Y10 Hospitality

Course Description

Teacher in Charge: Mrs M. Aitken.


Students study two food groups. Requirements in a commercial kitchen are studied and practical cooking skills are developed. Food and kitchen safety are important.

Students have the opportunity to achieve two Level 1 Unit Standards.

Units covered :
Meat and meat alternatives – theory and practical.
Milk and milk products - theory and practical.
Hygiene and safety in the kitchen



The Standards offered are correct at time of writing

Course content may change by the start of the year