National 5 Practical Cookery

Course Specification (03/06/2026)

Explains the structure of the course, including its purpose and aims and information on the skills, knowledge and understanding that will be developed.

Changes have been made to this course following feedback from educators and learners:


Removed the assignment from the course.
Adjusted the marks for the question paper and practical activity. The question paper is now 35 marks and the practical activity is 65 marks.
New course code - C885 75


Course specification:
Course assessment structure (pp 11–13) including guidance on using mobile phones during the practical activity
Appendix: approaches to learning and teaching, learning activities table, and preparing for course assessment


Coursework practical activity specimen:
Marking instruction tables updated and food preparation techniques section divided into three levels of skills for each recipe.
Tasting and seasoning, cookery processes and service details - marking instructions updated to reflect one mark per criteria achieved.
Recipe for smoked bacon toasts changed to smoked bacon flatbreads - marking instructions revised.
Recipe and marking instructions for stir-fried chicken with noodles have been revised.
Marking instructions for peach coconut gateau revised - no change to recipe.


Please update your teaching notes and assessments to reflect these changes.
 

Session 2026-27 onwards

Session 2025-26

Past Papers and Marking Instructions

Access all past papers by subject/level


Specimen question paper

Illustrates the standard, structure and requirements of the question papers candidates will sit (includes marking instructions).

Session 2026-27 onwards

Session 2025-26

Coursework (03/06/2026)

This section provides information on marking instructions and/or the coursework assessment task(s). It includes information that centres need to administer coursework and must be read in conjunction with the course specification.

Session 2026-27 onwards

Session 2025-26

​Guidance on conditions of assessment
Practical Cookery guidance on practical assessments 

 

Understanding Standards (23/06/2026)

Examples of candidate evidence with commentaries

Further Understanding Standards materials for this subject can be found on Secure website and you can access these through your co-ordinator.

Audio Presentation

Changes to Understanding Standards materials

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

Course reports (06/07/2026)

Provides information on the performance of candidates - which is useful to teachers, lecturers and assessors in their preparation of candidates for future assessment.

Course Reports

Verification Reports

Course support (11/09/2025)

Ushare open learning resources