Hospitality Practical Cookery - National 5

Units to be covered are:   

    • Cookery Skills, Processes & Techniques
    • Understanding & Using ingredients
    • Organisational Skills for Cooking 

The course aims to develop a range of basic cookery skills and food preparation techniques as well as basic planning, organisational & time management skills in hospitality-related contexts.  Pupils will gain an understanding of the importance of food safety and hygiene, using sustainable ingredients and current dietary advice relating to the use of ingredients.  The course includes practical cookery (1-2 dishes per week) which will allow pupils to develop a range of practical food preparation skills and techniques using appropriate tools and equipment as well as develop organisational skills needed to research, plan, prepare and evaluate products and processes.    Due to the high cost of food stuffs, pupils are expected to contribute towards the practical lessons.  It is anticipated that this will be £55.






Component 1

Question Paper

1 hour


Component 2

Planning/Time plan

1.5 hrs


Component 3

Practical Exam

2.5 hrs



There is no Higher qualification in school.

HNC in Professional Cookery/Hospitality Management at a Further Education College.

Possible Careers include

Catering, Home Economics Teacher, Food Technologist, Hotel Management and Journalism.

Useful Website


Contact:  Mrs Cairney (PT HE/HWB)