HOSPITALITY 13F - Full Year

HOS13F
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. Extra credits may be offered at the discretion of the teacher.

Topics covered can include

  • Food safety in the home and in industry.
  • Preparation of meat, fruit and vegetables dishes, and finger foods
  • Knife skills and knife safety
  • Cookery terminology


Pathway

HOSPITALITY - Cafe Culture 22S - Semester, HOSPITALITY - JUNIOR CHEF 22S - Semester

Recommended Prior Learning

Open Entry


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 15892 v5 Demonstrate knowledge of terminology used for food and recipes in commercial cookery
1
I
5
U.S. 15900 v5 Prepare and present meat in the hospitality industry
1
I
4
U.S. 15901 v5 Prepare and present fruit and vegetables in the hospitality industry
1
I
3
U.S. 15919 v5 Prepare and present hot finger food in the hospitality industry
1
I
2
U.S. 21059 v4 Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry
1
I
2
Total Credits

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