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 168 v7 - Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment

Internal Assessment, worth 4 credits

Unit Standard 13343 v7 - Demonstrate knowledge of nutrition in commercial catering

Internal Assessment, worth 5 credits

Unit Standard 18497 v9 - Demonstrate knowledge of culinary products, terms, and food preparation methods

Internal Assessment, worth 8 credits

Total credits available for this course: 17 NCEA Level 3 credits

This course is not endorsable