1. Hospitality National 4 & 5

2. National 4 & 5 Hospitality allows pupils to build on their practical experiences from BGE S1-3. It provides opportunities for pupils to develop skills involved in creating and presenting food. It focuses on the development and use of a range of hospitality skills: cookery skills food preparation techniques cookery processes

3. The course consists of the following units: Cookery skills, techniques and processes Understanding and using ingredients Organisational skills for Cooking Added value unit (N4) Assessment (N5)

4. Course Timeline Aug till Jan: Cookery skills, techniques and processes Oct till Dec: Understanding and using ingredients Dec till Feb: Organisational skills for Cooking Added Value Unit (N4) (internally assessed, pass/fail) January till March Assessment(N5) (Graded) January till March

5. Numeracy (money, time and measurement) Thinking skills (remembering, understanding, applying) Using food preparation techniques and cookery processes in the preparation of a range of dishes Understanding the importance of food safety and hygiene and working safely and hygienically Selecting, weighing, measuring and using appropriate ingredients to prepare and garnish/decorate dishes

6. Awareness /understanding of the importance of responsible souring of ingredients Awareness/understanding of current dietary advice relating to the use of ingredients Follow recipes in the preparation of dishes and carrying out an evaluation of the product Planning organisational and time management skills Producing dishes, taking into account the number of portions and size, cost and presenting them appropriately.

7. UNIT 1 Cookery skills, techniques and processes N4/5 Develop cookery skills, food preparation techniques and the ability to follow cookery processes Develop an understanding of the importance of safety and hygiene and the ability to follow safe and hygienic practices at all times

8. UNIT 2 Understanding and using ingredients N4/5 Develop knowledge and understanding of ingredients from a variety of different sources and their uses Learn the importance of responsible sourcing of ingredients and of current dietary advice Develop an ability to select and use appropriate ingredients, in the preparation of dishes

9. Unit 3 Organisational skills for cooking N4 develop organisational and time management skills acquire the ability to follow recipes and time plans to produce dishes work safely and hygienically. develop the ability to carry out an evaluation of the product N5 plan a 2 course meal following recipes and a time plan

10. Ongoing Activities Collation of Evidence using pupil Portfolios Culinary vocabulary Time management Practical culinary skills

11. Added Value Unit (Nat 4) Pupils draw on the knowledge, understanding and skills developed in the prior 3 units to carry out a practical activity which will involve producing a meal to a given specification. Pupils are required to prepare and cook a two course meal for 4 people within 1 ½ hours and present it appropriately. Pass or fail

12. Assessment Task (The old exam!) N5 Assessed by a practical activity drawing on the knowledge, understanding and skills developed across the N4/5 course Practical activity = 100marks Planning: 15% Implementing: 85% Graded A - D SQA will produce this exam Pupils will plan, prepare and cook a three course meal for a given number of people within 2 ½ hours and present it appropriately

13. Home Work Culinary vocabulary Practical knife skills Research: responsible sourcing of ingredients Research Dietary targets of Scotland and diet related diseases Time plans for recipes to be used in class Evaluation Tasks How can you help? Encouragement to become more handy in the kitchen at home. Your children are very capable of producing you a nutritious and tasty dinner