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In Practical Cookery, we develop a range of cookery skills and processes, as well as food preparation techniques.

Planning and producing meals and presenting them appropriately, learners develop understanding of ingredients from a variety of different sources, as well as of their uses and responsible sourcing and sustainability.  Learners also develop an understanding of the choice of ingredients and the impact these have on health and wellbeing, as well as their knowledge and understanding of food safety and hygiene practices.

This course is practical and relevant to the world of work. You will develop your skills in choosing ingredients, preparing dishes and presenting them appropriately. You will learn more about the importance of safety and hygiene when preparing and presenting food. 

The National 5 course assessment has three components totalling 130 marks:

  • Component 1: question paper – worth 30 marks 
  • Component 2: assignment – worth 18 marks
  • Component 3: practical activity – worth 82 marks.

Component 2 and component 3 are inter-related and will be assessed using one activity. You will carry out one task — planning and producing a meal — which will provide evidence for both components.

The grade awarded is based on the total marks achieved across all course assessment components. The course assessment is graded A-D. 

The National 4 course will be assessed by your teacher or tutor on an ongoing basis throughout the course. Items of work might include:

  • practical work - such as preparing and cooking dishes 
  • written work - such as planning a meal and evaluating them 
  • projects
  • class-based assessments.

You must pass all three units, plus the practical assessment to get the qualification.

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