HOSPITALITY 13F - Full Year

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