National 4: Practical Cookery
Use the tabs below to open each section individually. Alternatively you can view all the sections.
Mandatory information
Course Specification
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.
Unit Specifications
These provide an outline of what each Unit will cover within the following Unit Specifications and detail the Outcomes and Assessment Standards.
Added Value Unit Specification
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.
Advice and guidance
Course and Unit Support Notes
These provide advice and guidance for teachers/lecturers on learning, teaching and assessment within the Course and its Units.
Assessment support
Past Papers and Marking Instructions
Added Value Unit Assessment
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.
Unit Assessment Support
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
Verification and Course Reports
In 2019, a single qualification verification summary report replaced the verification key messages.
- 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 - Practical Cookery Verification Key Messages Round 2
June 2017 - Practical Cookery Verification Key Messages Round 1
March 2017 - Practical Cookery Verification Key Message July 2014
Resources
Understanding Standards
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
Please note: Understanding Standards materials are regularly reviewed to ensure they remain up to date.
