Home Economics – Health and Food Technology
Cookery Processes: An Introduction
Access 3
Acknowledgement
Learning and Teaching Scotland gratefully acknowledge this contribution to
the National Qualifications support programme for Home Economics.
In particular we gratefully acknowledge permission granted by the following:
Graphics and sketches from Ridgwell, Jenny, Examining Food and Nutrition
Heinemann, 1996 ISBN 0435420585, page 121.
Learning and Teaching Scotland gratefully acknowledge the work of Anna C.
Gatehouse in the development of this teaching resource. It builds on
previously published material of the former Higher Still Development Unit but
with additional digital photography and Powerp oint shows of all recipes.
Text © Learning and Teaching Scotland 2003
Digital photographs © Anna C Gatehouse 2003
Introduction
The national cluster in Home Economics at Access 3 is available
in three specific contexts:



Health and Food Technology
Lifestyle and Consumer Technology
Fashion and Textile Technology
Within the context of Health and Food Technology the programme
offers broad study and acquisition of specialist skills as well as
knowledge and understanding. The cluster structure is as follows :
Mandatory units – to total 2 credits


Food Preparation Techniques: An Introduction
Cookery Processes: An Introduction
1 credit (40 hours)
1 credit (40 hours)
Optional units – to total 1 credit, so 2 should be selected



Food Hygiene for the Hospitality Industry
Organisation of Practical Skills
Food Preparation for Healthy Eating
0.5 credit (20 hours)
0.5 credit (20 hours)
0.5 credit (20 hours)
For ‘Conditions and Arrangements Document’ for Home
Economics – Health and Food Technology please visit the
website of the Scottish Qualifications Authority (SQA) at
www.sqa.org.uk. from where information can be downloaded. Most
recent information on national clusters is available from this site
with current details of the current certification in core skills. This
information is also provided in the SQA publication Catalogue of
Core Skills in National Qualifications 2001/2002.
Paper copies of all these documents are obtained from:
Scottish Qualifications Authority (SQA),
Hanover House,
24 Douglas Street,
Glasgow G2 7NQ
COOKERY PROCESSES: AN INTRODUCTION (ACC 3)
© Learning and Teaching Scotland 2003
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Content
This print document forms part of a resource that has been
produced to support the teaching and learning of the two
mandatory units in the context of Health and Food Technology.
The resource is found on the CD-ROM produced for the National
Qualification Curriculum Support Series (NQCS). The resource on
the CD-ROM has two different components:


PowerPoint shows of practical procedures for recipes with full
digital photography
Print documents to support classroom teaching
The printed material within the CD-ROM has been developed
from the former Higher Still Development Unit (HSDU) support
pack 4241 of the same name and the original text can also be
found on CD-ROM 4 of the Higher Still Support Materials. The
new text has been especially adapted for use by Access 3
students for whom accessibility of the materials may be a
problem. Copies of ‘Special Assessment Arrangements’ may be
required from SQA if teachers and lecturers are presenting
students with additional support needs at this level.
Digital material
The material has been simplified to make it more accessible for
students, especially in the practical aspects of the unit.
PowerPoint shows of digital photographs of each of the recipes
within the unit have been developed. Each recipe has been
broken down and photographed at each stage in the cookery
process. The PowerPoint shows have been designed to
accompany the paper text but can be used in a variety of ways to
reflect the teaching and learning circumstances. The coloured
digital photographs found within the PowerPoint shows may be
printed, laminated and made into workcards or the PowerPoint
shows may be used for individualised learning or for classroom
demonstrations using computers or interactive whiteboard. The
digital photographs within the PowerPoint shows may be printed
in colour as definition and detail of the processes, the ingredients
and the equipment are lost in grey and black.
COOKERY PROCESSES: AN INTRODUCTION (ACC 3)
© Learning and Teaching Scotland 2003
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Teacher information
Cookery Processes: An Introduction (Access 3) is a national unit
from the Home Economics context, Health and Food Technology.
This national unit has a nominal time allocation of 40 hours and a
credit value of one. The unit is designed to allow the development
of knowledge and skills in basic food preparation techniques,
while identifying equipment and preparation terms.
Contents
Teacher booklet
 Front page (with pictures and cartoons)
 Student agreement sheet
 Student log
 Checklist of practical activities for Outcome 1
 Checklist of practical activities for Outcomes 2 and 3
Outcome 1
 Outcome 1 for student information
 Hygiene when working with food
 Information sheet: How food is cooked. Transference
of heat. (IS1)
 Information sheet: Baking – dry (IS 2)
 Information sheet: Grilling (IS 3)
 Information sheet: Frying (IS 4)
 Information sheet: Boiling (IS 5)
 Information sheet: Steaming (IS 6)
 Classification of cookery processes
 Student worksheet: Types of food (W1)
 Student worksheet: Cookery processes (W2)
 Student worksheet: Baking (W3)
 Student worksheet: Grilling (W4)
 Student worksheet: Frying (W5)
 Student worksheet: Boiling (W6)
 Student worksheet: Steaming (W7)
COOKERY PROCESSES: AN INTRODUCTION (ACC 3)
© Learning and Teaching Scotland 2003
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Outcome 2
 Outcome 2 for student information
 Recipe booklet ‘What’s cookin’?’, front page
 Instructions for using the recipes
 Recipe index
 Student evaluation: How well did I do?
Outcome 3
 Outcome 3 for student information
 Information sheet: Controlling and monitoring cooking (IS7)
 Information sheet: Testing for readiness (IS8)
 Student worksheet: Testing table (W8)
Teacher Recipe Resource
 Full recipe index
 Printed recipes
COOKERY PROCESSES: AN INTRODUCTION (ACC 3)
© Learning and Teaching Scotland 2003
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