HOSPITALITY - JUNIOR CHEF 22S - Semester

CHF22S
Course Description

Teacher in Charge: Miss J. Coleman

Recommended Prior Learning

Experience of cooking and/or nutrition, including at home is an advantage but not a prerequisite.


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





Learning Areas:

Food and Textiles



Pathway

HOSPITALITY - CATERING 32F - Full Year, HOSPITALITY - INTERMEDIATE CHEF 32F - Full Year