Standard Grade Hospitality

This new course forms part of the new Higher Still Curriculum.  The emphasis of the course is on practical food handling and will be of particular benefit to those interested in a career in the Food Industry.

The course will consist of 5 units at Intermediate 1:-

S3 COURSE          

Introduction to Food Hygiene for the Hospitality Industry

This unit enables students to develop basic understanding and competence in the hygienic handling of food.

Introduction to Food Preparation Techniques

This unit will enable students to develop skills in basic food preparation techniques.

Introduction to Cookery Processes

Students will learn and carry out a range of cookery processes in a safe and hygienic manner.

S4 COURSE          

Food For Health

This unit will develop competence in applying current dietary guidelines to food preparation.

Organisation of Practical Skills.

In this unit students are required to choose an appropriate dish for a given specification and plan to cook it.

A food order and time plan must be prepared in advance.

The pupils are required to plan, cook and serve a 2 course meal in a 11/2 hour Session. The recipes for this are compiled by The Exam Board.   

ASSESSMENT     

These units will be internally assessed but moderated by the Scottish Qualifications Authority (SQA).  Part of the practical assignment is externally assessed.  The award at the end of S4 will certificate the course or units which have been completed successfully.