Practical Cookery – National 4
There are 3 mandatory units and an Added Value Unit to gain a pass at N4:
Unit 1 Understanding and Using Ingredients
Learners who complete this Unit will be able to:
1. Apply an understanding of ingredients from a range of categories
2. Use ingredients in the preparation of dishes
Unit 2 Organisational Skills for Cooking
Learners who complete this Unit will be able to:
1. Select and follow recipes, with minimal guidance, to produce two dishes
2. Implement a time plan, with minimal guidance, to produce two dishes
Unit 3 Cookery Skills, Techniques and Processes
Learners who complete this Unit will be able to:
1. Use cookery skills, with minimal guidance, to prepare ingredients
2. Follow cookery processes, with minimal guidance, to produce dishes
Added Value Unit Producing a Meal
Learners who complete this Unit will be able to:
1. Produce a two-course meal, safely and hygienically
This Unit is a mandatory Unit of the National 4: Practical Cookery Course
Practical Cookery National 5
There are 3 units and a practical assignment to complete to gain the award at N5
The units are:
- Organisational Skills for Cooking
- Understanding and Using Ingredients
- Cookery Skills, Techniques and Processes
Course Assessment
There are three components.
| Components | Mark | Duration |
| 1. Question paper | 30 | 1 hour |
| 2. Assignment | 18 | 1hour 45 minutes |
| 3. Practical activity | 82 | 2hours 30 minutes |
In the assignment – component 2 and component 3 above, are inter-related. Candidates plan for carrying out the practical activity by completing a planning booklet which includes a time plan, equipment requisition and service details for producing and serving the given dishes for a three-course meal.
Course Assessment
In the National 5 Practical Cookery Course, added value will focus on:
- challenge
- application
The learner will be assessed by a practical activity drawing on the knowledge, understanding and skills developed across the Course. The activity will require learners to extend cookery-related knowledge, understanding and skills, and to apply them in the production of a meal to a given specification. Learners will plan, prepare and cook a three-course meal for a given number of people within a given timescale and present it appropriately
Course Outline
Cookery Skills, Techniques and Processes
Outcome 1
The Learner will:
Use Cookery skills to prepare ingredients by:
- Selecting and using equipment to weigh and measure ingredients accurately
- Applying a range of food preparation techniques using appropriate equipment with precision
- Working safely and hygienically
Outcome 2
The Learner will:
Follow cookery processes to produce dishes by:
- Cooking prepared ingredients according to recipes
- Controlling the stages of the cookery processes and testing food for readiness
- Presenting and garnishing or decorating the dishes and where appropriate, portioning them
- Working safely and hygienically
Understanding and Using Ingredients
Outcome 1
The Learner will:
Apply and understanding of ingredients from a range of categories by:
- Identifying a variety of ingredients and their characteristics
- Describing and demonstrating safe and appropriate storage methods for ingredients
- Describing how current dietary advice influences the selection, preparation and use of ingredients
- Describing the importance of sourcing sustainable ingredients
Outcome 2
The Learner will:
Use ingredients in the preparation of dishes by:
- Selecting, preparing and/or cooking the ingredients according to recipes
- Demonstrating specialist garnishing and/or decorating techniques
- Working safely and hygienically
Organisational Skills for Cooking
Outcome 1
The Learner will:
Select and follow recipes to produce a two-course meal by:
- Selecting and costing suitable recipes for a main course and a complementary starter or dessert
- Preparing the dishes according to the recipes
- Evaluating the prepared dishes in terms of presentation, taste and texture
- Working safely and hygienically
Outcome 2
The Learner will:
Implement a time plan to produce a two-course meal by:
- Requisitioning equipment and organising the work area efficiently
- Carrying out the tasks accordingly to the time plan
- Working safely and hygienically