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Hospitality and Culinary

Level 3 COURSE OUTLINE.

Click here for course Year Plan.


 Term

Code

Unit Standard Title

 Credits

 Int / Ext

 FAO

 1&2

13316

Prepare, assemble and present complex sandwiches for service in a commercial Kitchen

 2

 I

 No

 1&2

13282

Prepare and cook pickles, chutneys and preserves in a commercial kitchen

 4

 I

 No

 2&3

 

14462

Prepare and produce basic hot and cold dessert items in a commercial kitchen.

 5

 I

 No

2&3

 13322

Prepare and cook basic pastry items in a commercial kitchen

 4

 I

 No

 3&4

 13325

Prepare and bake basic cakes, sponges and scones in a commercial kitchen

 4

 I

 No


What should I have already achieved?

Must have completed 167 or with TIC approval


What will I learn?


This course follows on from Level 2 Hospitality with emphasis on practical food preparation skills

and nutrition. Students work towards art of making coffee and catering unit standards. The work
includes hygiene, safety, food preparation to catering standards and prepare espresso beverages
for service.

How will this course be assessed?


This course offers 19 Level 3 credits. To successfully complete the course you must pass all
standards.Teaching, formative assessment and summative theory assessment will be conducted
within school environment, by teacher-in charge. The summative practical assessment will be
conducted at M.I.T under the direction of M.I.T lecturers.

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 resit theory.

A practical re-sit opportunity for a minimum of 12 students and a maximum of 18 will be made
available at a cost of $90 per student. The practical re-sit will take 6 hours. Arrangement and
payment for less than 12 students will be made on a case-by-case basis, to ensure students are
able to be assessed and successfully complete the course.

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 assessement and catering purpose. Students are also required to pay for the transportation cost to M.I.T.




Subpages (1): Year Plan