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?

$130 ( 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