HOSPITALITY - JUNIOR CHEF 22S - Semester
Teacher in Charge: Miss J. Coleman
Students will complete a course that covers a range of Level 2 Unit Standards involving hygiene, knife skills, sandwich preparation and grilling.
The course enables students to:
• develop the skills and knowledge required of a junior chef
• develop an awareness of food hygiene and food safety in a commercial environment
• develop skills to become employable in the hospitality industry
• prepare and cook a range of foods every week to a professional standard
Recommended Prior Learning
Experience of cooking and/or nutrition, including at home is an advantage but not a prerequisite.
Total Credits Available: 10 credits.
Internally Assessed Credits: 10 credits.