Y10 Hospitality

10HOS
Course Description

Teacher in Charge: Mrs Aitken

Hospitality(10FNT)

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


Pathway

L1 Hospitality

Disclaimer


The Standards offered are correct at time of writing

Course content may change by the start of the year