Level 1 Hospitality
1TEH Subject DescriptionTeacher 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/StationeryCost $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.