Mangere College

1 Catering

Course Description

Teacher in Charge: Mrs V. Maskell.

This course is designed for students who have a passion for food and cooking and for those wanting to pursue a career in the Catering and Hospitality industry. You will learn a range of new skills which include knife handling, basic cookery methods and learning about recipe terminology. Recipes you will make include those for mocktails, finger foods, soups, cakes and fruit and vegetables. You will also cook meat, fish and chicken.

Entry requirements: Open entry, but prefer students from 2024 Yr 10 Food Technology classes

NOTE; This course is UNIT STANDARDS BASED.

There may be the opportunity to be assessed against AS 92012 - 6 credits - depending on the make up of the class, as this may clash with 1MET/BCT or 1 FAS

Course Overview

Term 1
During this term we will be covering skills that will build on what you learnt during your Yr 10 Food Technology classes.
Assessment topics include basic cookery terminology and preparing and presenting Mocktails.
Total credits available this term: 7

Term 2
During this term we will focus on the preparation, cooking and presentation of a range of fruit and vegetable dishes, including finger foods.
Assessment opportunities include your ability to prepare recipes where you will be boiling and baking and the safe use and care of knives.
Total credits available this term: 7

Term 3
During this term we will continue the work from term to and focus on the preparation and presentation of a range of recipes which include using a range of ingredients and developing new skills;
Total credits available: 8

Term 4
During this term we will focus on the completion of our course work and revisit topics that need further teaching. You will also have the opportunity to gain knowledge of the Level 2 Catering course.

Learning Areas:

Technology

Detailed Course Outline

Assessment Information

All internally assessed
Practical and theory assessment