On 1 February 2026, Qualifications Scotland replaced SQA and became Scotland’s new national awarding body. The documents on this page remain current and you can continue to use them. We’ll update them in the style of Qualifications Scotland when they’re next due for review.

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.