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Intermediate 2 Hospitality

Intermediate 2 Hospitality

Welcome to the subject homepage for Intermediate 2 Hospitality. The following Hospitality qualifications are available at Intermediate 2:

These courses aim to provide candidates with techniques and skills required for food production in the hospitality sector.

Creative Cake Production

This Course is 100% internally assessed. As it is a Project Based National Course, assessments can be scheduled by centres to suit their candidates' needs.

General Operations

This Course is assessed externally. The external assessment is set by SQA, the practical aspect can be scheduled by centres to suit their candidates' needs.

Practical Cookery

This Course is 100% internally assessed. The assessment is set by SQA. There is no fixed date for the Practical Assignments, centres can schedule them to suit their needs.

Professional Cookery

This Course is assessed both internally and externally. The internal assessment can be scheduled by centres to suit their candidates' needs, the external assessment is set by SQA.

These Courses are aimed at school and college candidates who are looking to develop the knowledge and skills required in the food and hospitality industry. These qualification are also suited to adult returners with relevant prior experience.

Access

Entry is at the discretion of the centre. Candidates would find it useful to have attained one of the following:

  • Standard Grade Home Economics at General level
  • a Course or Units in Hospitality or Home Economics at Intermediate 1
  • other appropriate catering-related Units
  • equivalent industrial experience.

Candidates could progress to:

  • Higher Hospitality: Professional Cookery or its Units
  • NC Hospitality at SCQF Level 5
  • HNC Hospitality
  • HNC Professional Cookery.

Centres seeking approval should contact the Business Development & Customer Support Team for guidance on completing the combined CA1/SA1 form.

Creative Cake Production

Group Award Code: C06E 11
SCQF level: 5

The course is comprised of three mandatory Units and a Practical Assignment. The mandatory Units are:

  • Cake Decorating (D9GM 11)
  • Cake Production (D9GL 11)
  • Organisation of Practical Skills (D9GN 11)

The Practical Assignment is a project focussed on a brief set by SQA.

General Operations

Group Award Code: C049 11
SCQF level: 5

The course is comprised of four mandatory Units and External Assessments. The mandatory Units are:

  • Service of Food and Drink (D04R 11)
  • Meal Production and Design (D281 11)
  • Food Hygiene for the Hospitality Industry (F792 11)
  • Local Hospitality Provision (D283 11)

The External Assessments are a written assignment and a practical assignment set by SQA.

Practical Cookery

Group Award Code: C201 11
SCQF level: 5

The course is comprised of three mandatory Units and an external assessment. The mandatory Units are:

  • Food Preparation for Healthy Eating (D262 11)
  • Foods of the World (D286 11)
  • Practical Cookery Skills for the Hospitality Industry (D9NM 11)

Professional Cookery

Group Award Code: C201 11
SCQF level: 5

The course is comprised of two mandatory Units and External Assessments. The mandatory Units are:

  • Food Preparation Techniques (F7DP 11)
  • Cookery Processes(F7DS 11)

The External Assessments are a practical assignment and an examination, both set by SQA.

Creative Cake Production

Units are assessed using written evidence and practical performance evidence supported by assessor observation checklists. In order to gain the award of the course, the candidate must pass the internal assessments associated with the three Units and the Practical Assignment. The practical assignment takes the form of a project carried out under controlled conditions. NABs are available for all Units. These can be downloaded from SQA’s secure website.

General Operations

Units are assessed using written evidence and practical performance evidence supported by assessor observation checklists. In order to gain the award of the course, the candidate must pass the internal assessments associated with the four Units and the External Assessment. The External Assessment takes the form of a Written Assignment and a Practical Assignment carried out under controlled conditions. NABs are available for all Units. These can be downloaded from SQA’s secure website.

Practical Cookery

Units are assessed using written evidence and practical performance evidence supported by assessor observation checklists. In order to gain the award of the course, the candidate must pass the internal assessments associated with the three Units and the external assessment. The external assessement takes the form of a practical assignment carried out under controlled conditions. NABs are available for all Units. These can be downloaded from SQA’s secure website.

Professional Cookery

Units are assessed using written evidence and practical performance evidence supported by assessor observation checklists. In order to gain the award of the course, the candidate must pass the internal assessments associated with the two Units and the external assessments. The external assessements takes the form of a practical assignment and an examination, both carried out under controlled conditions. NABs are available for all Units. These can be downloaded from SQA’s secure website.

Any other information

Candidates who achieve the Course will receive Core Skill components Critical Thinking and Planning and Organising at Intermediate 2.

Arrangements Documents

Creative Cake Production

General Operations

Practical Cookery

Professional Cookery

 

External Assessment Reports

Creative Cake Production

General Operations

Practical Cookery

Professional Cookery

Internal Assessment Reports

Past Papers and Marking Instructions

National Assessment Bank Materials

Course Assessment Packs & Specimen Question Papers

Understanding Standards

Exemplification

Practical Assignments 2014

Practical Assignments 2014

Professional Cookery

Practical Cookery

Past Practical Assignments

Practical Assignments 2013

General Operations

Practical Cookery

Professional Cookery

Practical Assignments 2012

General Operations

Practical Cookery

Professional Cookery

Practical Assignments 2011

General Operations

Practical Cookery

Professional Cookery

Practical Assignments 2010

General Operations

Practical Cookery

Professional Cookery

 

Practical Assignments 2009

General Operations

Practical Cookery

Professional Cookery

Practical Assignments 2008

General Operations

Practical Cookery

Professional Cookery

 

Creative Cake Production Candidate Work

 

Related websites

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