Level 2 Hospitality and Cookery

Prerequisites:

To take this course you must have ten Level 1 hospitality cookery unit standard credits. If a student can demonstrate adequate experience, competence and commitment this prerequisite may be negotiated.

Course description:

This Level 2 unit standard course recognises the competence, knowledge, and skills required for cooking and serving 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 and provide restaurant service to hospitality standard.

The unit standards cover knowledge and skills relating to: providing table service in a restaurant; preparing and presenting salads, cooking and presenting food items by boiling and roasting; cleaning kitchen areas and equipment;  working productively as part of a team.

Credits available:

Number Title I or E* Credits
US 167 Practise food safety methods in a food business under supervision (If not completed in Year 11) I 4
US 13285 Handle and maintain knives in a commercial kitchen I 2
US 13283 Prepare and present salads for service I 2
US 15920 Prepare and present sauce and soup in I 2
US 13276 Cook food items by grilling I 2
US 13272 Cook food by baking I 2
US 13281 Prepare and present basic sandwiches for service 1 2
US 22234 Compare characteristics of, prepare and present international dishes I 4

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 many of the assessments will occur 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 Bryne or Mrs Davies

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