This course requires 2 options.
HOSPITALITY - CATERING 32F - Full Year
Teacher in Charge: Miss J. Coleman
Students gain an introduction into the hospitality industry allowing them to develop the necessary skills for part time employment.
Topics covered include: culinary products and terms, food safety methods in business and nutrition in a commercial hospitality environment. There will be a 2-hour practical lesson every week that relates to the material being learnt. However the assessments are theory based.
Students doing the Level 3 Chef course will have the opportunity to include Unit Standards with practical assessments such as Unit Standard 30916 Prepare & present basic canapes.
This course is open for all students, including those who did not take Level 1 or Level 2 Hospitality and Junior-Chef.
Students who complete this course may choose to look for employment opportunities within the hospitality industry or further their education through tertiary providers such as ARA, looking at barista training, bakery training etc.
Contributions and Equipment/Stationery
$170.00 for ingredients
Recommended Prior Learning
Total Credits Available: 21 credits.
Internally Assessed Credits: 21 credits.