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S3 – INTERMEDIATE 1 HOSPITALITY: PRACTICAL COOKERY
WHAT IS HOSPITALTIY: PRACTICAL COOKERY?
The course in Practical Cookery is designed to offer development of practical skills and understanding appropriate to food preparation and cookery. It will enable pupils to:
• develop an understanding of hygienic food handling
• plan their work to integrate practical skills
• develop their skills in food preparation techniques and cookery processes
• identify equipment used in food preparation and cooking
• gain knowledge of the terms used in food preparation techniques and cookery
processes.
WHAT TOPICS WILL THE COURSE COVER?
The course covers 4 units :
Food Hygiene for the Hospitality industry
Organisation of Practical Skills
Food Preparation Techniques: In introduction
Cookery Process: An Introduction
HOW WILL I BE ASSESSED?
Assessment is on-going throughout each unit of the course. Continuous assessment takes place during practical activities with written assessments at the end of each unit.
The final examination for Intermediate 1 Hospitality is a 1.5 hour practical exam.
WHAT SKILLS WILL I DEVELOP?
• Planning and Organisation
• Practical Cookery Skills
• Group work
• Investigating
• Discussion
• Evaluation
• Making Informed Choices
PROGRESSION
Completion of this course will allow for progression into Hospitality – Practical Cookery at Intermediate 2 level in S4/5/6.
