11 Food and Hospitality 4

Course Description

Teacher in Charge: 16384281


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

OR HoD approval


To take this course you should have an enjoyment and love of cooking. Food is a basic requirement of life and 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 11 students, recognises the competence, knowledge, and skills required for cooking routine food dishes in a kitchen. Students who pass these unit standards are able to demonstrate a range of foundation preparation techniques and cookery methods, and are able to present dishes to restaurant standard.                     

The total number of credits available for this course are 15 credits at Level 1 and 4 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




12 Food and Hospitality 4

Career Pathways

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

Contributions and Equipment/Stationery

11FH4 - Supplementary costs: Approx $100 + Workbooks