Hospitality and Culinary
What should I have already achieved?
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, coffee 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
Will there be any FAO? (Further Assessment Opportunities)
Due to the nature of the course FAOs will not be available. Students will be offered formative assessment to help them reach the standard required for Level 2.
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 assessment and catering purpose.