National 4 Hospitality: Practical Cookery

This explains the overall structure of the Course, including its purpose and aims and information on the skills, knowledge and understanding that will be developed.

• N4 Hospitality: Practical Cookery Course Specification
  Jun 2013

These provide an outline of what each Unit will cover within the Course and detail the Outcomes and Assessment Standards.

• Cookery Skills, Techniques and Processes (National 4) Unit Specification
  Apr 2012
• Organisational Skills for Cooking (National 4) Unit Specification
  Jun 2013
• Understanding and Using Ingredients (National 4) Unit Specification
  Apr 2012

These define the mandatory requirements for the Added Value Unit, including the Outcomes and Assessment Standards.

They also include the further mandatory information on Course coverage for the National 4 Course and include information on the assessment method to be used and the conditions of assessment.

• Producing a Meal (National 4) Added Value Unit Specification
  Jun 2013

These provide advice and guidance for teachers/lecturers on learning, teaching and assessment within the Course and its Units.

• National 4 Hospitality: Practical Cookery Course and Unit Support Notes
  Apr 2012

The Hospitality: Practical Cookery Added Value Unit assessment is a practical activity. It is supported by SQA-devised recipes, so centres should not normally make any changes to the assessment, in which candidates plan, prepare and serve a two-course meal according to given recipes, safely and hygienically.

Centres can choose from a bank of these assessments, designed to suit a wide range of requirements, available from September 2013. Centres can access the assessments through their SQA Co-ordinator.

As with all SQA Unit assessments, Added Value Unit assessments must be internally verified by centres.

These documents contain details of Unit assessment task(s), show approaches to gathering evidence and how the evidence can be judged against the Outcomes and Assessment Standards. Teachers/lecturers can arrange access to these confidential documents through their SQA Co-ordinator.

Developing Assessment Items: Hospitality: Practical Cookery National 4 and National 5 (150 KB)
Feb 2017

• Hospitality: Practical Cookery Verification Key Messages Round 1
  March 2018
• Hospitality Practical Cookery Verification Key Messages Round 2
  June 2016
• Practical Cookery Verification Key Messages Round 1
  March 2016
• Practical Cookery Verification Key Messages Round 2
  June 2017
• Practical Cookery Verification Key Messages Round 1
  March 2017
• Practical Cookery Verification Key Messages
  October 2016
• Practical Cookery Verification Key Messages October 2015
• Practical Cookery Verification Key Message July 2014

• Hospitality: Practical Cookery: Quality Assurance - external verification

• Changes to published Understanding Standards materials for all subjects

Please note: Understanding Standards material is regularly reviewed to ensure it remains up to date.

Examples of candidate evidence and commentaries for unit assessment can be found on the SQA secure site. You can access these through your SQA Coordinator.