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.
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