Home Economics Department :

S5-S6  Hospitality : Practical Cookery : Intermediate 2


Entry Level

• Course or units in Hospitality at Intermediate 1
• Standard grade Home Economics at General level
• Suitable for new starts who have an interest in food and cooking

Course Description
The course aims to develop practical skills associated with choice, preparation, cooking and presentation of food. In doing so pupils will develop their organisational skills and understanding of hygiene and safety.

Units :

Practical Cookery - 40 hours

Food Preparation for Healthy Eating – 40 hours

Foods of the World – 40 hours

Assessment
Unit assessment is continuous so good attendance is essential. It is based on a combination of :

• observation of practical tasks
• production of log and planning sheets
• completion of a project.

Course assessment is an externally set 2½ hour practical exam which involves planning, preparing, cooking and presenting a three course meal for four people.  The planning is done outwith and prior to the exam.

Progression

• to Intermediate 2  Hospitality – Professional Cookery at college
• to employment in Hospitality, Leisure, Travel and Tourism industries
• to further education at NC level in Hotel, Catering and Hospitality

Find out more about our courses :

Home Economics

S1

Hospitality

Intermediate 1 (S3-S4)

Intermediate 2 (S5-S6)