2 Catering
Course Description
Teacher in Charge: Mrs A. Franso.
Food safety and hygiene are an important part of this course and are covered in depth. Students will continue to develop and improve their practical food cookery skills by producing recipes using a range of food preparation techniques. Topics include using different methods of cookery and a range of different ingredients including fruit and vegetables, meat, bread, and dairy products.
Course Overview
Term 1
The main area of study for this term is Food Safety. Assessment is by US 167 4 credits
We will be preparing and presenting a range of hot and cold sandwiches. Assessment is by US 13281 Credits 2
Total Credits 6
Term 2
The main area of study this term is nutrition, in terms of meal planning and the nutritional value of food. Assessment is by US 30895 Credits 4.
We will preparing a range of fruit and vegetable recipes, assessment will be by US 13280 Credits 2.
Total Credits 6
Term 3
This term our focus will be on cooking a range of ingredients using a range of cookery methods such as boiling, poaching and grilling.
Assessment will be by US 13273 - 2 Credits, US 13274 - 2 Credits, and US 13276 - 2 Credits
Total credits 6
Term 4
Our focus this term is using the microwave to cook prepared ingredients. Assessment will be by US 12379 Credits 2.
Total Credits 2
Recommended Prior Learning
Students should have taken L1 CAT or Yr 10 Food Tech the previous year. It is strongly recommended that students taking Catering should also take Hospitality.
Contributions and Equipment/Stationery
Refill and clear file
Pathway
By taking this course students gain the opportunity to further improve their practical catering skills. This will increase opportunities for part time work (while still at school) in the Food and Beverage industries and also increase your skill base and be an advantage when applying for tertiary study.
Assessment Information
All assessments are assessed internally.All assessments have written and practical components.
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Practise food safety methods in a food business under supervision
NZQA Info
Cook food items by boiling
NZQA Info
Cook food items by poaching
NZQA Info
Cook food items by grilling
NZQA Info
Cook food items by microwaving
NZQA Info
Prepare fruit and vegetable cuts in a commercial kitchen
NZQA Info
Prepare and assemble, and present basic sandwiches for service
NZQA Info
Demonstrate knowledge of basic nutrition in commercial catering
Pathway Possibilities
Cafe/Restaurant Manager, Kitchenhand, catering equipment Assistance, catering company operations, hospitality, recreation, food content creation, Kitchen assistant, catering assistant. Kitchen porter, corporate catering & office coordinator, catering floor supervisor, catering services expressions of interest., Kitchenhand, Chef, Dietitian, Cook, Baker, Cafe Worker, Butcher, Food and Beverage Factory Worker,