HOSPITALITY 12F - Full Year

HOS12F
Course Description

Teacher in Charge: Miss J. Coleman

Students who complete this course will be able to plan and prepare safe nutritious food for the hospitality industry. It is a practical based course with assessments that are both practical and/or written.

Topics covered can include
• Food safety in the home and industry.
• Preparation of meat, fruit and vegetables, egg and cheese dishes and mocktails.
• Knife skills.


Pathway

HOSPITALITY - JUNIOR CHEF 22S - Semester, HOSPITALITY - RESTAURANT SERVICE 22S - Semester

Contributions and Equipment/Stationery

$130.00.


Recommended Prior Learning

Open Entry


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 21059 v4 Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry
1
I
2
U.S. 21058 v5 Identify career pathways in the hospitality industry
1
I
2
U.S. 21057 v4 Prepare, construct, and garnish mocktails for the hospitality industry
1
I
2
U.S. 19770 v4 Prepare and present egg and cheese dishes in the hospitality industry
1
I
3
U.S. 15901 v5 Prepare and present fruit and vegetables in the hospitality industry
1
I
3
U.S. 15900 v5 Prepare and present meat in the hospitality industry
1
I
4
Total Credits

Total Credits Available: 16 credits.
Internally Assessed Credits: 16 credits.