12 Food and Hospitality 4

12FH4
Course Description

Teacher in Charge: Mrs M. Carroll

Students will:
• Continue the introduction from Level 1 Food and Hospitality or Level 1 Food and Catering, building on practical skills and knowledge
• Gaining catering experience and providing meals for others will form part of their learning

This course is a suitable pathway into the Hospitality Industry


Pathway

13 Food and Hospitality 4

Contributions and Equipment/Stationery

12FH4 - Supplementary costs: Approx $100 + workbooks


Prerequisites

At least 11 credits in Level 1 Food & Hospitality (11FH4) or 11 credits in Level 1 Food & Catering (11FC4)

OR HoD approval



Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 17285 v9 Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision
Assessments:
Term: 4, Week: 4
2
I
4
U.S. 13285 v5 Handle and maintain knives in a commercial kitchen
Assessments:
Term: 4, Week: 4
2
I
2
U.S. 13283 v5 Prepare and present salads for service
Assessments:
Term: 4, Week: 4
2
I
2
U.S. 13281 v6 Prepare and present basic sandwiches for service
Assessments:
Term: 4, Week: 4
2
I
2
U.S. 13280 v6 Prepare fruit and vegetable cuts in a commercial kitchen
Assessments:
Term: 4, Week: 4
2
I
2
U.S. 13278 v5 Cook food items by roasting
Assessments:
Term: 4, Week: 4
2
I
2
U.S. 13276 v5 Cook food items by grilling
Assessments:
Term: 4, Week: 4
2
I
2
U.S. 13271 v5 Cook food items by frying
Assessments:
Term: 4, Week: 4
2
I
2
U.S. 167 v8 Practise food safety methods in a food business under supervision
Assessments:
Term: 4, Week: 4
2
I
4
Total Credits

Total Credits Available: 22 credits.
Internally Assessed Credits: 22 credits.