13HOS
Year 13 Hospitality
This course requires 1 option.
Login to Select as one of my optionsCourse Description
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.
Teacher in Charge
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
$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.
Students who elect to do Culinary Competitions will incur extra costs.
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.
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. 17288 v7 | Prepare and present espresso beverages for service | 3 |
I |
5 |
|||
| U.S. 17284 v6 | Demonstrate knowledge of coffee origin and production | 3 |
I |
3 |
|||
| U.S. 13316 v5 | Prepare and cook basic pasta dishes in a commercial kitchen | 3 |
I |
3 |
|||
| U.S. 18497 v7 | Demonstrate knowledge of culinary products, terms, and food preparation methods | 3 |
I |
8 |
|||
| U.S. 13331 v5 | Prepare and cook pickles, chutneys, and preserves in a commercial kitchen | 3 |
I |
4 |
|||
Total Credits |
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