Level 3 Food and Hospitality
13FHP Course Description Recommended Prior LearningStudents are required to have completed 167 Food Safety Unit Standard to enter this course or by prior arrangement.
The aim of this course is to develop and extend students’ understanding of and interest in the Food and Hospitality industry. Students will have the opportunity to become familiar with the knowledge, skills and techniques required to produce a range of food and beverage consistent with industry standards, and demonstrate these skills to create a product suitable for sale. Catering events will be carried out during the year which students will be required to participate in.
Course Overview
Term 1
Refresh - Food safety and hygiene procedures
Creating and cooking preserves - relishes, chutneys, pickles, jams and preserves
Preserving methods/techniques
Food waste/sustainability
Using seasonal produce
Term 2
Demonstrating knowledge of culinary products
Terminology used in the culinary world
Writing menus/Describing food
Cookery methods
Food production using a variety of meats, seafood, cheese, bread, pasta and fruits and vegetables
Term 3
Preparing and presenting complex sandwiches
Famous sandwiches from around the world
Preparing sandwiches for sale
Creating sauces
Understanding flavours, herbs and spices
Grains, noodles and pasta
Term 4
Demonstrating knowledge of nutrition in commercial catering
Developing balanced menus
Catering and nutrition
Hospitals, Retirement Villages and Boarding establishments
Making espresso beverages
Making tea
Contributions and Equipment/Stationery
$150 to cover food costs