Year 12 Hospitality
Teacher in Charge: H. Lamason
This course comprises Level Two unit standards that have been designed for the Hospitality industry. The programme involves both written and practical work. The students’ practical skills and knowledge will be assessed.
Students must achieve Unit Standard 167 (Food Safety Methods in a Food Business) to attain the remaining Cookery Unit Standards,
Two practical cookery lessons per cycle give the students opportunities to develop their cookery skills.
Students will also be given the opportunity to enter local and national culinary competitions.
• Food hygiene and safety
• Food preparation and presentation skills
• Handling and maintaining knives
• Fruit and Vegetable cuts
• Cookery methods including poaching, baking and preserving
Students need to be able to handle a variety of foods, and the course is NOT suitable for students with severe food allergies or strict dietary requirements.
Contributions and Equipment
All students need: pens, pencils, ruler, eraser, glue stick, highlighters, coloured pencils, scissors.
Specific requirements for this class are:
1 2B8 exercise book
Students have the option of bringing in additional or specialised ingredients
Fully covered shoes are compulsory for all practical classes.
Recommended Prior Learning
Successful completion of Year 11 Food and Nutrition or Year 11 Hospitality is preferred.
Total Credits Available: 18 credits.
Internally Assessed Credits: 18 credits.