National 4/5 Hospitality – Practical Cookery

National 5 Hospitality – Practical Cookery

The National 5 Hospitality course is available to S4/5/6 pupils. S4 pupils will have 4 or 5 lessons each week and S5/6 pupils will have 6 periods a week. The course is made up as below:

Course title: National 5 Hospitality: Practical Cookery

SCQF: level 5 (24 SCQF credit points)

Course code: C739 75

Mandatory Units

H20H 75 Cookery Skills, Techniques and Processes (National 5) 6 SCQF credit points H20L 75 Understanding and Using Ingredients (National 5) 6 SCQF credit points H20M 75 Organisational Skills for Cooking (National 5) 6 SCQF credit points

Course assessment 6 SCQF credit points This Course includes six SCQF credit points to allow additional time for preparation for Course assessment. The Course assessment covers the added value of the Course. Further information on the Course assessment is provided in the Assessment section.

Purpose and aims of the Course

This Course aims to further 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 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 learners 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

Fairness Trust Respect Responsibility Honesty