Year 13 Hospitality

Course Description

Teacher in Charge: H. Lamason

Skills:

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
1 Clearfile
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.

Credit Information

Assessment	Level	Internal or External	Credits	L1 Literacy Credits	UE Literacy Credits	Numeracy Credits
U.S. 13316 v5 Prepare and cook basic pasta dishes in a commercial kitchen	3	I	3
U.S. 13331 v5 Prepare and cook pickles, chutneys, and preserves in a commercial kitchen	3	I	4
U.S. 17284 v6 Demonstrate knowledge of coffee origin and production	3	I	3
U.S. 17288 v7 Prepare and present espresso beverages for service	3	I	5
U.S. 18497 v7 Demonstrate knowledge of culinary products, terms, and food preparation methods	3	I	8
Total Credits			23	0	0	0

Total Credits Available: 23 credits.
Internally Assessed Credits: 23 credits.

Pathway Tags

Food Critic, Food Stylist, Cake Decorator, Product Promotion, Hospitality, Chef, Baker, Bar Manager, Bar Tender, Front of House, Caterer, Housekeeper, Cafe Manager, Hotel/ Motel Receptionist, Barista.