Woodmill High School S3 S4 course choice booklet subject info | Page 45

Hospitality: Practical Cookery Levels National 4 Course Outline Mandatory Units - Added Value Unit - Cookery Skills: Processes and Techniques Understanding and using Ingredients Organisational skills for Cooking Producing a Meal Rationale Purpose and Aims The main purpose of this Course is to develop learners’ practical cookery skills and their knowledge and understanding of ingredients and to provide a set of foundation skills for those who wish to progress to professional hospitality courses or work. Information regarding typical learners who might take the course This Course is designed for those who are interested in food and cooking and who enjoy being creative with food. Course Structure and Conditions of Award The Course, which is practical and experiential in nature, develops a range of basic cookery skills and food preparation techniques, as well as basic planning, organisational and time management skills, in hospitalityrelated contexts. Through its emphasis on safety and hygiene, it will ingrain in learners the ability to follow safe and hygienic practices in all cookery contexts. It also develops the thinking skills of understanding, applying and simple evaluation, aspects of numeracy and skills supporting physical wellbeing. To achieve the National 4 Hospitality Course, learners must pass all of the required Units, including the Added Value Unit. Assessment All Units are internally assessed on a Unit-by-Unit basis on a pass/fail basis within centres. Added Value Unit The learner will be assessed by a practical activity drawing on the knowledge, understanding and skills developed across the Course. The activity will require learners to extend cookery-related knowledge, understanding skills and to apply them in the production of a simple meal to a given specification. Learners will plan, prepare and cook a simple two-course meal for a set number of people within a given timescale and present it appropriately. Progression Success at National 4 Hospitality: Practical Cookery may provide progression to National 5 Hospitality: Practical Cookery. 45