National 3: Practical Cookery

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.

Course and Unit Support Notes

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

Past Papers and Marking Instructions

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.

 

Verification and Course reports

Qualification Verification Summary Reports distil messages from verification activity from a given session. In 2020 not all planned activity took place, so reports have a more limited scope than in previous years.

Understanding Standards

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

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Please note: For session 2021-22 there are modifications to this course. Understanding Standards materials should therefore be viewed along with the National Course modification summary available in the Course information 2021-22 section.

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.