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.
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 lecturer 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?
- UHI Argyll
In most schools this course will start 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 may progress to an SVQs in Professional Cookery at UHI Argyll in Oban or a Modern Apprenticeship with a local employer.
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 UHI Argyll. UHI Argyll 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.