Planit


National 5 Hospitality: Practical Cookery (Course Code: C839 75)

SCQF Level 5 (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 develop your skills in choosing ingredients, preparing dishes and presenting them appropriately. You will learn more about the importance of safety and hygiene when preparing and presenting food. 

The course comprises three areas of study.

Cookery Skills, Techniques and Processes

You will:

Understanding and Using Ingredients 

You will:

Organisational Skills for Cooking

You will:

How will I be assessed?

Course Assessment

The course assessment has three components totalling 130 marks:

Component 2 and component 3 are inter-related and will be assessed using one activity. You will carry out one task — planning and producing a meal — which will provide evidence for both components.

Both the assignment and the question paper will be set and externally marked by the Scottish Qualifications Authority (SQA).

The practical activity will be set by SQA and will be assessed internally, with external quality assurance by SQA.

The grade awarded is based on the total marks achieved across all course assessment components.

The course assessment is graded A-D. 

What can I go on to next?

Further study, training or employment in:

Which jobs are related to this subject?