Teacher in Charge: Mr N. SandesRecommended Prior Learning
Year 9 or 10 Foods helpful but not compulsory
Hospitality: Food Studies
This course utilises Cookery Level 2 Unit Standards and one Level 1 Technology Achievement Standard. It will offer you the opportunity to experience and participate in a wide range of activities in a variety of contexts with a strong focus on strengthening food preparation skills, with students usually cooking 3 times per week in the commercial kitchen.
This course will equip you with the necessary skills to maintain your own personal wellbeing both now and in the future; as well as prepare you for future vocational opportunities.
The Year 11 Hospitality Food Studies programme is assessed against five cookery Unit Standards totalling 14 credits. The course also contains 4 Achievement Standard credits. When you gain credits from a Unit Standard the credits contribute to your NCEA.
Unit Standards have only one level of competency – standards are either competent or not yet competent. Achievement Standards can attain; Achieved, Merit, Excellence and Not Achieved.
Work throughout the year will be internally assessed through tests and practical tasks. There is no external assessment for this course.
Food Safety (167 Unit Standard)
An introduction to the importance of preparing and storing food safely, both at home and in industry. It examines the causes, effects and possible sources of food spoilage, food poisoning and food contamination and how these can be prevented. Through practical activities you will demonstrate your understanding of safe food handling practices and apply a food safety programme (HACCP).
Implement basic procedures to process a product (1.60 Achievement Standard)
This will focus on the production and processing of a food product which will also utilise the cookery skills you have learnt during Term 1
You will prepare and make a range of hot and cold sandwiches. This will include cooked and uncooked fillings and a range of different bread types.
You will be introduced to knife handling and maintenance skills and throughout the year will develop these skills by preparing a variety of dishes with an emphasis on contemporary flavours and presentation.
During this unit, you will gain a basic understanding of how to prepare suitable foods for grilling. This will be tested through the grilling of meat and vegetables.
Salads are not just a summer treat. They can be made into individual-sized servings or prepared and served as part of a buffet. During this unit, you will prepare and serve sensational salads with dressings to complement and enhance the overall flavour and presentation.
You will produce a range of sweet and savoury baked items suitable for catering. This will include various dough, pastry and batter items, inclusive of fillings and finishings.
Course materials contribution $79
Workbook contribution $40