National 5 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.

• N5 Hospitality: Practical Cookery Course Specification

This explains the structure of the Course assessment; including the type and method of assessment. It also includes information on Course coverage.

• N5 Hospitality: Practical Cookery Course Assessment Specification
  August 2016

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

• Organisational Skills for Cooking (National 5) Unit Specification
• Understanding and Using Ingredients (National 5) Unit Specification
• Cookery Skills, Techniques and Processes (National 5) Unit Specification

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

The following document contains the Course Support Notes and the Unit Support Notes for this Course. They can be printed together or separately.

• National 5 Hospitality: Practical Cookery Course and Unit Support Notes
  September 2016

General assessment information provides instructions for the conduct of coursework, an overview of the assessment task, evidence to be gathered and general marking instructions.

Coursework assessment tasks provide the live assessment task, including marking instructions and instructions for candidates. Teachers/lecturers can access these confidential documents through their SQA Co-ordinator.

• General assessment information for National 5 Hospitality: Practical Cookery
  September 2016

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)

We are publishing examples of candidate evidence with commentaries as part of our Understanding Standards programme. These materials are for teachers and lecturers to help them develop their understanding of the standards required for assessment. As these materials become available, they are being published in the following locations:

• Available from our secure website Materials relating to Unit assessment, internally assessed components of Course assessment, and externally assessed components of Course assessment which are subject to visiting assessment. Teachers and lecturers can arrange access to these materials through their SQA Co-ordinator.
• Available from our Understanding Standards website Materials relating to externally assessed components of Course assessment, with the exception of those subject to visiting assessment.

More information on our Understanding Standards programme, can be found on our Understanding Standards page.

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

• Practical Cookery Verification Key Messages Round 1
  March 2017
• Practical Cookery Verification Key Messages
  October 2016
• 2016 National 5 Hospitality: Practical Cookery Course Report
  October 2016
• 2015 National 5 Hospitality: Practical Cookery Course Report
• Practical Cookery Verification Key Messages
  October 2015
• Hospitality: Practical Cookery: Quality Assurance - external verification
• Practical Cookery Verification Key Message July 2014
• Hospitality Practical Cookery Course Report 2014

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.

• N5 Hospitality: Practical Cookery Course Specification 2017-18 session
  August 2017

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.

• Coursework assessment task for National 5 Hospitality: Practical Cookery
  August 2017

There is a range of material available, including examples of candidate evidence with commentaries, as part of our Understanding Standards programme. This material is for teachers and lecturers to help them develop their understanding of the standards required for assessment. As new material is developed we will publish this information in our weekly Centre News. All material available can be found in the following locations:

• Available from our Understanding Standards website Material relating to externally assessed components of course assessment, with the exception of those subject to visiting assessment.
• Available from our secure website Material relating to internally assessed components of course assessment, and components of course assessment which are subject to visiting assessment. In addition, material relating to freestanding units which are no longer part of National 5 courses can be found on this website. Teachers and lecturers can arrange access to these materials through their SQA Co-ordinator.

More information on Understanding Standards material for this subject can be found on our Understanding Standards website at http://www.understandingstandards.org.uk/Subjects/Hospitality