Level 1 Food and Hospitality
Teacher in Charge: Mr Q. Gately
Students investigate basic cookery techniques and issues relating to food to enable them to plan, prepare and present food that is appropriate for a range of people and situations. Food and personal safety and hygiene are developed as part of the kitchen basic routines.
Table service skills are introduced, which may combine with other skills to create a training restaurant. Students are encouraged to participate in catering events within the school environment.
A selection of standards will be offered from the following to a maximum of 22 credits.
Introduction to basic kitchen routines and equipment.
Food safety and personal hygiene requirements
Demonstrating the use, care, storage and carrying of knives
Preparing and presenting different fruits and vegetables and creating a food product
Preparing and presenting a variety of meats using different cookery methods
Introduction to food and beverage service
The role of a waiter
Planning a menu
Creating a meal in the training restaurant
Trialing and testing dishes for the menu for the dinner event
Serving hot and cold non-alcoholic beverages
Preparing and presenting a variety of egg and cheese dishes
Preparing and presenting a variety of soups and sauces
Understanding the principles of baking
Preparing and presenting cakes, pastry products and a sponge
Preparing and presenting a variety of hot finger food
Preparation and service of express lunches
Recommended Prior Learning
There is no prior learning required for this course. An interest in the preparation and presentation of food would be an advantage.
Assessment InformationThis is a unit standards based course and the assessments are internal.
Each standard has both written and practical assessments to achieve to gain the credits available.
Students attempting this course will be expected to meet the course completion requirements and the NCEA procedures.
Total Credits Available: 22 credits.
Internally Assessed Credits: 22 credits.