National 4: 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 Practical Cookery Course Specification
  July 2019
  

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

• Understanding and Using Ingredients (National 4) Unit Specification
  July 2019
  
• Organisational Skills for Cooking (National 4) Unit Specification
  July 2019
  
• Cookery Skills, Techniques and Processes (National 4) Unit Specification
  July 2019
  

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
  July 2019

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

• N4 Practical Cookery Course Unit Support Notes
  July 2019
  

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

• Practical Cookery Verification Key Messages Round 2
  June 2017
  
• Practical Cookery Verification Key Messages Round 1
  March 2017
  
• Practical Cookery Qualification Verification Summary Report June 2019 June 2019
• Practical Cookery Verification Key Messages Round 2 June 2018
• Hospitality: Practical Cookery Verification Key Messages Round 1 March 2018

• Hospitality: Practical Cookery: Quality Assurance - external verification

Additional resources session 2021-22

New – new materials not previously published

Updated – published in 2020/21 but amended for 2021/22

Carried forward – published in 2020/21 carried forward to 2021/22

• New – N3-N5 Question paper, assignment and practical activity - Audio presentation 10 minutes  (15.43 MB) 

Examples of candidate evidence with commentaries

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.

Changes to understanding standards materials

• Changes to published Understanding Standards materials for all subjects

Please note: Understanding Standards materials are regularly reviewed to ensure they remain up to date.