Year 13 Hospitality
Teacher in Charge: H. Lamason
- Food preparation and presentation skills
- Planning and preparation of food for customers
- Knowledge of culinary terminology
- Learning the process of preserving seasonal produce
This is NOT a University approved subject
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 1B8 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 12 Hospitality and Unit Standard 167 is essential. It is not advisable to take Hospitality as well as Food and Nutrition at this level.
Total Credits Available: 23 credits.
Internally Assessed Credits: 23 credits.