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Hospitality and Culinary

Assessment Outline. Click here for course Year Plan.

 Term Code Unit Standard Title Credits Internal FAO
 1 167 Practice food safety method in food business  4 I No
 1&2 13285 Handle and maintain knives in a commercial kitchen 2 I No
 2 17285 Demonstrate knowledge of espresso coffee 4 I No
 3&4 13280 Prepare fruits and vegetable cuts 2 I No
 3&4 13283 Prepare and present salads for service 2 I No
 3&4 13281 Prepare and present basic sandwiches 2 I No          


What should I have already achieved?

Open entry

What will I learn?

This course provides an introduction to working in a commercial kitchen and hospitality environment. You have to complete a series of unit standards, which include both theory and practical work. The units cover areas such as hygiene, safety, food service, cookery methods and practical food preparation.

How will this course be assessed?

This course offers 16 level 2 credits. To successfully complete the course you must pass all standards.

Will there be any FAO?  (Further Assessment Opportunities)

Due to the nature of the course, it is not feasible to conduct further assessment opportunities. However, you do have an opportunity to re-sit theory.

Are there any Pre-requisites for year 13 ?

Completed 167 successfully or with the approval of the TIC

What are the course costs?$120 ( This will cover consumable only).
Students are required to have flat, black, closed leather shoes and chef trousers for assessment and catering purpose.

Subpages (2): Year Plan Year Plan