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Level: NCEA 1 |
Type: Subject Choice |
Duration: Full Year |
Invitation Only: No |
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Assessment: Unit Standard |
Credits: up to 21 |
Endorsement: No |
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| Leads To: Hospitality (NCEA 2) |
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This course serves as an introduction to the world of commercial catering. It comprises the basic skills of knife use; care and safety; selection of fresh fruit and vegetables; meat cuts; and the use of eggs and cheese. All this, combined with the learning of the specialist vocabulary of the kitchen, makes this course an attractive choice whether for a future career path or its use in daily life.
Practical work is of paramount importance in the teaching, learning and assessment of this course.
| Title | Description | Level | Credits | Assessment | U.E. Reading | U.E. Writing |
|---|---|---|---|---|---|---|
| 15892 | Demonstrate knowledge of terminology used for food and recipes in commercial cookery | 1 | 5 | Internal | No | No |
| 15895 | Demonstrate knowledge of boiling and baking in the commercial catering industry | 1 | 3 | Internal | No | No |
| 15900 | Prepare and present meat in the hospitality industry | 1 | 4 | Internal | No | No |
| 15901 | Prepare and present fruit and vegetables in the hospitality industry | 1 | 3 | Internal | No | No |
| 15921 | Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry | 1 | 3 | Internal | No | No |
| 19770 | Prepare and present egg and cheese dishes in the hospitality industry | 1 | 3 | Internal | No | No |
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Last Reviewed: June 18, 2024
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