This unit will focus on food and coffee preparation skills. Students will learn about how to make effective choices, including how to maximise the use of resources such as materials and time. Basic knife skills, espresso coffee production, hygienic practices, planning and management will be taught. 

Students will work in groups to produce a variety of global dishes. The summative assessments for this course are project managing a healthy catered event, individually making an espresso coffee and running the café.