Year 10 Pre-Hospitality

10HOS
Course Description

Teacher in Charge: Ms M. Green

Course Overview:

This course is an introduction to the skills required to work in a commercial kitchen environment. 

Students will work towards gaining five credits in this hospitality course, where they will learn about knife care, and boiling and baking. Students are expected to clean and be responsible for their working area. This is a half-semester course and both theory and practical lessons are taught. Students must wear closed shoes in the cooking room. All Theory work is done through Google classroom.

Content: Ingredient knowledge and associated cookery methods, Food preparation skills and Food safety and hygiene practices. Packaging and product development.






Course Overview

Term 1
21059: A packaging unit is taught between the two standards. This is a technology unit that covers the design process and making a product. Students will produce a food item that can be gifted to someone. Students are to come up with a theme that their product will be made for, for example, Valentines, Christmas, Birthday, etc.

Term 3
21059: A packaging unit is taught between the two standards. This is a technology unit that covers the design process and making a product. Students will produce a food item that can be gifted to someone. Students are to come up with a theme that their product will be made for, for example, Valentines, Christmas, Birthday, etc.

Pathway

Level 1 Hospitality

Resource Requirements

Covered footwear to be worn in the kitchen at all times. Long hair tied back.


Recommended Prior Learning

Entry is open.


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 15895 v5 Demonstrate knowledge of boiling and baking in the commercial catering industry
1
I
3
U.S. 21059 v4 Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry
1
I
2
Total Credits

Total Credits Available: 5 credits.
Internally Assessed Credits: 5 credits.

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