Teacher in Charge: Debra ScraggPrerequisites
You must have achieved US 167 Food Safety and US 13285 Handle and Maintain Knives at Level 2.
Must have also have complete the Level 2 food and hospitality
OR HoD approval.
Please note that this course is offered through NZMA which is an external provider. Students will attend this course for one day per week and will be put into a Tutorial class for the remaining time they are in school where they can then catch up with work that they then miss of other subjects on that day.
Attendance at the course each week is very important.
Food is a basic requirement of life and students will be given the opportunity to deepen their knowledge, alongside a range of skills and techniques at a more advanced level. Students can aspire to skilled careers within the food industry.
This unit standard course, available to Year 13 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 total number of credits available for this course are 21 credits at Level 3. 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.
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/ManagerContributions and Equipment/Stationery
*13FH4* - Supplementary costs: Approx $200