Planit


National 4 Hospitality: Practical Cookery (Course Code: C739 74)

SCQF Level 4 (24 SCQF credit points)

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Why study Hospitality: Practical Cookery?

Healthy, tasty food is crucial to our wellbeing. The course will suit you if you love food and cooking and want to develop your skills in this area.

Being able to cook for yourself and others is a valuable life skill and can lead to a range of careers, including working in hotels and restaurants, the health sector and the food industry.

What do I need to get in?

Entry is at the discretion of the school or college but you would normally have achieved one of the following:

What will I study?

This course is practical and relevant to the world of work. You will learn how to choose ingredients, prepare dishes and present them well. You will learn how to work safely and hygienically while developing your cookery, food preparation and organisational skills.

There are three compulsory units, plus an added value unit that assesses your planning and practical skills.

Cookery Skills, Techniques and Processes (6 SCQF credit points)

In this unit you will:

Understanding and Using Ingredients (6 SCQF credit points)

In this unit you will learn about:

Organisational Skills for Cooking (6 SCQF credit points)

In this unit you will learn how to:

Added Value Unit: Producing a Meal (6 SCQF credit points)

You will learn how to:

How will I be assessed?

Your work will be assessed by your teacher or tutor on an ongoing basis throughout the course. Items of work might include:

You must pass all three units, plus the practical assessment to get the qualification.

What can I go on to next?

If you complete the course successfully, it may lead to:

Further study, training or employment in:

Which jobs are related to this subject?