Practical Cookery N4N5

Who is this course for?

This course is designed for those who are interested in food and cooking and who enjoy being creative with food. Learners who have chosen to follow it may wish to utilise their cookery knowledge and skills at home, in the wider community or, ultimately, in the hospitality industry.

What Entry Requirements are there?,

In S2 October tracking, having secured:

Level 02.A - A few benchmarks achieved at L3 or better in Health and Food Technology

Tell me some basic information about the course

Basic food preparation equipment, basic food preparation techniques, basic cookery processes, safe and hygienic practices in food preparation and cooking, planning and organisational skills, reading and
following recipes correctly, functional properties of ingredients.

In S4, Cookery Skills, Techniques and Processes This Unit aims to develop learners’ basic cookery skills and food preparation techniques, and the ability to follow simple cookery processes, in the context of producing simple dishes. Learners will also develop a basic understanding of the importance of safety and hygiene and the ability to follow safe and hygienic practices at all times. Understanding and Using Ingredients This Unit aims to develop learners’ basic knowledge and understanding of ingredients and their uses. It also addresses the importance of sustainability and the responsible sourcing of ingredients and the impact of their choice on health and wellbeing. Learners will develop a basic ability to select and use appropriate ingredients in the preparation of simple dishes and to do so safely and hygienically. Organisational Skills for Cooking This Unit aims to develop learners’ basic planning, organisational and time management skills and their awareness of the key attributes relevant to the hospitality industry.

There may be an option at the start of the course for the class to consider pursuing a hospitality pathway rather than a practical cookery pathway.  

What Skills will I develop?

Basic food preparation equipment, basic food preparation techniques, basic cookery processes, safe and hygienic practices in food preparation and cooking, planning and organisational skills, reading and
following recipes correctly, functional properties of ingredients.

How will I be assessed?

The learner will be assessed by a question paper and a practical assignment.

If I was successful in this course, what qualifications could I go on and study?

Practical Cake Craft: National 5 Further study at SCQF level 6.

What kind of career pathways could this qualification help me with?

A range of jobs in the hospitality and catering industries.