CHF32F
This course requires 2 options.

HOSPITALITY - INTERMEDIATE CHEF 32F - Full Year

Course Description

Teacher in Charge: Miss J. Coleman.

Do you want to complete a course that has a focus on restaurant style food? Are you interested in adding to your cooking skills? Do you want top gain barista skills? Do you like food? Do you want to cook with food that is at cafe or restaurant level?

In this course you will

Complete 4 periods of cooking every week

Gain Level 3 credits by completing units on meat & vegetables, desserts and entering a National cooking competition by developing a restaurant level dish (optional).

Work with local chefs and restaurants if you wish to have work experience.

Assessment: All are practical assessments which are internally assessed with a small amount of open book written work. Photographic evidence is required of all practical work.

Future Possibilities:
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 to complete Chef, Hospitality, Barista or Bakery training.


Recommended Prior Learning

There is automatic acceptance for students who have successfully completed CHF22S or CAC22S. Other students will need to talk to Miss Coleman first.

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

Total Credits Available: 29 credits.
Internally Assessed Credits: 29 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 13288 v6
NZQA Info
Prepare and cook basic meat dishes in a commercial kitchen
Level: 3
Internal or External: Internal
Credits: 8
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13293 v6
NZQA Info
Prepare and cook basic vegetable dishes in a commercial kitchen
Level: 3
Internal or External: Internal
Credits: 6
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13310 v6
NZQA Info
Prepare and produce basic hot and cold dessert items in a commercial kitchen
Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 28106 v2
NZQA Info
Demonstrate knowledge of preparing to compete in a culinary arts and restaurant service competition
Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 28107 v3
NZQA Info
Prepare, produce and present a product or service for a culinary arts or restaurant service competition
Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 29
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0