Level 2 Hospitality and Cookery
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.
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.
|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