You are here: Subjects > Home Economics > National 5 Hospitality
National 5 Hospitality
The National 5 Hospitality: Practical Cookery Course is a SQA qualification that is available to pupils in S4 – S6. The course enhances learners’ personal effectiveness in cookery and provides a set of skills for those who wish to progress to further study in the hospitality context
The Course aims to enable learners to:
- proficiently use a range of cookery skills, food preparation techniques and cookery processes when following recipes
- select and use ingredients to produce and garnish or decorate dishes
- develop an understanding of the characteristics of ingredients and an awareness of their sustainability
- develop an understanding of current dietary advice relating to the use of ingredients
- plan and produce meals and present them appropriately
- work safely and hygienically
The course assessment aims to encourage, develop and ascertain the ability of candidates to plan, prepare and present a three-course meal.
The course is designed to be practically-based.
The course consists of three units, each of which must be achieved in order to sit the assessment for the overall course. Assessment for each of the units will be internally assessed, most of which will consist of teacher observation of cooking set dishes. The units are as follows:
- Cookery Skills, Techniques and Processes
- Understanding and Using Ingredients
- Organisational Skills for Cooking
The course will be undertaken with the provision of five periods per week.