Level 2 Food and Hospitality
Course Description
Contact Person: N. Rattray.
Year 12 Food and Hospitality
In this course students will develop the knowledge and skills needed to prepare and produce a range of dishes consistent with industry standards. A major focus will be on the development of specific preparation practices and cookery techniques required to produce the standard of dishes available in industry. There is a significant amount of practical work associated with each topic.
Contributions and Equipment
$150.00 to cover food costs
Pathway
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Practise food safety methods in a food business under supervision
NZQA Info
Cook food items by baking
NZQA Info
Cook food items by grilling
NZQA Info
Prepare fruit and vegetable cuts in a commercial kitchen
NZQA Info
Prepare and assemble, and present basic sandwiches for service
NZQA Info
Prepare and assemble, and present salads for service
NZQA Info
Handle and maintain knives in a commercial kitchen
NZQA Info
Compare characteristics of international dishes and prepare and present international dishes
Disclaimer
Courses are based on student choice, so some courses may not run.