HOSPITALITY - INTERMEDIATE CHEF 32F - Full Year

CHF32F
Course Description

Teacher in Charge: Miss J. Coleman

Students will complete a course that has a focus on restaurant style food. Students develop their skills and knowledge through the preparation of food suitable for sale and consumption in a restaurant or café situation. Visits will be made to hospitality providers and food related businesses throughout the course.

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.


Contributions and Equipment/Stationery

$190.00 towards ingredients and kitchen uniform.


Recommended Prior Learning

There is automatic acceptance for students who have successfully completed CHF22S as they will have Unit Standard 167, which is a prerequisite for the course. Students who have only completed RES22S will be considered but will have to complete Unit Standard 167.


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 13310 v5 Prepare and produce basic hot and cold dessert items in a commercial kitchen
3
I
5
U.S. 13293 v5 Prepare and cook basic vegetable dishes in a commercial kitchen
3
I
6
U.S. 13288 v5 Prepare and cook basic meat dishes in a commercial kitchen
3
I
8
Total Credits

Total Credits Available: 19 credits.
Internally Assessed Credits: 19 credits.