Level 1 Hospitality and Cookery
To take this course you must have successfully completed at least one, and preferably two, trimesters of food technology in the middle school.
This unit standard course, available to Year 11 students, recognises the competence, knowledge, and skills required for cooking routine food dishes in a commercial kitchen. Students who pass these unit standards are able to demonstrate a range of foundation preparation techniques and cookery methods, and are able to present dishes to restaurant standard.
The unit standards cover knowledge and skills relating to: food safety; safe and hygienic kitchen practices and routines; preparing and presenting sandwiches; preparing and cutting fruit and vegetables; handling and maintaining knives; cooking and presenting food items.
|Number||Title||I or E*||Credits|
|US 167||Practise food safety methods in a food business under supervision (Level 2)||I||4|
|US 21059||Demonstrate knowledge of knife care, use, storage and carrying for the hospitality industry||I||2|
|US 15901||Prepare and present fruit and vegetables in the hospitality industry||I||3|
|US 15921||Prepare and cook a cake, sponge and a batch of scones in the hospitality industry||I||3|
|US 19770||Prepare and present egg and cheese dishes in the hospitality industry||I||3|
|US 15919||Prepare and present hot finger food in the hospitality industry||I||2|
|US 15920||Prepare and present sauce and soup in the hospitality industry||I||2|
|US 15900||Prepare and present meat in the hospitality industry||I||4|
|US 21058||Identify career pathways in the hospitality industry||I||2|
I or E * = Internal or external assessments
Assessment is frequent, therefore a high level of attendance, independence and self-management is required.
To subsidise food costs and to provide realistic assessment opportunities with some of the assessment dishes in the latter part of the year will be sold through live restaurants held in the food room.
Cost: $150. All ingredients will be supplied for this course except some optional items that students may wish to bring.
Contact: Ms Byrne or Mrs Davies