Level 3 Hospitality

3HOS
Course Description

Teacher in Charge:

In Level 3 Hospitality students will develop interpersonal relationships in order to implement research and time management skills to negotiate and plan a wide variety of dishes that demonstrate practical cookery techniques. Students will develop knowledge of culinary terms and cookery methods across a wide range of ingredients.

Learning Opportunities

In this course you will need to:

Develop these skills:Explore this content:
  • Personal qualities- negotiate with classmates and teachers to plan and execute challenging dishes. Working together to cater for a wide range of dietary needs.
  • Cookery methods and techniques over a wide variety of ingredients. 

  • Resource management- organise time, ingredients, budget, seasonality and information to complete all practical assessment opportunities.
  • Food safety practices and knowledge.
  • Information use and management- discern and research information from appropriate websites/blogs/videos/books to deepen culinary terminology and ingredient knowledge.
  • Culinary terminology and application over a wider range of ingredients.

  • Technology use- manage devices to successfully display and present information researched. Use correct cookery equipment to maximise cookery techniques. 
  • Catering to diverse dietary needs.


Year Levels/Departments:

Foods and Hospitality, Seniors



Resources Required

Pen, scissors, glue.
Fully covered shoes