S4 Hospitality N4/5

Hospitality Practical Cookery  National 4, 5
Hospitality Practical Cookery belongs in the Health and Wellbeing area of the Curriculum for Excellence.
The course is predominantly practical in nature.
The course consists of 3 mandatory units from which material must be covered.

National 4  and National 5
Using and Understanding Ingredients
Cookery Skills Techniques and Processes
Organisational Skills for Cooking
Producing a Meal:  Added Value Unit

National 5 Also includes:
Planning Assignment
Written Exam
Practical Exam

The aims of the units are:
Organisational Skills for Cooking 
The general aim of this unit is to develop learner’s organisation and time management skills to follow recipes and time plans to produce dishes, with minimal guidance and in a safe and hygienic way.  Evaluation of the products is also of key importance.

Cookery Skills Techniques and Processes
The general aim of this unit is to develop learner’s cookery skills, food preparation techniques and their ability to follow cookery processes when producing dishes. Safety and hygiene are paramount at all times.e cookery skills , to prepare ingredients by selecting and weighing ingredients accurately

    • Applying a range of food preparation techniques using appropriate equipment
    • Cooking the prepared ingredients according to the recipe
    • Controlling the stages of cookery processes and testing for readiness
    • Presenting and garnishing the dishes
    • Working safely and hygienically.

Using and Understanding Ingredients
The general aim of this unit is to develop learner’s knowledge and understanding of ingredients from a variety of different sources and their uses.  It is also about the responsible sourcing of different ingredients and of current dietary advice

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