Course Length: Full Year

Teacher in Charge: Rhonda Woodhall-Martin (WMN)

In this course, students will gain foundational skills in food preparation, catering and develops practical skills essential to the hospitality industry.

This course includes both theory and practical assessments, and is designed to develop key employability and life skills, such as teamwork, effective communication, resilience, self-management, and critical thinking.

ACADEMIC COURSE OUTLINE

The following standards will be offered throughout this course:

Unit Standard 167 v9 - Practise food safety methods in a food business under supervision

Internal Assessment, worth 4 credits

Unit Standard 13276 v6 - Cook food items by grilling

Internal Assessment, worth 2 credits

Unit Standard 13281 v7 - Prepare and assemble, and present basic sandwiches for service

Internal Assessment, worth 2 credits

Unit Standard 13283 v6 - Prepare and assemble, and present salads for service

Internal Assessment, worth 2 credits

Unit Standard 13285 v6 - Handle and maintain knives in a commercial kitchen

Internal Assessment, worth 2 credits

Unit Standard 17285 v10 - Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision

Internal Assessment, worth 4 credits

Unit Standard 22234 v6 - Compare characteristics of international dishes and prepare and present international dishes

Internal Assessment, worth 4 credits

Total credits available for this course: 20 NCEA Level 2 credits

This course is not endorsable