Mangere College

2 Catering

Course Description

Teacher in Charge: Mrs A. Franso.

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.

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

Learning Areas:

Technology

Assessment Information

All assessments are assessed internally.
All assessments have written and practical components.

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.