Mt Albert Grammar School
11 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 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 19 credits at Level 1. 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
There is a selection process for this course. Students will be asked to attend a meeting at lunchtime in Term 3 where the course requirements are explained. They will then fill in a short application form where they describe what they hope to achieve by studying Food and Hospitality.
Students also need to have a record of safe behavior in school, demonstrating that they are able to work in an environment where there are safety risks in terms of use of sharp knives, gas etc.
We do welcome all students to apply and final entry will be at the discretion of HOD Food and Hospitality and Deans
HoD approval
Please note that resourcing constraints may limit the number of classes on offer. In this instance, other relevant criteria will be used for selection such as a ballot.
Contributions and Equipment/Stationery
*11FH4* - Supplementary costs: Approx $140 (+ folder/refill)
Pathway
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Demonstrate knowledge of terminology used for food and recipes in commercial cookery
NZQA Info
Prepare and present fruit and vegetables in the hospitality industry
Assessments:
Term: 1, Week: 10
NZQA Info
Prepare and present hot finger food in the hospitality industry
Assessments:
Term: 3, Week: 7
NZQA Info
Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
Assessments:
Term: 3, Week: 2
NZQA Info
Prepare and present egg and cheese dishes in the hospitality industry
Assessments:
Term: 2, Week: 4
NZQA Info
Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry
Assessments:
Term: 1, Week: 6
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,
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