Mangere College

3 Catering

Course Description

Teacher in Charge: Mrs V. Maskell.

Recommended Prior Learning

Students should have taken 2 CAT and achieved US 167 - Food Safety. HoD approval

This course is career-related. Students will have the opportunity to improve their skill base and knowledge regarding the preparation and presentation of more complex dishes. This course ‘is a must take’ if you want to work in the catering or hospitality industry. Also, demonstrate knowledge of nutrition in commercial catering

Course Overview

Term 1
The main focus is to expand on your culinary skills as well as food safety.
Assessments include U.S. 168 4 credits and 13314 5 credits (to be contained in the term 2 )
The Total Credits 4

Term 2
We will be further developing your practical skills, meal planning and nutrition knowledge.
Assessments include U.S. 13314 5 Credits and U.S. 13316 3 Credits
The total Credits 8

Term 3
We will be continue developing your practical skills, meal planning and nutrition knowledge.
Assessment will include U.S. 13314 4 Credits and U.S. 27955 5 Credits
Total 9 credits

Term 4
We will finish our year by recapping what we have learnt and showcasing the practical skills developed.

Learning Areas:

Technology

Assessment Information

All assessments are internally assessed and have a written and pracitcal component.