Units Covered 

Description 

Cookery Skills, Techniques and Processes 

This Unit aims to develop learners’ cookery skills, food preparation techniques, and their ability to follow cookery processes, in the context of producing dishes with minimal guidance. Learners will also develop an understanding of the importance of safety and hygiene and the ability to follow safe and hygienic practices at all times. 

Understanding and Using Ingredients 

This Unit aims to develop learners’ knowledge and understanding of ingredients from a variety of different sources and their uses. It also addresses the importance of responsible sourcing of ingredients and of current dietary advice. Learners will develop an ability to select and use appropriate ingredients, with minimal guidance, in the preparation of dishes and to do so safely and hygienically. 

Organisational Skills for Cooking 

This Unit aims to develop learners’ organisational and time management skills. Learners will acquire the ability to follow recipes and time plans to produce dishes, with minimal guidance, and to work safely and hygienically. They will also further develop the ability to carry out an evaluation of the product. 

Added Value Unit: Producing a Meal 

This Unit aims to enable learners to draw on the knowledge, understanding and skills developed in the other three Units. Learners will carry out a practical activity which will require them to prepare, cook and present a two-course meal to a given specification within a given timescale. It will require learners to demonstrate their ability to follow safe and hygienic practices throughout 

Week  

Theory 

Practical 

1

• Hygiene and bacteria 
• Weighing and measuring/scaling up 

• Burgers 
• Muffins 

2

• Cookery problems/resolve them 

• Apple Meringue Pie  

3

• Design Brief/recipe/costing/service details 
• Categories of ingredients  

• Mini quiche tarts 
• Quiche filling & garnish 

4

·         REHIS week. 

·         Strawberry Tarts

5

·         Knife Skills 

• Soup 
• Stir Fry Chicken and Rice/Noodles 

6

·         Baking Masterclass

• Swiss roll 
• Sausage Rolls 

7

·         Garnish and Decoration

• Mandarin Gateau 
• Decorate 

8

·         Temperature Control and safety

• Spanish Omelette 
• Pasta Bake 

9

·         Dry methods of cooking 

·         Wet methods of cooking 

• Chicken and leek crumble pie 
• Brownies 

10

·         Testing for Readiness 

·         Soup task 

• Poached pears 
• Steamed chocolate orange sponge 

11

·         Testing for Readiness 

• Spicy chicken risotto 
• Pureed lentil soup 

12

·         Time Planning Practise 

·         Complete a time plan 

·         Cleaning 

13

·         N3 Assessment Paperwork 

·         Added Time plan/Equipment list etc. 

·         Make Scones 

·         Make Soup 

14

·         N3 Assessment Catch up & Evaluations in booklet 

·         Time Planning for Soup & Scones/ Mac & Cheese/Crumble 

·         Store cupboard 

15

·         Evaluations on personal performance for double dishes. 

·         Soup with Scones  

·         Macaroni Cheese and Apple and Raspberry Crumble 

16

·         Rehis Booklet on Laptop 

·         Store Cupboard 

·         Store Cupboard 

17

·         Begin Prelim paperwork 

·         Practise Spaghetti Bolognese

·         Make Spaghetti Bolognese

18

·         Demonstrate Roulade 

·         Make Roulade 

·         Pupils practise dishes 

19                                                    Prelim Week 

20 

·         Rehis Exam 

·         Cleaning 

21

·         Finish Sustainability/Dietary Goals  

• Portfolio Task 

·         Orange Bakewell tart 

·         Pastry – P1 

·         Cake - P2 

22 

·         Continue Portfolio Task 

• Dietary Goals 

·         Beef and lentil chilli 

·         Spicy Chicken Risotto 

23

·         Continue Dietary Goals 

·         Chocolate Cheesecake 

·         Beef Stir Fry 

24

·         Combined Booklet 

·         Chicken and Rice Stir Fry 

25

·         Combined Booklet 

·         Lemon Drizzle Bakewell 

26

·         Paperwork Catch-Up

·         Donner meat and Pitta Bread

27

·         Paperwork Catch-Up

·         Blackberry and Apple Crumble 

28

·         Added Value Unit paperwork 

·         Demonstrate Dish 1 

·         Make dish 1  

29

·         Exam prep/Paperwork 

·         Demonstrate Dish 2 

·         Practise Dish 2 

30

·         Exams 

·         Thai Curry and Cobbler 

31

·         Catch up 

·         Catch-up Exams

32 

·         Yeast/flour 

·         Bread 

33

·         Caramelisation/ 

·         Caramel Shortcake 

34

·         Eggs 

·         Swiss Roll 

Component 

Marks 

Duration 

1 – Question Paper 

30 

1 hour 

2 - Assignment 

18 

1.5 hours 

3 – Practical Activity 

82 

2.5 hours plus 1hour preparation time 

Recommended Entry 

Future Pathways 

Candidates should have achieved the fourth curriculum level or the National 4 Practical Cookery course or equivalent qualifications and/or experience prior to starting this course. 

¨ other qualifications in hospitality or related areas  

¨ further study, employment or training 

Week 1

Hygiene and Bacteria. Re-cap on basic safety and hygiene before beginning work in the kitchen.

Practical – Burgers

Week 2

Cookery Problems and how to resolve them. Investigating ways to resolve mistakes and adapt recipes in the practical environment.

Chef Knife Masterclass.

Practical – Lasagne & Soup

Week 3

Understanding and Using Ingredients – New Unit.

Meat & Meat alternatives – looking at different meats and how they differ. As well as how we can source them sustainably & make healthier choices when using them.

Poultry - looking at different poultry and how they differ. As well as how we can source them sustainably & make healthier choices when using them

Practical – Turkey with Meatballs & Chicken and leek Pie

Week 4

Dairy and Dairy Alternatives - looking at different dairy products and how they differ. As well as how we can source them sustainably & make healthier choices when using them

Practical – White chocolate and Lime Cheesecake & Carbonara and Bruschetta

Week 5

Eggs – Learning about the functions of eggs effect different dishes, and why we use them in cooking.

Practical – Orange and Berry Pavlova’s & Quicke Lorraine

Week 6

Fruit and Vegetables - looking at different dairy products and how they differ. As well as how we can source them sustainably & make healthier choices when using them.

Practical – Chinese Stir fry, Poached Pears, Morrocan Chicken and Red Pepper soup.

Week 7

Flour and Sugar – Identifying why we use these ingredients and how to adapt recipe to use more nutritional variants of them, as well as learning about their function in dishes.

Practical – Sticky Toffee Pudding & Lemon and Caraway Roulade

Week 8

Dietary Goals – Looking closely at the Government goals for healthy eating and adapting recipes to ensure they meet them.

Practical – Lemon Cheescake, Cranberry and Oat Cookies & Fishcakes.

October Holidays

Week 1 - 4

Combined Unit. During this time, we will be working our way through different elements of the course to complete our combined unit.

Elements include: Characteristics of food, Food storage, Time planning, Costing, Sustainability and Practical Skills.

Practical Dishes: Risotto, Focaccia, Orange Bar Gateau, Sweet Potato and Pea Puffs, Croquettes and Enchiladas, Beef and Lentil Cottage Pue, Turkey and Lamb Kebabs, Cranachan Shortbread, Profiteroles.

Week 5 - Christmas

Prelim Practice. We will be looking to complete the prelim paperwork as well as practising the dishes. Candidates will then be expected to plan their work though a 1h 30m assignment which will take place during a double period.

Practical Prelim – This is a 2.5 hour prelim which resembles the final exam. Pupils will be expected to plan, create and serve a 3 course meal for 4 people.