Aims of the Course
This course aims to develop an understanding of the use and choice of equipment, materials, and procedures used in food and the link between food and health; develop good organisational skills, and provide a wide experience in all aspects of food to help develop creative and aesthetic skills.
The students will study three mandatory units:
Cookery skills, Techniques and Processes
This introduces students to all the practical skills and techniques required in the hospitality industry e.g. cuts of vegetables, cookery terms, piping and garnishes. The students will cook set dishes to develop their understanding and skill level to achieve an exceptionally high standard of presentation.
Understanding and using ingredients
This introduces students to current food issues around sourcing sustainable foods, recognising local & seasonal produce and using it in creating their dishes.
Organisational Skills for cooking
Students will be challenged while undertaking practical activities to develop their time management, literacy & numeracy, organisational, evaluation and reflective skills.
This is carried out using the ‘Combined approach’ – students will undertake this early January, finishing prior to the February break. All 3 Units are assessed using the one practical activity task of two dishes within 1 hour 30 minutes.
National 5 – Units are assessed according to learning outcomes most of which are practically related. A written assessment is used where appropriate. Final assessment consists of each student cooking a set three course meal for 4 people in 2½ hours. This may be externally verified by SQA.
By undertaking this course students will be able to work at the appropriate pace and level to meet their individual needs.
Students will undertake practical activities for a maximum of two periods per week, supported by related theory in the remaining time.
This course offers a variety of teaching approaches including links to the Hospitality Industry; work with local chefs, competition work, plus planning and running a number of catered school events.
Students must be prepared to pay towards the cost per dish cooked; to help cover the cost of food. They may cook two dishes per week.