Hospitality: Practical Cookery National 5

What is special about this course?

Explore new and more challenging techniques and recipes. Learn about the importance of organisation and planning in the kitchen. Widen your knowledge of ingredients both fresh and dry. Understand the importance of respecting dietary requirements and how to cook sustainably by using fresh fruit and vegetables when they are in season. You will investigate the importance of healthy eating and food hygiene and the roles they play in commercial kitchens.

Entry requirements

There are no formal entrance requirements; however, you will be interviewed to determine whether this is the right course for you. To get the best out of this course you should enjoy working with others and have a real interest in the hospitality sector.

The course includes the following units:

Cookery Skills, Techniques and Processes

Understanding and Using Ingredients

Organisational Skills for Cooking

How will I study my course?

    The course is a very hands-on with some time in the classroom to consolidate the theory behind the industry.  A college tutor may come to the school and work with you there 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

    Start date

    In most schools this course will start in June.

    Fees

    For the latest information on fees please see our fees policy.

    What can I do on completion of my course?

    After this course you may progress to an SVQs in Professional Cookery at Argyll College in Oban or a Modern Apprenticeship with a local employer.

    Is there more information available online?

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    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.