Intermediate 2 Hospitality

Why Practical Cookery?

This course is designed to enable you to develop the practical skills and techniques which are required for food production in domestic and hospitality situations. It is therefore a very useful course for a wide range of students and may provide a pathway to further training and/or employment in catering and hospitality.

Entry to the Course

This is at the discretion of the school but you would normally be expected to have attained one of the following

·         Intermediate 1 Hospitality

·         other appropriate catering units

·         equivalent industrial experience.

Course Outline

The course consists of three 40 hour units plus 40 hours flexible time

Practical Skills for the Hospitality Industry

In this unit you will be required to

·         prepare a range of food using appropriate techniques and equipment

·         cook and present a range of foods to an appropriate standard

·         work in a safe and hygienic manner.

Food Preparation for Healthy Eating (40 hours)

In this unit you will learn to

·         identify and amend the recipes for a range of established dishes, such as soup, cakes and pasta

·         identify and evaluate methods of cookery, such as grilling, steaming and baking, that enhance healthier eating

·         using the amended recipes, produce a range of dishes to promote healthier eating.

Foods of the World (40 hours)

In this unit you will be required to 

·         identify a range of traditional foodstuffs, such as herbs, cereals and fruit, in one specific country

·         investigate a range of traditional dishes, such as rice, salads and pasta, produced in the specified country

·         produce a range of traditional dishes from the specified country.

Core Skills

·         Int.2 Problem Solving (Critical Thinking, Planning and Organising)

Assessment

The course is assessed by a combination of internal assessment by the teacher and external assessment by the SQA .

The external assessment involves a practical exercise where candidates must prepare a 3 course meal in 2 ½ hours

Progression

Successful completion of this course may lead to:

Higher in

·         Hospitality

A Scottish Group Award at Intermediate 2 in

·         Hospitality

Education and Training (NC/VQ), Employment in

·         Hospitality, Catering & Tourism

Further advice and information on these options is available from your subject teacher, guidance teacher and careers adviser.

HOME ECONOMICS : COOKING FOR STUDENTS

Why Cooking for Students?

This course is designed for students who will shortly be required to provide inexpensive nourishing meals for themselves.  The course will include budgeting and consumer issues relevant to young people.  This is an “interest” course and is not certificated.