HOSPITALITY 13F - Full Year

HOS13F
Course Description

Teacher in Charge: Miss J. Coleman

Recommended Prior Learning

Open Entry



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





Learning Areas:

Food and Textiles



Pathway

HOSPITALITY - Cafe Culture 22S - Semester, HOSPITALITY - JUNIOR CHEF 22S - Semester