12 Hospitality
12HOS Subject DescriptionTeacher in Charge: Mrs S. Gee.
Recommended Prior LearningOpen to ALL Year 12 and 13 students.
Objectives
- To introduce students to the needs and demands of working in the Hospitality Industry.
- To equip students with knowledge, skills and confidence in the selection, preparation, and service of food to standards required by the Hospitality Industry.
- To develop students’ knowledge of food hygiene procedures and practices in a commercial kitchen.
Content
This is outlined in the description of the unit standards offered. It is a Hospitality Standards requirement that Unit 20666 and/or 167 must be completed and passed before completing any other Cookery Unit at Level 2. There is a combination of both theoretical and practical work. This course is mostly practical cookery based.
Subject Overview
Term 1
Course Introduction.
Introduction to ServiceIQ and Unit Standards (US) course information.
Basic Food Safety and Hygiene.
US20666: Demonstrate basic knowledge of contamination hazards and control methods used in a food business (L2 C2).
US167: Practise food safety methods in a food business under supervision (L2 C4).
This is a compulsory Level 2 Unit Standard.
Term 2
US13285: Handle and maintain knives in a commercial kitchen.
US13283: Prepare and assemble, and present salads for service.
US13280: Prepare fruit and vegetable cuts in a commercial kitchen.
Term 3
US13279: Cook food items by microwaving.
US13276: Cook food items by grilling.
US13278: Cook food items by roasting (Extra for experts).
Term 4
US13281: Prepare and assemble, and present basic sandwiches for service (Extra for experts).
Assessment Policy & Procedures Pathway Subject and Associated Costs
Course Costs: $80.00 Consumable food fee.
Associated Costs: Nil.