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National 4 Hospitality
The National 4 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:
- 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 ingredients and their uses and an awareness of responsible sourcing
- develop an awareness of current dietary advice relating to the use of ingredients
- work safely and hygienically.
The added value unit aims to encourage and develop the ability of candidates to plan, prepare and present a two-course meal.
The course is designed to be practically-based.
The course consists of four units, each of which must be achieved in order to pass 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
- Added Value Unit
The course will be undertaken with the provision of five periods per week.