Purpose and Aims of the Course
The Purpose and Aims
This Course aims to further develop learners’ life skills and enhance their 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 context. 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 learners 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
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.
The Course makes an important contribution to general education through developing a range of essential skills. Its contribution to vocational education is important because it allows progression to a range of careers in the hospitality industry. The Course also supports the wider curriculum through developing learners’ understanding of the importance of sustainable ingredients.
Homework consists of the completion of planning for practical tasks, research and practical investigations related to the unit of work studied.
- learn to plan and prepare a meal
- develop your knowledge of health and safety procedures
- group working skills
- how to present dishes
- safe storage of food
- knife skills
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Is hospitality for me?
You will enjoy this subject if:
- you enjoy cooking
- you enjoy practical learning activities
- you are keen to develop your skills in the kitchen before you leave home
- you are keen to find out about healthy food and ensuring a more sustainable lifestyle
Influential People in Hospitality
Gary Maclean is Executive Chef at City of Glasgow College and the winner of MasterChef: The Professionals. He was appointed Scotland’s first National Chef by the Scottish Government to promote Scotland as a Good Food Nation. In this role, Gary celebrates the rich larder of produce that Scotland has available and advocates the use of locally sourced, healthy, sustainable and affordable food.
Tom and Michaela Kitchen run their award winning restaurant, The Kitchen, in Leith. Tom won his Michelin Star at the age of 29 and and is often seen on television promoting fresh, Scottish ingredients for all his recipes.