Mangere College

3 Catering

Course Description

Teacher in Charge: Ms N. Singh, Mrs A. Franso.

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. Demonstrate knowledge of food contamination hazards and control methods used in a food establishment. Also, prepare and cook pasta dishes in a commercial kitchen, and prepare and cook egg dishes in a commercial kitchen. Perform food costing calculations in a commercial hospitality environment.

Course Overview

Term 1
The primary focus is to expand your culinary skills and enhance your knowledge of food safety.
Assessments include U.S. 168, 4 credits. U.S. 167 Level 2
The Total Credits 8

Term 2
We will further develop your practical skills, to prepare and cook egg and pasta dishes in a commercial kitchen
Assessments include U.S. 13316 3 Credits, and U.S. 13316 MIT partnership programme.
The total Credits are 7

Term 3
We will continue developing your practical skills and perform food costing calculations in a commercial hospitality environment.
Assessment will include U.S. 24525
The total credits are 4

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.

Paper	Description	Type	Weighting
Paper		Internal	%