Course description
The course is mostly practical based, developing a range of cookery and food preparation techniques, planning, organisational and time management skills in hospitality related contexts. The course is made up of three units, in which students follow safe and hygienic practices at all times. At N5 level, a question paper is also included. For the Course assessment, students will prepare a time plan and cook a three–course meal for a given number of people within a given timescale and present it appropriately. There is also a one hour written exam assessed by the SQA.
Course progression
You can click on the links at each level to see more info.
National 4
Practical CookeryFoundation Apprenticeship
Food and Drink Technologies
Foundation Apprenticeship delivered by West Lothian College.
Skills
- Time Management
- Organisation
- Teamwork
- Communication
- Problem Solving
- Decision Making
- Creativity
- Independence
- Leadership
Careers through Cookery
- Chefs and Head Cooks
- Baker
- Hotel Manager
- Teaching
- Events Management
- Catering
- Food Preparation
- Food Service
- Product management
- Nutrition
- Brewing & Distilling
- Hospitality
Pupil Profile: Amy
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My name is Amy and I’m currently in S4 at Armadale Academy.
I chose Home Economics in S3 because I am passionate about cooking and really enjoyed the practical aspect of this subject. As a result, I chose Practical Cookery in S4 because of the positive experience I had in S3.
This subject has taught me not only how to cook, but also how to be more confident, independent and manage my time effectively. These are skills that have helped me in my other subjects too.