NATIONAL 5 PRACTICAL COOKERY

NATIONAL 5 PRACTICAL COOKERY

Why study National 5 Hospitality: Practical Cookery?

Healthy, tasty food is crucial to our wellbeing. The course will suit a pupil if they love food and cooking and want to develop your skills in this area. Being able to cook for yourself and others is a valuable life skill and can lead to a range of careers, including working in hotels and restaurants, the health sector and the food industry.

What other school subjects might help me to be successful?

Entry is at the discretion of the school, but you would normally have achieved a National 4 in Practical Cookery or Health and Food Technology.

What will pupils study?

This course is practical and relevant to the world of work. Pupils will develop their skills in choosing ingredients, preparing dishes and presenting them appropriately. They will learn more about the importance of safety and hygiene when preparing and presenting food.

Pupils will also be given the opportunity to complete a Food Hygiene certificate – this is sponsored by The Royal Environmental Health Institute for Scotland. Follow the link: https://www.rehis.com/community-training/courses/course/elementary-food-hygiene

How is the course structured?

The course centres around three key themes.

Theme 1:

Cookery Skills, Techniques and Processes  

Theme 2

Understanding and Using Ingredients

Theme 3

Organisational Skills for Cooking  

Enhance cookery skills, food preparation techniques and the ability to follow cookery processes.

Understand the importance of safety and hygiene, whilst demonstrating safe and hygienic practices.

Enhanced understanding of ingredients from a variety of different sources.

Learn about the importance of ingredient sustainability and current dietary advice.

Select and use a range of ingredients to prepare professional dishes.

Extend planning, time management and organisational skills.

Follow recipes; to plan, produce and cost dishes and meals; and to work safely and hygienically.

Gain more experience in evaluating food products.

Additional Information

How is the course assessed?

Which course could I do next?

Which jobs relate to this area?

Parental Engagement/

Information

Assignment (13 marks)

Question Paper

(30 marks)

Practical Activity

(62 marks)

Items of assessment could also include:

Practical catering and event planning

Written work

Research projects

Question papers

Assignment(s)

National 5 Practical Cake

Craft – see SQA

https://www.sqa.org.uk/sqa/56929.html

Browse the career links below:

Hospitality, Leisure and Tourism

Hospitality: Practical Cookery – Related Careers

Parent Council

Communications

School Website/Twitter

School Handbook

Option Choice Handbook

Open evenings/events

Nationals in a Nutshell

https://www.npfs.org.uk/

Technologies