HOSPITALITY - JUNIOR CHEF 22S - Semester

CHF22S
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

HOSPITALITY - CATERING 32F - Full Year, HOSPITALITY - INTERMEDIATE CHEF 32F - Full Year

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
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 13285 v5 Handle and maintain knives in a commercial kitchen
2
I
2
U.S. 13283 v5 Prepare and present salads for service
2
I
2
U.S. 13276 v5 Cook food items by grilling
2
I
2
U.S. 167 v8 Practise food safety methods in a food business under supervision
2
I
4
Total Credits

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