In s5 /6 pupils study a Hospitality course, this further develops and broadens this skills and knowledge
National 4 / 5 – HOSPITALITY -PRACTICAL COOKERY
This course is made up of 3 units:-
- Cookery Skills, Techniques and Processes
- Understanding and Using Ingredients
- Organisational Skills for Cooking
This course is both practical and theoretical with all Learning Outcomes for the units being internally assessed. The National 4 course has an Added Value Unit at the end of the course. Pupils who complete and pass all the units and are successful in the Added Value Unit will be awarded with a Course Award on their SQA certificate.
The National 5 course has a final Practical Cookery Assessment task at the end of the course, which is a 2 ½ hour practical cookery assessment. Pupils who complete and pass all the units and are successful in the Practical Cookery Assignment will be awarded with a Course Award on their SQA certificate
This course is appropriate for pupils who have previous experience in this subject.
Pupils achieving either of these courses may progress onto College and follow a career in Hospitality, study Hotel Management or Food Technology (if they also have Chemistry). They may also work in the catering profession by going straight into employment as a cook, trainee chef or kitchen assistant.