N4 Hospitality 

Within national 4 hospitality pupils will develop their basic cookery skills and learn to independently follow recipes. Pupils will form the ability to follow safe and hygienically kitchen practices and will begin to develop their organisational and time management skills.

National 4 hospitality is primarily a practical course however there is a theory requirement. 

Course Content

The main purpose of this course is to develop pupil’s practical cookery skills and their knowledge and understanding of ingredients and to provide a set of skills for those who wish to progress to National 5 hospitality or cake craft.

This course is comprised of 4 main units: 

  • Cookery skills, techniques and processes 
  • Understanding and using ingredients 
  • Organisational skills for cooking 
  • Producing a meal 

Assessment 

  • Pupils will complete a theory and practical assessment at the end of each unit 
  • AVU – Pupils will complete an Added Value Assessment comprising of a theory task and a practical assessment where pupils will produce a 2 course meal. 
     

N5 Hospitality 

Pupils will become familiar with a range of cookery skills, food preparation techniques and cookery processes. Pupils will develop an understanding of ingredients, their uses and sourcing as well as sustainability topics. In addition pupils will explore the impact food has on health and wellbeing and the importance of food hygiene and safety.

Pupils will independently follow recipes to produce a range of dishes and plan and create meals considering presentation and creativity.

The course has a significant practical component, therefore pupils should enjoy practical cooking however should be aware that there is a theoretical aspect that must be completed.

Course Content 

The main purpose of this course is to develop pupil’s practical cookery skills and their knowledge and understanding of ingredients and to provide a set of skills for those who wish to progress to professional hospitality courses at college or as a career option.

National 5 Hospitality comprises of three main units: 

  • Cookery skills, techniques and processes 
  • Understanding & using ingredients 
  • Organisational skills for cooking 

Assessment 

  • 30 Mark Question paper (25% overall mark) 
  • Practical Assignment – An internal exam which last 2.5hrs where pupils will prepare a 3 course meal, external practical assignment that is completed and submitted before the practical task is carried out (75% overall mark)

Progression Routes 

  • National 5 Hospitality Practical cake craft 
  • National 5/Higher Health & Food Technology 

N5 Practical Cake Craft 

This course focuses on the development of practical technical and creative skills in cake baking and decorating. This is primarily a practical course however the course now includes a written component in the form of a question paper and a planning assignment. 

Course Content 

National 5 practical cake craft comprises of two main units: 

  • Cake Baking – This unit will help you to develop the ability to bake a range of cakes and other baked items safely and hygienically, while demonstrating specialist skills, techniques and processes. 
  • Cake Finishing – This unit will develop pupil’s ability to finish a range of cakes and other baked goods. Pupils will produces and apply a number of specialist decorating, filling and coating techniques 

Assessment 

  • Complete a theory exam (25% overall mark) 
  • Practical Assessment – to design , bake and finish a cake to meet a given design brief under supervision and a planning assignment (75% overall mark)