CHF22S

HOSPITALITY - JUNIOR CHEF 22S - Semester

Course Description

Teacher in Charge: Miss J. Coleman

Students will complete a course that covers a range of Level 2 Unit Standards involving hygiene, knife skills, vegetable and meat cookery.

The course enables students to:
• develop the skills and knowledge required of a junior chef
• develop an awareness of food hygiene and food safety in a commercial environment
• prepare and cook a range of foods every week to a professional standard
• visit chefs in their commercial environment


Pathway

Contributions and Equipment/Stationery

$90.00 for ingredients and kitchen uniform.

Recommended Prior Learning

Experience of cooking and/or nutrition, even at home is an advantage but not a prerequisite.

Credit Information

Total Credits Available: 10 credits.
Internally Assessed Credits: 10 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 13285 v5
NZQA Info
Handle and maintain knives in a commercial kitchen
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13283 v5
NZQA Info
Prepare and present salads for service
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13276 v5
NZQA Info
Cook food items by grilling
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 167 v8
NZQA Info
Practise food safety methods in a food business under supervision
Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 10
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
TotalNumeracy Credits: 0