National 5: Practical Cookery

Course Specification

Explains the structure of the course, including its purpose and aims and information on the skills, knowledge and understanding that will be developed.

Past Papers and Marking Instructions

Access all past papers by subject/level


Additional question papers resources

Illustrates the standard, structure and requirements of the question papers candidates will sit (includes marking instructions).

Coursework

This section provides information on marking instructions and/or the coursework assessment task(s). It includes information that centres need to administer coursework and must be read in conjunction with the course specification.

 

Information on the production and submission of SQA-assessed coursework for National 5, Higher and Advanced Higher.

Understanding Standards (22/03/2023)

Candidate Evidence and Commentaries 

Further Understanding Standards materials for this subject can be found on SQA’s secure website and you can access these through your SQA co-ordinator.

Course assessment overview

Video overview of course assessment from session 2017-18

Changes to understanding standards materials

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

Additional Resources session 2020-22

Please note: Additional resources published during sessions 2020-2022 are currently under review. Further information can be found on the Understanding Standards Website.

Course reports (14/09/2023)

Provides information on the performance of candidates - which is useful to teachers, lecturers and assessors in their preparation of candidates for future assessment.

Course Reports

Verification Reports

Course support

We have developed this time plan exemplar to help support centres and candidates by showing the level of detail required to access marks.

National 5 Practical Cookery - sample time plan (15 KB)

Ushare open learning resources