Riccarton High School Riccarton High School

Level 1 Hospitality

Subject Description

Teacher in Charge: Mrs A. Schwass.

Recommended Prior Learning

It is advisable that Year 10 Foods was undertaken previously.

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

Learning Areas:

Food and Fabric, Hangarau - Technology


Level 2 Food and Nutrition, Level 2 Hospitality

Career Pathways

Butcher, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand, Chef, Science Technician, Cook, Dietitian, Maitre d’Hotel, Meat/Seafood Process Worker, Food and Beverage Factory Worker, Food Technologist, Microbiologist, Baker, Cafe Worker, Health Promoter

Approximate Costs and Equipment/Stationery

Cost $200 for take home food prepared in class