11HOSM

Year 11 Hospitality - Masterchef

Course Description

In 11 Masterchef students use applied academic skills to demonstrate knowledge about ingredients to form well balanced meals that consider food safety, seasonality and sustainably sourced ingredients. The students will critically analyse creative ideas to develop skills in planning, organising and time management in order to present safe and original dishes.

Students may choose a maximum of two food based courses (from Food and Nutrition and Hospitality).

Learning Opportunities

In this course you will need to:

Develop these skills:Explore this content:
  • Creativity- use knowledge of cookery techniques and ingredients to design meals.
  • Demonstrate food safety knowledge and practices.

  • Critical thinking- Analyse and apply knowledge to group tasks and meal planning to fit a set criteria.
  • Inquire into a cookery technique of their choice.

  • Applied academic skills- Read and interpret information, write and change recipes, negotiate pros and cons to problem solve and meet success criteria.
  • Explore meal development.

  • Resource management- manage time, ingredients,  class wide. collaboration, planning tools, internet research to organise projects. 
  • Apply seasonality philosophy.

  • Discover local NZ food producers and their impact on local hospitality industry.

Other Information:

2 practical lessons per timetable cycle.

Resources Required

Fully covered shoes

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

Total Credits Available: 5
Internal Assessed Credits: 5
External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 15901 v6
NZQA Info

Prepare and present fruit and vegetables in the hospitality industry


Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 21059 v5
NZQA Info

Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry


Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 5
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0