Teacher in Charge: Ms S. Ford.Recommended Prior Learning
In order to complete this course you do need to have cookery skills as this is what you are assessed on. You also need to have a passion for cookery and be prepared to follow industry requirements such as the wearing of chef's jackets during practicals.
This industry based course builds upon prior knowledge and skills gained in Level 1 Food and Nutrition. This course is aimed at those wanting to work in industry or exploring what it might be like to work in industry.
The course covers food safety and basic cookery skills – knives, grilling, salads, frying, roasting, fruit and vegetables, sandwiches.
This course differs from Food and Nutrition 201 as the standards offered in Hospitality are unit standards. The course does not involve product development or processing. Students are assessed on the practical dishes they make.
Chef, Baker, Butcher, Dietitian, Cook, Retail Manager, Bartender, Hotel/Motel Manager, Cafe Worker, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand, Retail Sales Assistant, Hotel Porter, Maitre d’Hotel, Service Station Attendant