This course requires 2 options.
Level 1 Hospitality
Although next year timetables are yet to be finalised, course selection is now finished. Any changes to student courses will now take place in January.
Subject Description
Teacher in Charge: Mrs A. Schwass.
This course provides students with a broad overview of cooking skills in certain areas of food preparation and presentation. Content/Skills include Food safety and terminology (including French terms), the preparation of fruit and vegetables, hot finger foods, sauces and soups, meat and egg and cheese dishes and a comprehensive baking unit.
A foundation course that begins the development of the above cookery skills required to begin a student's vocational journey towards a career in the Hospitality industry.
Subject Overview
Term 1
U.S. 15892 v5 Demonstrate knowledge of terminology used for food and recipes in commercial cookery
Term 2
U.S. 19770 v4 Prepare and present egg and cheese dishes in the hospitality industry
U.S. 15921 v5 Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
Term 3
U.S. 15920 v5 Prepare and present sauce and soup in the hospitality industry
U.S. 15900 v5 Prepare and present meat in the hospitality industry
Term 4
U.S. 15919 v5 Prepare and present hot finger food in the hospitality industry
Recommended Prior Learning
It is advisable that Year 10 Foods was undertaken previously.
Approximate Costs and Equipment/Stationery
Cost $200 for take home food prepared in class
Pathway
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Demonstrate knowledge of terminology used for food and recipes in commercial cookery
Assessments:
Term: 2021-04-09, Week: 2021-04-09
NZQA Info
Prepare, cook, and present meat in the hospitality industry
Assessments:
Term: 2021-04-09, Week: 2021-04-09
NZQA Info
Prepare and present hot finger food in the hospitality industry
Assessments:
Term: 2021-04-09, Week: 2021-04-09
NZQA Info
Prepare and present sauce and soup in the hospitality industry
Assessments:
Term: 2021-04-09, Week: 2021-04-09
NZQA Info
Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
Assessments:
Term: 2021-04-09, Week: 2021-04-09
NZQA Info
Prepare and present egg and cheese dishes in the hospitality industry
Assessments:
Term: 2021-04-09, Week: 2021-04-09