This course requires 2 options.
HOSPITALITY 13F - Full Year
Teacher in Charge: Miss J. Coleman
Students who complete this course will be able to plan and prepare safe nutritious food for the Hospitality industry. It is a practical based course with assessments that are both practical and/or written. Extra credits may be offered at the discretion of the teacher.
Topics covered can include
- Food safety in the home and in industry.
- Preparation of meat, fruit and vegetables dishes, and finger foods
- Knife skills and knife safety
- Cookery terminology
Recommended Prior Learning
Total Credits Available: 16 credits.
Internally Assessed Credits: 16 credits.