HOSPITALITY - JUNIOR CHEF 22S - Semester
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
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.
Total Credits Available: 10 credits.
Internally Assessed Credits: 10 credits.