S4 – Hospitality Practical Cookery

S4 Hospitality – Practical Cookery

This course is available at National 4 and National 5 levels.

This Course is designed for those who are interested in food and cooking and who enjoy being creative with food. Learners who have chosen to follow it may wish to utilise their cookery knowledge and skills at home, in the wider community or, ultimately, in employment.

Purpose and aims of the Course


The Scottish catering and hospitality industries are large, vibrant and growing, collectively employing a significant proportion of the nation’s workforce. Throughout Scotland, employers have been unanimous in their calls for well-educated and skilled workers capable of further professional development, and this qualification in Practical Cookery aims to answer this call.

The Course aims to enable learners to:

  • become familiar with a range of basic cookery skills, simple food preparation techniques and simple cookery processes
  • acquire an understanding of ingredients and their uses and an awareness of responsible sourcing and sustainability
  • develop an awareness of the impact of the choice of ingredients on health and wellbeing
  • follow simple recipes to produce simple dishes
  • plan and produce simple meals and present them appropriately
  • develop an understanding of the importance of food safety and hygiene and work safely and hygienically

The Hospitality course is offered at National 4 and is made up of 4 Units. They are:

Cookery Skills, Processes and Techniques
This Unit aims to develop learners’ basic cookery skills and food preparation techniques, and the ability to follow simple cookery processes, in the context of producing simple dishes. Learners will also develop a basic understanding of the importance of safety and hygiene and the ability to follow safe and hygienic practices at all times.

Understanding and Using Ingredients
This Unit aims to develop learners’ basic knowledge and understanding of ingredients and their uses. It also addresses the importance of sustainability and the responsible sourcing of ingredients and the impact of their choice on health and wellbeing. Learners will develop a basic ability to select and use appropriate ingredients in the preparation of simple dishes and to do so safely and hygienically.

Organisational Skills for Cooking
This Unit aims to develop learners’ basic planning, organisational and time management skills and their awareness of the key attributes relevant to the hospitality industry. Learners will acquire the ability to follow simple recipes, to plan and produce simple dishes and meals for specified occasions and to work safely and hygienically. They will also develop the ability to carry out a simple evaluation of the process and the product.

Producing a Meal (Practical Assignment)
This Unit aims to enable learners to draw on the knowledge, understanding and skills developed in the other three Units. Learners will carry out a practical activity which will involve producing a simple meal to a given specification. The activity brief will require learners to plan, prepare and cook a two-course meal for a set number of people within a given timescale and to present it appropriately. While the brief will be sufficiently open and flexible to allow personalisation and choice, it will require learners to demonstrate their ability to follow safe and hygienic practices throughout.

Assessment
To gain the course award, the candidate must pass all the Unit Assessments.
All 4 units are internally assessed. They are assessed on a pass or fail basis.

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