11 Food and Hospitality 4

11FH4
Course Description

Teacher in Charge: Mrs M. Carroll

Students will:
• Learn about food safety and hygiene
• Learn about different food types and preparation and serving techniques
• Develop basic practical skills

This course is designed as an introduction to the Hospitality Industry for students who are eager to follow a pathway into the hospitality industry

The standard 21058 (Pathways in Industry) may become an optional standard at the end of the year. 



Pathway

12 Food and Hospitality 4

Contributions and Equipment/Stationery

11FH4 - Supplementary costs: Approx $100 + Workbooks


Prerequisites

At least 40 Academic Graduation Points in Year 10 English (10EN1) including an ‘Achieved’ in the 10EN1 end of year exam 

OR HoD approval


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 21059 v4 Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry
1
I
2
U.S. 21058 v5 Identify career pathways in the hospitality industry
1
I
2
U.S. 19770 v4 Prepare and present egg and cheese dishes in the hospitality industry
1
I
3
U.S. 15921 v5 Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
1
I
3
U.S. 15920 v5 Prepare and present sauce and soup in the hospitality industry
1
I
2
U.S. 15919 v5 Prepare and present hot finger food in the hospitality industry
1
I
2
U.S. 15901 v5 Prepare and present fruit and vegetables in the hospitality industry
1
I
3
U.S. 15900 v5 Prepare and present meat in the hospitality industry
1
I
4
Total Credits

Total Credits Available: 21 credits.
Internally Assessed Credits: 21 credits.