This is an option subject.

Course Length: Full Year

Teacher in Charge: Rhonda Woodhall-Martin (WMN)

In this course, students will cover topics relevant to food preparation and service of food in the hospitality industry. This is a practically-based course, with a small theory component. Students will work either in groups or on their own. They will cover personal hygiene and safe food practices, as well as gaining skills in the preparation of fruit and vegetables, cakes, scones and sponges, eggs and cheese, soups and sauces, and finger foods.

ACADEMIC COURSE OUTLINE

The following standards will be offered throughout this course:

Unit Standard 15892 v6 - Demonstrate knowledge of terminology used for food and recipes in commercial cookery

Internal Assessment, worth 5 credits

Unit Standard 15901 v6 - Prepare and present fruit and vegetables in the hospitality industry

Internal Assessment, worth 3 credits

Unit Standard 15919 v6 - Prepare and present hot finger food in the hospitality industry

Internal Assessment, worth 2 credits

Unit Standard 15920 v6 - Prepare and present sauce and soup in the hospitality industry

Internal Assessment, worth 2 credits

Unit Standard 15921 v6 - Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry

Internal Assessment, worth 3 credits

Unit Standard 19770 v5 - Prepare and present egg and cheese dishes in the hospitality industry

Internal Assessment, worth 3 credits

Unit Standard 21057 v5 - Prepare, construct and garnish mocktails for the hospitality industry

Internal Assessment, worth 2 credits

Unit Standard 21059 v5 - Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry

Internal Assessment, worth 2 credits

Total credits available for this course: 22 NCEA Level 1 credits

This course is not endorsable