S5 / S6 Home Economics

Hospitality - Practical Cookery Intermediate 2


The Hospitality Industry is an important part of the economy. Both the hospitality and tourism industries are rapidly expanding and demand trained people at all levels from operative to management. A course in Hospitality will therefore prepare pupils for a wide range of occupations within the industry. This course is primarily a practical course which aims to enhance the development of techniques and skills required for food production in both domestic and hospitality situations.

Preferred Entry Requirements

- Suitable for all pupils who are interested in food and enjoy cooking
- Consultation with Home Economics Staff
- Achieved a range of Standard Grades at General level

Structure and Content of Course
The course is made up of four units:

* Food Preparation for Healthy Eating
This largely practical unit should allow pupils to apply the principles of ingredient selection and methods of cookery to produce traditional foods in a healthier way.

* Foods of the World
Pupils will investigate the foodstuffs and dishes from a country of their choice, and prepare a range of these dishes. The results of investigative work will be presented in report form.

* Practical Skills for the Hospitality Industry
This develops the pupils knowledge of preparation techniques, the application of a range of cookery processes and culinary terms and also decorating/garnishing each dish attractively.

Nature and Timing of Assessment

To gain the award of the course pupils must pass all unit assessments as well as the external assessment. Internal assessment of units is ongoing throughout.

Practical Exercise of 2.5 hours 100%