Hospitality: Practical Cookery Skills National 4
What is special about this course?
Are you interested in cooking and the importance it plays in the hospitality industry? If so, this course will help you build on your cooking skills with new and more challenging techniques and recipes, and widen your knowledge of ingredients both fresh and dry. You will investigate the importance of healthy eating, dietary requirements, food hygiene, the seasonality of food and the roles they play in commercial kitchens. The course is a mix of theory work and practical activities.
You don’t need passes in specific subjects to join this course, but you need a positive attitude and you should be willing to learn new skills, and undertake a successful interview.
The course consists of the following units:
- Cookery Skills,
- Techniques and Processes
- Understanding and Using Ingredients
- Organisational Skills for Cooking
- Producing a meal
How will I study my course?
- Skills for Work
The course is a mix of hands on experience and time in the classroom to consolidate the theory behind the industry. A college lecturer may come to the school or you may be required to attend your local college.
How long will my course last?
1 Academic Year
Where can I study my course?
- Argyll College UHI
In most schools this course will begin in June.
For the latest information on fees please see our fees policy.
What can I do on completion of my course?
After this course you might consider undertaking Hospitality: Practical Cookery National 5.
Is there more information available online?
You can use the above QR code to connect directly to the course details.
This course is part of our schools-link senior phase programme and is embedded in your option choices at school. If this course is offered by your school speak to your Guidance Teacher and request an application form.
We are delighted that you are thinking about studying at Argyll College UHI. Argyll College operates a fair and open admissions system committed to equality of opportunity and non-discrimination. We consider all applications on merit and on the basis of ability to achieve, without discrimination on grounds of age, disability, gender identity, marriage and civil partnership, pregnancy and maternity status, race, religion and/or belief, sex, sexual orientation or socio-economic background. We welcome applications from all prospective students and aim to provide appropriate and efficient services to students with disabilities.