HOSPITALITY - CATERING 32F - Full Year

CAT32F
Course Description

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.

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, looking at barista training, bakery training etc.


Contributions and Equipment/Stationery

$170.00 for ingredients


Recommended Prior Learning

Open Entry


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 18497 v7 Demonstrate knowledge of culinary products, terms, and food preparation methods
3
I
8
U.S. 13343 v6 Demonstrate knowledge of nutrition in commercial catering
3
I
5
U.S. 168 v7 Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment
3
I
4
U.S. 167 v8 Practise food safety methods in a food business under supervision
2
I
4
Total Credits

Total Credits Available: 21 credits.
Internally Assessed Credits: 21 credits.