Level 2 Food and Hospitality
12FHP Course DescriptionTeacher in Charge: Mr Q. Gately.
Recommended Prior LearningTo achieve credits in the Cookery strand at Level 2 or higher there is a prerequisite in place that learners must have Unit Standard 167 - Food Safety.
A selection of standards will be offered from the following to a maximum of 22 credits.
The aim of this course is to prepare students with entry level skills for either work or study in the hospitality area. Students will gain an understanding of the hospitality industry and gain a wide range of food safety, personal hygiene and practical cookery skills. An emphasis for this course in on learning a variety of cookery methods and developing food safety skills that industry requirements.
Course Overview
Term 1
Introduction to basic kitchen routines
Food Safety and personal hygiene
Food-borne illness
Cross-contamination
Working safely with food
Preparing and presenting salads, vegetables and fruit
Selecting salad ingredients, creating dressings
Fruit and vegetable cuts
Term 2
Cooking food by frying using shallow frying and deep frying methods
Preparing food for frying - meats, seafoods and vegetables
Coating food
Finished food and presenting
Creating baked good
Preparing and presenting pastry, yeast and cake products
Preparation of espresso coffee
Understanding espresso equipment
Staff sales of coffee and baking
Term 3
Creating International dishes
Regional cuisines
Italian, Moroccan and Vietnamese Cuisines
Tastes and textures
Influences on regional cuisines
Term 4
Cooking food by poaching
Poaching vegetables, eggs and seafood products
Creating sandwiches - preparing and presenting different types of sandwiches
Selecting sandwich ingredients, spreads and breads
Preparing non alcoholic beverages to customers
Pathway
Level 2 Food and Hospitality could lead to a career pathway in various position in Cookery, Food and Beverage, Tourism, Health and Nutrition.