National 4/5 Hospitality

 

This course comprises of three units:-

1. Cookery Skills, Techniques and Processes

2. Understanding and Using Ingredients

3. Organisational Skills for Cooking

Each unit will be individually assessed and pupils must meet the the assessment standard as outlined by SQA.

At National 4 level pupils, in addition to the end of unit assessments, will need to undertake a practical activity know as the Added Value Unit. The pupil will therefore be required to follow a given time plan to prepare, cook and serve a two-course meal.

At National 5 level pupils, in addition to the end of unit assessments, will be required to complete a practical activity under controlled conditions. The practical activity is set by SQA and is worth 100 marks. Pupils will need to create and use a time plan to prepare, cook and serve a three-course meal.