12 Food and Hospitality 4
Course Description
Teacher in Charge: Charlotte Kutia.
To take this course you should have a love of cooking. Students will be given the opportunity to develop practical skills by cooking a range of dishes. There will be a focus on developing a skills and techniques using a variety of cooking methods and commodities. Alongside this, students will deepen their awareness of food safety, knife skills and seasonal foods. Students can aspire to skilled careers within the food industry.
This unit standard course, available to Year 12 students, recognises the competence, knowledge, and skills required for cooking food dishes in a kitchen. Students who pass these unit standards are able to demonstrate a range of intermediate preparation techniques and cookery methods, and are able to present dishes to restaurant standard.
Students must be prepared to undertake written and theoretical assessments as well as practical work.
The total number of credits available for this course are 18 credits at Level 2. There are no literacy or numeracy units available. The unit standards are internally assessed and students are required to gain 100% in order to achieve the standard. Assessment is frequent, therefore a high level of attendance, independence and self-management is required.
Prerequisites
At least 11 credits in Level 1 Food & Hospitality (11FH4) including US 21059 Demonstrate Knowledge of Knife Care, Use and Storage
Students need to have demonstrated safe behavior in Year 11 Food and Hospitality
OR HoD approval.
Contributions and Equipment/Stationery
*12FH4* - Supplementary costs: Approx $140 (+ folders/refill)
Pathway
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Practise food safety methods in a food business under supervision
NZQA Info
Cook food items by baking
NZQA Info
Prepare fruit and vegetable cuts in a commercial kitchen
NZQA Info
Prepare and assemble, and present basic sandwiches for service
NZQA Info
Prepare and assemble, and present salads for service
Assessments:
Term: 1, Week: 9
NZQA Info
Handle and maintain knives in a commercial kitchen
Assessments:
Term: 1, Week: 9
NZQA Info
Compare characteristics of international dishes and prepare and present international dishes
Pathway Tags
Cook, Beekeeper, Meat/Seafood Process Worker, Microbiologist, Baker, Cafe Worker, Biotechnologist, Brewer, Butcher, Dairy Processing Operator, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand, Chef, Event Manager, Dietitian, Maitre d’Hotel, Environmental/Public Health Officer, Food and Beverage Factory Worker, Food Technologist, Health Promoter, Winemaker, Production Manager, Orchard Farmer/Manager,