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