National 3 Practical Cookery

This explains the overall structure of the Course, including its purpose and aims and information on the skills, knowledge and understanding that will be developed.

• N3 Practical Cookery Course Specification July 2019

These provide an outline of what each Unit will cover within the following Unit Specifications and detail the Outcomes and Assessment Standards.

• Organisational Skills for Cooking (National 3) Unit Specification July 2019
• Cookery Skills, Techniques and Proceses (National 3) Unit Specification July 2019
• Understanding and Using Ingredients (National 3) Unit Specification July 2019

These provide advice and guidance for teachers/lecturers on learning, teaching and assessment within the Course and its Units.

• N3 Practical Cookery Course and Unit Support Notes July 2019

These documents contain details of Unit assessment task(s), show approaches to gathering evidence and how the evidence can be judged against the Outcomes and Assessment Standards. Teachers/lecturers can arrange access to these confidential documents through their SQA Co-ordinator.

• Practical Cookery Qualification Verification Summary Report Round 2 (125 KB) June 2024
• Practical Cookery Qualification Verification Summary Report Round 2 (123 KB)June 2023
• Practical Cookery Qualification Verification Summary Report (0 bytes) June 2022

Hospitality: Practical Cookery: Quality Assurance - external verification

Examples of candidate evidence with commentaries

Examples of candidate evidence and commentaries for unit assessment can be found on the SQA secure site. You can access these through your SQA Coordinator.

Changes to Understanding Standards materials

• Changes to published Understanding Standards materials for all subjects

Please note: Understanding Standards materials are regularly reviewed to ensure they remain up to date.