Practical Cookery
The study of Practical Cookery enables pupils to develop and apply practical skills, knowledge and understanding to develop their culinary abilities. Pupils will also develop and apply safe and hygienic practices in practical food preparation, as well as knowledge and understanding of the important relationship between health, food and nutrition. The course provides pupils with skills necessary for living as individuals and as members of a family. It prepares young people for the opportunities and challenges they will meet in the course of their lives by giving them vital social, creative and management skills.
National 5
The Course contains a significant practical component, which involves experiential learning, and is supported by related theory. It uses real-life hospitality contexts, which makes it relevant to the world of work.
This course is designed for those who are interested in food and cooking and who enjoy being creative with food. Pupils who have chosen to follow it may wish to utilise their cookery knowledge and skills at home, in the wider community or, ultimately, in the hospitality industry.
The course is divided into three units:
- Cookery Skills, Techniques and Processes
- Understanding and Using Ingredients
- Organisational Skills for Cooking
Practical Cookery aims to further develop life skills, enhance pupils’ personal effectiveness in terms of cookery and to provide a set of skills for those who wish to progress to further study in the hospitality industry. In preparing learners for life, the Course anticipates their future needs in that it enables them to learn how to plan, prepare and cook food for themselves and others. It also develops organisational skills, which have an application in a wide variety of contexts.
The Course aims to enable pupils to:
- proficiently use a range of cookery skills, food preparation techniques and cookery processes when following recipes
- select and use ingredients to produce and garnish or decorate dishes
- develop an understanding of the characteristics of ingredients and an awareness of their sustainability
- develop an understanding of current dietary advice relating to the use of ingredients plan and produce meals and present them appropriately
- work safely and hygienically
Most of all though – it is tremendous fun!
Across all the courses on offer, the department aims to provide pupils with as many practical and hands on experiences as possible to reinforce the theoretical learning. Activities such as Food Show Down which is loosely based on the TV cooking competition Ready, Steady Cook, visits to local restaurants and workshops such as molecular gastronomy or the preparation of game for Higher pupils all provide invaluable practical experiences for our pupils. They also provide insight into other areas such as mass food production or the notion of farm to fork. The department also regularly welcomes professional chefs to share their expertise and experience with our pupils.
In addition, the department also provides a significant contribution to our S6 ‘Life After Lomond’ programme providing lessons on producing healthy meals in minutes and on a budget. They also contribute to the Duke of Edinburgh programme though a regular cooking skills club.
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To find out more about how we engender hard work and determination in our young people, come and visit us and meet our dedicated teaching staff and speak to our pupils.
