Level 2 Food and Hospitality

12FHP
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. 



Pathway

Level 3 Food and Hospitality

Contributions and Equipment

$140.00 to cover food costs


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 167 v8 Practise food safety methods in a food business under supervision
2
I
4
U.S. 13272 v5 Cook food items by baking
2
I
2
U.S. 13275 v5 Cook food items by steaming
2
I
2
U.S. 13276 v5 Cook food items by grilling
2
I
2
U.S. 13280 v6 Prepare fruit and vegetable cuts in a commercial kitchen
2
I
2
U.S. 13281 v6 Prepare and present basic sandwiches for service
2
I
2
U.S. 13283 v5 Prepare and present salads for service
2
I
2
U.S. 13285 v5 Handle and maintain knives in a commercial kitchen
2
I
2
Total Credits

Total Credits Available: 18 credits.
Internally Assessed Credits: 18 credits.

Disclaimer

Courses are based on student choice, so some courses may not run.