Practical Cookery

Within this subject students are taught how to plan, produce and present meals appropriately.  Learners develop understanding of ingredients from a variety of different sources, as well as of their uses and responsible sourcing and sustainability.

National 3 

Enhances learners’ personal effectiveness in basic cookery and provides a set of foundation skills for those who wish to progress to further study in the hospitality context.

National 4 

Enhances learners’ personal effectiveness in cookery and provides a set of skills for those who wish to progress to further study in the hospitality context.

National 5

Enhances learners’ personal effectiveness in advanced cookery processes and techniques and provides a set of skills for those who wish to progress to further study in the hospitality context.