12HOS
Year 12 Hospitality
This course requires 1 option.
Login to Select as one of my optionsCourse Description
Content: 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.
Skills:
• 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.
Teacher in Charge
Pathway
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
$100 take home component – Optional
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.
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.,
Credit Information
| Assessment | Description | Level |
Internal or External |
Credits |
L1 Literacy Credits |
UE Literacy Credits |
Numeracy Credits |
|---|---|---|---|---|---|---|---|
| U.S. 22234 v5 | Compare characteristics of international dishes and prepare and present international dishes | 2 |
I |
4 |
|||
| U.S. 13285 v5 | Handle and maintain knives in a commercial kitchen | 2 |
I |
2 |
|||
| U.S. 13280 v5 | Prepare fruit and vegetable cuts | 2 |
I |
2 |
|||
| U.S. 13283 v5 | Prepare and present salads for service | 2 |
I |
2 |
|||
| U.S. 13272 v5 | Cook food items by baking | 2 |
I |
2 |
|||
| U.S. 13274 v5 | Cook food items by poaching | 2 |
I |
2 |
|||
| U.S. 13281 v6 | Prepare and present basic sandwiches for service | 2 |
I |
2 |
|||
| U.S. 13334 v6 | Prepare and cook jams | 2 |
I |
2 |
|||
Total Credits |
|||||||