He Kai Kei Aku Ringa: provide the food you need from your own hands.

KAUPAPA:

• This course is mainly practical as hands-on cookery is the focus. 

• We will be physically cooking on the majority of days. 

• All of the theory work and assessment is completed online.  

• There is an emphasis on being able to safely handle and productively use a chef knife. 

• Effective teamwork is essential, as you will be cooking with two classmates. 

PREREQUISITES:    

• Aptitude, ability and interest demonstrated over the Year 9 and 10 option classes will be judged.

• Class places are limited to 18 students.

• This is a practical subject: you need to happy getting stuck into the task of cooking; and cleaning up!

COURSE CONTENT:

8 Unit Standards representing a total of 17 Level 1 credits: 

Unit standards are different to Achievement Standards. They are designed for attaining industry skills. Only an Achieved (and Not Achieved) grade is possible. Students need to take this into account when they consider gaining endorsements.

The Level 1 programme is divided into the following units of work:

• Prepare and cook a cake, a sponge and a batch of scones

• Prepare and present sauce and soup

• Prepare and present hot finger food

• Demonstrate knowledge of knife care, use, storage and carrying 

• Prepare and present meat in the hospitality industry      

• Prepare and present egg and cheese dishes      

• Prepare and present fruit and vegetables

• Identify career pathways in the hospitality industry        

COSTS:

Approximately $600 annually (depending on actual ingredient cost)

FUTURE STUDIES / CAREER OPTIONS:

• Cookery Polytechnic Study

• Chef Apprenticeships

• Barista

• Part time kitchen-handing

• Culinary Design Degree (Otago Polytechnic) 

• Food Science

• Restaurant/Cafe entrepeneurship

PATHWAYS @ JMC:

• Year 7 Food

• Year 8 Food

• Year 9 Food

• Year 10 Food

• Year 11 Food

• Year 12 Food

• Year 13 Food