Hospitality: Practical Cookery
Our National Qualifications in Hospitality: Practical Cookery develop a range of cookery skills and processes, as well as food preparation techniques.
Planning and producing meals and presenting them appropriately, learners develop understanding of ingredients from a variety of different sources, as well as of their uses and responsible sourcing and sustainability. Learners also develop an understanding of the choice of ingredients and the impact these have on health and wellbeing, as well as their knowledge and understanding of food safety and hygiene practices.
Available at the following levels:
Updates and announcements
Changes to assessment in National Courses
Following the Deputy First Minister’s announcement that units and unit assessments will be removed from National 5 to Advanced Higher courses, we are strengthening the course assessment to ensure it covers the full content of the course.
Units and unit assessments will be removed as followed:
- National 5 from 2017–18
- Higher from 2018–19
- Advanced Higher from 2019–20
Information for teachers has been posted on the National 5 Hospitality: Practical Cookery page.