Suitability Pupils with an interest in Physical Education, Physical Activity and sport are encouraged to choose PE in the senior phase. Practical Performance is assessed at every level and so a capacity for sport and physical activity is recommended to achieve success. As pupils progress from National 4 to Higher the theoretical element of the course increases and candidates are asked to write extended pieces about their PE experiences. Higher candidates are recommended to be studying English at Nat 5 or higher level. Faculty: Health and Well Being Subject: Hospitality Practical Cookery Offered: Nat 4, Nat 5 Subject Description National 4 The Course aims to enable learners to: use a of cookery skills, food preparation techniques and cookery processes when following recipes select and use ingredients to produce and garnish or decorate dishes develop an understanding of ingredients and their uses and an awareness of responsible sourcing develop an awareness of current dietary advice relating to the use of ingredients work safely and hygienically National 5 This Course aims to further develop learners’ life skills and enhance their personal effectiveness in terms of cookery and to provide a set of skills for those who wish to progress to further study in the hospitality context. In preparing learners for life, the Course anticipates their future needs in that it enables them to learn how to plan, prepare and cook food for themselves and others. It also develops organisational skills, which have an application in a wide variety of contexts. Opportunities for Further Study National 4
Suitability Pupils with an interest in Physical Education, Physical Activity and sport are encouraged to choose PE in the senior phase. Practical Performance is assessed at every level and so a capacity for sport and physical activity is recommended to achieve success. As pupils progress from National 4 to Higher the theoretical element of the course increases and candidates are asked to write extended pieces about their PE experiences. Higher candidates are recommended to be studying English at Nat 5 or higher level. Faculty: Health and Well Being Subject: Hospitality Practical Cookery Offered: Nat 4, Nat 5 Subject Description National 4 The Course aims to enable learners to: use a of cookery skills, food preparation techniques and cookery processes when following recipes select and use ingredients to produce and garnish or decorate dishes develop an understanding of ingredients and their uses and an awareness of responsible sourcing develop an awareness of current dietary advice relating to the use of ingredients work safely and hygienically National 5 This Course aims to further develop learners’ life skills and enhance their personal effectiveness in terms of cookery and to provide a set of skills for those who wish to progress to further study in the hospitality context. In preparing learners for life, the Course anticipates their future needs in that it enables them to learn how to plan, prepare and cook food for themselves and others. It also develops organisational skills, which have an application in a wide variety of contexts. Opportunities for Further Study National 4
Options%20Booklet%202015%20-%2016.docx