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 2023 Yr 10 Food Technology classes

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 terminology, safe use and care of knives.
Total credits available this term: 8

Term 2
During this term we will focus on the preparation, cooking and presentation of a range of fruit and vegetable dishes.
Assessment opportunities include your ability to prepare recipes where you will be boiling and baking. You will also learn to make mocktails
Total credits availlable this term: 8

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 (balanc or Term 2)

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 further credits if time allows eg - Cakes, sponges and scones 2 credits.

Learning Areas:

Technology

Detailed Course Outline

Assessment Information

All internally assessed
Practical and theory assessment