Health and Well-being

As part of our commitment to Health and Well-being we offer a double lesson a week to all Prep 6 where we introduce basic cookery skills, following the Scottish dietary targets, along with a baking skills module.

All S1, S3 and S5 receive a minimum 6-week cookery skills block as part of our PSE programme where we look at practical ways to follow national dietary guidelines and to ensure all pupils leave knowing how to cook basic dishes such as bolognaise, stir fry and curry, and how to do some baking.

Hospitality

We offer both Intermediate 1 and 2 Hospitality.

The Intermediate 1 course is industry standard in Practical Cookery, offering development of practical skills and understanding of food preparation and cookery. It enables candidates 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.

The Intermediate 1 course is divided into four units of work:

· Food Hygiene for the Hospitality Industry

· Organisation of Practical Skills

· Introduction to Food Preparation Techniques

· Introduction to Cookery Processes

The units covered in Intermediate 2 Hospitality Practical Cookery are:

Food Preparation for Healthy Eating
Foods of the World
Practical Skills for the Hospitality Industry

This builds on the skills and knowledge acquired in the Intermediate 1 course. All the units include a small written project relating to the practical work. One example of practical work would be that candidates would be expected to correctly prepare under exam conditions vegetables in the following way: julienne, brunoise, jardinière, paysanne, macedoine and chiffonade. Students cook a variety of dishes every lesson and take the dishes home for their families to enjoy. Examples are lemon drizzle cake, meringues, profiteroles, lasagne (béchamel sauce), stir fries, quiches and breads.

The benefit of achieving this course award is that:

· The practical nature of this course allows pupils to develop excellent craft and practical skills.

· The integrated approach to the units allows pupils to have an insight into the food production and hospitality industries.

· The course helps to develop numeracy, communication and planning skills.

 

Associated Careers

As well as giving you skills for life, this can also be a pathway for a career in the Hotel, Catering and Leisure Industries.

 

Royal Environmental Health Institute of Scotland (REHIS) Food Hygiene Certificate - open to all S6 pupils

Candidates will study for a food hygiene certificate from the REHIS (Scotland). This is the legal documentation required to work within the food industry. This course teaches a valuable life skill and is ideal for school leavers who may wish to gain a part-time job whilst studying, such as work in a coffee shop or restaurant.