Course Outline

The course, which is practical and experiential in nature, develops a range of cookery skills and food preparation techniques, as well as planning, organisational and time management skills, in hospitality-related contexts. Through its emphasis on safety and hygiene, the course instils in candidates an understanding of the need to follow safe and hygienic practices in many cookery contexts. It also develops the thinking skills of remembering, understanding and applying, and aspects of numeracy.
Candidates will enhance their cookery skills, food preparation techniques and ability to follow cookery processes in the context of producing dishes.
Candidates’ knowledge and understanding of ingredients, and their characteristics, will be developed. The importance of sustainability, responsible sourcing of ingredients and current dietary advice are also addressed.
Candidates develop planning, organisational and time management skills by following recipes; and by planning, producing and costing dishes and meals. They also extend their ability to carry out an evaluation of prepared dishes.
Throughout the course, candidates always develop their understanding of safety and hygiene when working with ingredients as well as the importance of following safe and hygienic practices in a practical context.



Skills, knowledge and understanding for the course
The following provides a broad overview of the subject skills, knowledge and understanding developed in the course:

• using food preparation techniques and cookery processes in the preparation of dishes
• understanding and demonstrating knowledge of the importance of food safety and hygiene and its application in the practical context
• selecting, weighing, measuring and using appropriate ingredients to prepare and garnish or decorate dishes
• understanding and demonstrating knowledge of the characteristics of a range of ingredients, and their function in a practical context
• understanding and demonstrating knowledge of the importance of sourcing sustainable ingredients
• understanding and demonstrating knowledge of current dietary advice relating to the use of ingredients
• following recipes in the preparation of dishes and carrying out an evaluation of the product
• planning, costing, organisational and time management skills in a cookery context
• producing, portioning and presenting dishes appropriately

Assessment

The course is assessed in the following ways, with the final grade out of 100 marks.

Understanding & Using Ingredients	Pass/Fail
Cookery skills techniques & processes	Pass/Fail
Organisational skills for cookery	Pass/Fail
Final Assignment	13 of 100 total marks
Final Theory Examination	25 of 100 total marks
Final Practical Activity	62 of 100 total marks