Larkhall Academy

HE N4/5 Practical Cookery - Hospitality

Levels of study available: National 4 and National 5

The National 4 Hospitality Practical Cookery course involves three units of work.

  • Cookery Skills Techniques and Processes

From given recipes candidates will weigh, measure and prepare ingredients for two dishes. This requires the pupil to observe and follow safe and hygienic practices.

From given recipes, candidates should cook, garnish or decorate and present the two dishes on one occasion. This requires the pupil to observe and follow safe and hygienic practices.

  • Organisational Skills for Cooking

Candidates will select and prepare one suitable dish, from a given selection and with guidance. This requires the pupil to observe and follow safe and hygienic practices. Candidates will evaluate the prepared dish in terms of presentation, taste and texture.

For a given time plan, candidates will requisition equipment and organise their work area to produce two selected dishes, while observing safe and hygienic practices.

  • Understanding and Using Ingredients

Candidates should identify ingredients in the given recipe. For these ingredients the candidates should outline appropriate storage, outline the link to current dietary advice, and identify which are locally sourced and seasonal. Following the recipe candidates should select the ingredients, prepare, cook and decorate the dish safely and hygienically.

The course will be delivered, in the main, through lessons in practical cookery. Candidates will be required to participate in classroom lessons and complete independent learning tasks at certain times.

Assessment

For assessment purposes evidence is gathered via practical work (one practical activity), assessor observational checklist and candidate workbook.  Time plan, equipment, and evaluation of dishes will also be assessed. This assessment is done internally on a Pass or Fail basis.

Progression

This course is a prerequisite for progressing to National 5 Hospitality: Practical Cookery and National 5 Hospitality: Creative Cake Production which will be available for candidates in S5 and S6.  Pupils may also consider studying National 4 or National 5 Health and Food Technology.

Responsibilities in relation to equipment

Participation in these practical activities allows the pupils’ learning experiences to be more relevant, enjoyable and varied. In order to facilitate this, pupils will be required to contribute to the cost of ingredients used on this course. This requirement is consistent with all secondary schools in our local authority area.

The National 5 Hospitality Practical Cookery course involves three units of work.

  • Cookery Skills Techniques and Processes

From given recipes candidates will weigh, measure and prepare ingredients for two dishes. This requires the pupil to observe and follow safe and hygienic practices.

From given recipes, candidates should cook, garnish or decorate and present the two dishes on one occasion. This requires the pupil to observe and follow safe and hygienic practices.

  • Organisational Skills for Cooking

Candidates will select and prepare one suitable dish, from a given selection and with guidance. This requires the pupil to observe and follow safe and hygienic practices.  Candidates will evaluate the prepared dish in terms of presentation, taste and texture.

For a given time plan, candidates will requisition equipment and organise their work area to produce two selected dish, while observing safe and hygienic practices.

  • Understanding and Using Ingredients

Candidates should identify ingredients in the given recipe. For these ingredients the candidates should outline appropriate storage, outline the link to current dietary advice, and identify which are locally sourced and seasonal. Following the recipe candidates should select the ingredients, prepare, cook and decorate the dish safely and hygienically.

The course will be delivered, in the main, through lessons in practical cookery. Candidates will be required to participate in classroom lessons and complete independent learning tasks at certain times.

Assessment

The course assessment will involve a practical cooking task which is assessed out of 100 marks, 15 marks from planning and 85 marks from implementing. The Course assessment is graded A–D.

Responsibilities in relation to equipment

Participation in these practical activities allows the pupils’ learning experiences to be more relevant, enjoyable and varied. In order to facilitate this, pupils will be required to contribute to the cost of ingredients used on this course. This requirement is consistent with all secondary schools in our local authority area.

Progression

There is no progression from this course of study in Larkhall Academy, however there are opportunities to study National 4 and National 5 Health and Food Technology or National 5 Hospitality: Creative Cake Production.