Level 1 Hospitality

1TEH
Subject Description

Teacher in Charge: Mrs A. Schwass

This course provides students with a broad overview of the cooking industry and skills in certain areas of food preparation and presentation.
Content/Skills:
·Knife skills
·Food safety and terminology
·The preparation of fruit and vegetables, hot finger foods, sauces and soups, egg and cheese dishes


Pathway

Level 2 Food and Nutrition, Level 2 Hospitality

Approximate Costs and Equipment/Stationery

Cost $180 for take home food prepared in class


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. 15919 v5 Prepare and present hot finger food in the hospitality industry
1
I
2
U.S. 15920 v5 Prepare and present sauce and soup in the hospitality industry
1
I
2
U.S. 15921 v5 Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
1
I
3
U.S. 19770 v4 Prepare and present egg and cheese dishes in the hospitality industry
1
I
3
Total Credits

Total Credits Available: 19 credits.
Internally Assessed Credits: 19 credits.