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Entry Requirements: 8 credits in FNG2 or 12 credits in FDH2 and HOF/TIC approval. |
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Level: NCEA 3 |
Type: Subject Choice |
Duration: Full Year |
Invitation Only: No |
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Assessment: Unit Standard |
Credits: up to 29 |
Endorsement: No |
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To provide an opportunity for students to extend their knowledge and expertise in commercial catering in a simulated environment. Students will be encouraged to operate from a commercial perspective. Students will have the opportunity to complete an industry standard course on Food Hygiene plus units on eggs, pasta, baking and preserving. The emphasis in assessment is on individual practical skills.
| Title | Description | Level | Credits | Assessment | U.E. Reading | U.E. Writing |
|---|---|---|---|---|---|---|
| 168 | Demonstrate knowledge of food contamination hazards, and control methods used in a food business | 3 | 4 | Internal | No | No |
| 13314 | Prepare and cook egg dishes in a commercial kitchen | 3 | 4 | Internal | No | No |
| 13316 | Prepare and cook basic pasta dishes in a commercial kitchen | 3 | 3 | Internal | No | No |
| 13331 | Prepare and cook pickles, chutneys and preserves in a commercial kitchen | 3 | 4 | Internal | No | No |
| 13325 | Prepare and bake basic cakes, sponges, and scones in a commercial kitchen | 3 | 4 | Internal | No | No |
| 18497 | Demonstrate knowledge of culinary products and terms | 3 | 8 | Internal | No | No |
| 13282 | Prepare, assemble, and present complex sandwiches for service in a commercial kitchen | 3 | 2 | Internal | No | No |
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Last Reviewed: June 18, 2024
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