S5 AND S6 - INTERMEDIATE 2 HOSPITALITY

This is a one year course providing progression from Intermediate 1. This is ideal for pupils who have a particular interest in taking practical cookery forward but also for those who would find the qualification useful as it can be taken without having done Intermediate 1. The standard of practical work required is high; therefore this is a good basis for a future course or career in the Hospitality Industry.

Pupils have 4 x 55mins and 1x110mins which consist of a mix of written and practical work.

A chef/lecturer from Glasgow Metropolitan College will give two demonstrations during the year on knife skills, an integral part of the course, and practical examination techniques. There may also be an opportunity to visit a local hotel to see an industrial kitchen in action. The cost of the course is £45 for the year which can be paid in instalments if required. The pupils make a large number and variety of dishes for the whole family to enjoy. It is essential that pupils bring a suitable container to take the food home in. Good attendance is also very important to prevent food being wasted.

Course Description

There are three units of work to be covered throughout the year. These are:

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

Practical work covers a wide range of techniques and skills including knife skills, garnishes/decorations and methods of cooking, piping and use of equipment. Presentation is very important, as food should be presented in such a way that it is suitable to be served in a restaurant.