{"id":17,"date":"2018-05-31T11:02:37","date_gmt":"2018-05-31T11:02:37","guid":{"rendered":"https:\/\/blogs.glowscotland.org.uk\/nl\/kilsythacademyhe\/?page_id=17"},"modified":"2018-06-08T08:34:52","modified_gmt":"2018-06-08T08:34:52","slug":"s4-hospitality-n4-5","status":"publish","type":"page","link":"https:\/\/blogs.glowscotland.org.uk\/nl\/kilsythacademyhe\/s4-hospitality-n4-5\/","title":{"rendered":"S4 Hospitality N4\/5"},"content":{"rendered":"

Hospitality Practical Cookery\u00a0\u00a0National 4, 5<\/u><\/strong>
\nHospitality Practical Cookery belongs in the Health and Wellbeing area of the Curriculum for Excellence.
\nThe course is predominantly practical in nature.
\nThe course consists of 3 mandatory units from which material must be covered.<\/p>\n

National 4\u00a0 and National 5<\/u><\/strong>
\nUsing and Understanding Ingredients
\nCookery Skills Techniques and Processes
\nOrganisational Skills for Cooking
\nProducing a Meal:\u00a0\u00a0Added Value Unit<\/p>\n

National 5 Also includes:<\/u><\/strong>
\nPlanning Assignment
\nWritten Exam
\nPractical Exam<\/p>\n

The aims of the units are:<\/u><\/strong>
\nOrganisational Skills for Cooking\u00a0<\/strong>
\nThe general aim of this unit is to develop learner\u2019s organisation and time management skills to follow recipes and time plans to produce dishes, with minimal guidance and in a safe and hygienic way.\u00a0\u00a0Evaluation of the products is also of key importance.<\/p>\n

Cookery Skills Techniques and Processes<\/u><\/strong>
\nThe general aim of this unit is to develop learner\u2019s 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<\/p>\n