Nat 3-5 Practical Cookery & Hospitality

Hospitality Practical cookery NAT3/4/5

This course allows pupils to develop skills and techniques associated with making food products. Through practical and written work pupils will make and adapt dishes to follow current dietary advice, using local and seasonal produce as well as learning how to cost dishes. Pupils will be assessed at the end of each unit and by a practical exam where they have to prepare and cook a meal for a given number of people within a set timescale.