Course Description

Teacher in Charge: Miss J. Coleman

Recommended Prior Learning

Open Entry

Students gain an introduction into the Hospitality industry allowing them to develop the necessary skills for part time employment.

Topics covered include: culinary products and terms, food safety methods and nutrition in a commercial hospitality environment. There will be a 2-hour practical lesson every week that relates to the material being learnt. However the assessments are theory based. 

Students doing the Level 3 Chef course may also have the opportunity to include Unit Standards with practical assessments such as Unit Standard 30916 Prepare and present basic canapes or 13325 Prepare and bake cakes.

This course is open for all students, including those who did not take Level 1 or Level 2 Hospitality or Junior Chef.

Assessment Note

Please note that students will chose either US 167 and/or US 168.

This course is individually studied and students can join throughout the year or at the semester change.

Future Possibilities
Students who complete this course may choose to look for employment opportunities within the hospitality industry or further their education through tertiary providers such as ARA, for training in barista skills, baking etc.

Learning Areas:

Food and Textiles