WHAKATAUKI:

He Kai Kei Aku Ringa

Provide the food you need from your own hands.

KAUPAPA:

• Practical cookery is the primary focus for both Year 12 and 13.

• Much of the assessment is theory based and fully online.

• Barista standards make up an important part of the the Year 12 and 13 programme; the practical assessment for which is conducted through our own espresso bar.

• An extension (with relevant standards/credits attached) is available for those who wish to challenge themselves in the live and/or static chef competition arena.

YEAR 12 PREREQUISITES:    

• None. Though class places are limited to 18 and preference will be given to those took the subject in Year 11.

YEAR 13 PREREQUISITES:    

• None. Though there only 18 places in the class there are usually a few places available for students to 'pick-up' this subject in their last year of school.

YEAR 12 COURSE CONTENT:

US167 Practice Food Safety Methods in a Food Business 4 credits

US13285 Handle and maintain knives in a commercial kitchen 2 credits

US2223 Compare characteristics of international dishes &

prepare & present international dishes 4 credits

US17825 Demonstrate knowledge of commercial espresso coffee

equipment & prepare espresso beverages under supervision   4 credits

US30895 Demonstrate knowledge of basic nutrition in commercial 4 credits

Catering

YEAR 13 COURSE CONTENT:

US 13343 Demonstrate knowledge of basic nutrition in commercial catering 5 credits 

US 17288 Prepare and present espresso beverages for service 5 credits

US17284     Demonstrate knowledge of coffee origin & production    3 credits

US 18497 Demonstrate knowledge of culinary products, terms, and 8 credits

food preparation methods

Possible Extension Standards:

US 28106 Demonstrate knowledge of preparing for a culinary arts and 

restaurant service competition. 5 credits

US 28107 Prepare, produce and present a product or service for a 

   restaurant service competition.     5 credits

NOTE:

• It is important to understand the difference between Unit Standards and Achievement Standards

• In a Unit Standard the grade possible is Achieved (and Not Achieved)

• Students need to take this into account when considering course endorsement and university entrance planning.

YEAR 12 and 13 COSTS:

• Approximately $600 annually 

FUTURE STUDIES / CAREER OPTIONS:

• Immediate work positions and chef apprenticeships are being actively being marketed to students.

• Tertiary study options such as Food Science at Otago University or Culinary Design Degrees through Otago Polytechnic

• Part or full time Barista work is always an option that can be a career or mould around other pursuits

• Cookery Apprenticeships