S2 to S3 Subject Information 2017-18
Hospitality – Practical Cookery
This Course builds on the relevant experiences and outcomes for the technologies and health and wellbeing curriculum
areas. It enables learners to develop cookery-related knowledge, understanding and skills, and to use them at home, in
the wider community and, ultimately in employment. The course lays foundations for lifelong learning and a successful
The Course will develop:
successful learners who achieve through participating in engaging, motivating and relevant learning
experiences in real-life hospitality contexts.
confident individuals who derive satisfaction from being able to produce dishes and meals and from having
their achievements and skills recognised.
responsible citizens who actively participate in the work of the class, develop awareness of issues affecting
society, such as health and wellbeing, sustainability and seasonality of produce, and take on organisational
effective contributors who share their views with others, effectively contributing to group tasks and
supporting their peers whenever appropriate.
In addition to the above, the Practical Cookery Course develops a range of skills for learning, life and work, which have a
universal application and are essential to individuals’ effective functioning in all four spheres. This includes aspects of
numeracy and thinking skills, and those supporting physical wellbeing.
Although the main purpose of this subject is to develop learners’ practical cookery skills and their knowledge and
understanding of ingredients and to provide a set of foundation skills for those who wish to progress to professional
hospitality courses or work, it is also suitable for those who are interested in food and cooking and who enjoy being
creative with food.
The skills acquired can be utilised in a variety of different contexts.
The Course aims to enable learners to:
♦ become familiar with a range of basic cookery skills, simple food preparation techniques and simple cookery
♦ acquire an understanding of ingredients and their uses and an awareness of responsible sourcing and sustainability
♦ develop an awareness of the impact of the choice of ingredients on health and wellbeing
♦ follow simple recipes to produce simple dishes
♦ plan and produce simple meals and present them appropriately
♦ develop an understanding of the importance of food safety and hygiene and work safely and hygienically
The Course contains a significant practical component, which involves experiential learning, and is supported by related
theory. It uses real-life hospitality contexts, which makes it relevant to the world of work. Its uniqueness lies in
introducing learners to practical cookery in hospitality-related contexts.
Studying Practical Cookery makes an important contribution to general education through developing a range of
essential skills which will stand learners in good stead regardless of the career path they ultimately choose. Its
contribution to vocational education is just as significant because it opens up progression to a range of careers in the
catering and hospitality industries. The Course also supports the wider curriculum through developing learners’
awareness of the importance of responsible sourcing of ingredients and sustainability.
At the end of the course you might progress to National 4 or an SVQ in Professional Cookery (run in conjunction with
Inverness College) and if you wish to continue the course in college which can progress eventually to an HND Degree.
Furthermore and equally important, Practical Cookery is fun, challenging and interesting! Bon appetit!
To find out more, speak to Mrs A Walker, Hospitality Department, Health Faculty.