Home Economics (Senior Phase)

National 4: Practical Cookery

This Course aims to develop learners’ life skills and enhance their personal effectiveness in terms of cookery and to provide a set of skills for those who wish to progress to further study in the hospitality context. In preparing learners for life, the Course anticipates their future needs in that it enables them to learn how to prepare and cook food for themselves and others. It also develops their organisational skills, which have an application in a variety of contexts.

The Course aims to enable learners to:

  • use a range of cookery skills, food preparation techniques and cookery processes when following recipes
  • select and use ingredients to produce and garnish or decorate dishes
  • develop an understanding of ingredients and their uses and an awareness of responsible sourcing
  • develop an awareness of current dietary advice relating to the use of ingredients
  • work safely and hygienically

The Course contains a significant practical component, which involves experiential learning, and is supported by related theory. It uses real-life hospitality contexts, which makes it relevant to the world of work.

Practical cookery makes an important contribution to general education through developing a range of essential skills which will stand learners in good stead. Its contribution to vocational education is important because it allows progression to a range of careers in the hospitality industry. The Course also supports the wider curriculum through developing learners’ awareness of the importance of responsible sourcing of ingredients.

 

Cookery Skills, Techniques and Processes (National 4)

This unit aims to develop learners’ cookery skills, food preparation techniques, and their ability to follow cookery processes, in the context of producing dishes with minimal guidance. Learners will also develop an understanding of the importance of safety and hygiene and the ability to follow safe and hygienic practices at all times.

Understanding and Using Ingredients (National 4)

This unit aims to develop learners’ knowledge and understanding of ingredients from a variety of different sources and their uses. It also addresses the importance of responsible sourcing of ingredients and of current dietary advice. Learners will develop an ability to select and use appropriate ingredients, with minimal guidance, in the preparation of dishes and to do so safely and hygienically.

Organisational Skills for Cooking (National 4)

This unit aims to develop learners’ organisational and time management skills. Learners will acquire the ability to follow recipes and time plans to produce dishes, with minimal guidance, and to work safely and hygienically. They will also further develop the ability to carry out an evaluation of the product.

Added Value Unit: Producing a Meal (National 4)

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 require them to prepare, cook and present a two-course meal to a given specification within a given timescale. It will require learners to demonstrate their ability to follow safe and hygienic practices throughout.

 

National 5: Practical Cookery

This course aims to further develop candidates’ life skills and enhance their personal effectiveness in terms of cookery and to provide a set of skills for those who wish to progress to further study in the hospitality context. In preparing candidates for life, the course anticipates their future needs and enables them to learn how to plan, prepare and cook food for themselves and others. It also develops organisational skills, which have an application in a wide variety of contexts.

The course aims to enable candidates to:

  • proficiently use a range of cookery skills, food preparation techniques and cookery processes when following recipes
  • select and use ingredients to produce and garnish or decorate dishes
  • develop an understanding of the characteristics of ingredients and an awareness of their sustainability
  • develop an understanding of current dietary advice relating to the use of ingredients
  • plan and produce meals and present them appropriately
  • work safely and hygienically

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 the hospitality industry.

 

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