This course provides opportunities for students to: 

• Enhance and refine their own flair for cooking and demonstrating diverse food preparation and presentation techniques. 

• Gain a theoretical foundation in food preparation, methods of cookery and presentation, with a emphasis on multicultural foods. 

• Participate in an end of term MASTERCHEF cook-off with special guest judges. 

Topics Studied for this 100-hour course:

• Food safety and Hygiene 

• Methods of Cookery 

• Food Styling 

• Garnishes 

• Bavarian Cooking 

• International Cookery eg; Asian, European, Indigenous

This course will appear on the ROSA as Food Technology.

• Teamwork and communication skills 

• Organisation and time management skills 

• Knowledge & understanding of food preparation and cooking methods 

• Presentation & plating tips and techniques 

• Enhanced knowledge and understanding of a range of international cuisines

• Laptop 

• A4 exercise books 

• Pens  

• Highlighters 

• pencil 

• Ruler 

• Glue 

• Apron 

• Cap 

• Tea towel Dish cloth 

• Closed in leather shoes 

• Container to pack food 

• Executive Chef 

• Sous Chef 

• Cook 

• Kitchen hand 

• Hospitality worker 

• Catering 

• Food Design 

• Food Photography

• Master Chef challenges

• Restaurant experiences

• Year 9 – $130.00 plus cost of field studies as required