11 Food and Hospitality 4

To take this course you should have an enjoyment and 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 skills and techniques using a variety of cooking methods.  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 11 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 preparation techniques and cookery methods, and are able to present dishes to restaurant standard. 

The timetabling for this course may involve a split whereby half of the lessons are practical in focus and carried out in the Food Room, while half of the lessons are theory based and occur in a classroom. Students must be prepared to complete written assignments as well as practical cooking. 

The total number of credits available for this course are 18 credits at Level 1 and 2 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.