Practical Cookery – National 4 (Hospitality)
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:
- Apply an understanding of ingredients from a range of categories
- Use ingredients in the preparation of dishes
Unit 2 Organisational Skills for Cooking
Learners who complete this Unit will be able to:
- Select and follow recipes, with minimal guidance, to produce two dishes
- 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:
- Use cookery skills, with minimal guidance, to prepare ingredients
- Follow cookery processes, with minimal guidance, to produce dishes
Added Value Unit Producing a Meal
Learners who complete this Unit will be able to:
- 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
National 5 Practical Cake Craft
Who is this course for?
This course is designed for those wishing to acquire cake baking and finishing skills and to develop and demonstrate innovativeness in these areas. An interest in the creative and artistic aspect of the course would be an important consideration.
Coursework overview
In the assignment and practical activity, candidates work independently to design, plan, prepare, bake and finish a cake, suitable for a special occasion of their choice, safely and hygienically.
In the assignment, candidates plan for carrying out the practical activity by completing a pro forma, which includes a design illustration, resources and a plan of work for baking and finishing the cake.
Candidates then carry out the practical activity by implementing their plan to prepare, bake and finish the cake. They evaluate the completed cake in section 3 of the assignment.
| Component | Marks | Scaled Mark | Duration |
| Component 1:
Question Paper |
25 | 25 | 45 Minutes |
| Component 2:
Assignment |
30 | 22 | See Course Assessment Section |
| Component 3:
Practical Activity |
70 | 53 | |
Course assessment structure: question paper
Question paper 25 marks
The purpose of this question paper is to assess the candidates’ ability to integrate and apply breadth, knowledge, understanding and skills from across the course content. The question paper will ask candidates to state, give, name, identify, describe, explain and evaluate.
This question paper will give candidates an opportunity to demonstrate the following knowledge, understanding and skills:
- methods of cake production
- functional properties of ingredients
- finishing application techniques
- finishing decoration techniques
The question paper has a total mark allocation of 25 marks. This is 25% of the overall marks for the course assessment.
Course assessment structure: assignment and practical activity
- Assignment 30 marks
- Practical activity 70 marks
The assignment and practical activity are inter-related and will be assessed using one activity. Candidates will carry out one task — designing, planning, making, finishing and evaluating a cake — which will provide evidence for both components.
The assignment and practical activity is conducted in three stages:
- stage 1: designing (assignment, section 1)
- stage 2: implementing (practical activity)
- stage 3: evaluating (assignment, section 2)
The assignment and practical activity together have a total mark allocation of 100 marks. This is 75% of the overall marks for course assessment.
The assignment and practical activity has three stages (100 marks):
Stage 1: designing — assignment, section 1 (20 marks)
Candidates must complete this stage under supervision before assessment of stage 2 can take place.
Stage 1 gives candidates the opportunity to:
- draw up a design illustration from the given design brief
- select a recipe
- identify specialist resources for stage 2
- prepare a plan of work for stage 2
Stage 2: implementing — practical activity (70 marks)
Candidates must complete this stage under supervision before assessment of stage 3 can take place. Candidates can complete the tasks listed below on different days.
Stage 2 gives candidates the opportunity to:
- weigh, measure and prepare ingredients
- bake and store the chosen cake (this should be completed as close to finishing the cake as possible, but no later than on the day before)
- complete any necessary decorative items for finishing, if applicable
- prepare the base cake for finishing
- apply finishing techniques using appropriate tools and equipment to achieve the required appearance
- work safely and hygienically
Stage 3: evaluating — assignment, section 2 (10 marks)
Candidates must complete this stage under supervision.
Stage 3 gives candidates the opportunity to:
- evaluate the finished cake in terms of its overall appearance (including shape, design proportion, texture and colour balance) in accordance with the design illustration
- reflect on the overall quality of the finished cake
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
Practical Cake Craft – National 5
What do I need to start?
Learners should have attained the skills, knowledge and understanding required by one or more of the following:
- National 4/5 in Health and Food Technology
- National 4/5 Art and Design
- Literacy unit
- Numeracy unit
What will I be doing?
- Unit 1 – Cake Baking
- Unit 2 – Cake Finishing
- Added Value Unit
How will I be Assessed?
In order to gain an award in the Course, candidates must pass all of the units as well as the course assessment.
The course assessment will involve the following stages:
- designing
- baking and preparing for finishing
- finishing
- evaluation
Homework
Periodically throughout the course to support classwork.
Progression Routes
These qualifications are established as a sound introduction for both further and higher education courses and/or work based training.
Is it for me?
Before deciding if this course is for you consider, the following:
- Do I enjoy making and decorating cakes at home?
- Am I willing to practice skills at home?
- Am I aware that that this course has written work and is not only practical activities.
S5/6
Subject: Practical Cake Craft
Content: what will I be learning about?
Unit 1 – Cake Baking
- selecting recipes and planning the stages of baking
- selecting ingredients, and weighing and measuring them accurately
- selecting and correctly preparing suitable equipment
- following recipe methods to achieve the correct consistency when incorporating the ingredients
- depositing the mixture appropriately, controlling the oven temperature and baking correctly
- carrying out readiness tests
- cooling, storing and evaluating the baked items
Unit 2 – Cake Finishing
- selecting suitable fillings and coatings
- planning the stages of finishing
- selecting, accurately weighing and measuring the ingredients, following recipes where appropriate, and taking account of proportions where necessary
- trimming and shaping the cakes or other baked items, using appropriate tools and/or equipment
- applying appropriate coatings to the cakes or baked items using the correct finishing application techniques
- creatively applying the finishing decoration techniques to the cakes or other baked items
- evaluating the finished cakes or other baked items
- using specialist tools and equipment with dexterity and precision
Which skills will I develop?
The subject skills, knowledge and understanding that will be assessed in the course include:
- interpreting a design brief
- carrying out a practical activity to meet the requirements of a design brief
- working safely and hygienically
- organisational and time-management skills
- the ability to evaluate both the product and the process
Which qualifications could I achieve at the end of S5 or 6?
This qualification is at National 5 only (no N4 or Higher)
What might this lead to?
Cake baking and finishing is a part of the Scottish hospitality industry which makes a significant contribution to the country’s economy and this course is one pathway towards employment in this industry.
Careers can include:
- entrepreneurial careers, owning your own businesses
- working for established bakeries, catering services, hotels or other business that create custom cakes
- working/owning a shop specializing in cakes and other pastries
- teaching cake decorating classes at a community college or culinary arts school