Course Description:

This course is designed to offer a wide range of practical and theory competencies in the hospitality domain. Students who successfully achieve all the standards will have skills which will be transferable to entry level employment in cafes and food businesses in New Zealand and overseas. Starting with one critical Standard in Food Safety which underpins all other Standards, students will then develop and practice safe knife skills through practical experiences in fruit and vegetable preparation, and sandwich making. Further practical skills will be developed exploring poaching and frying as methods of cookery. All practical competences must be demonstrated at least twice and food may be served to the public. A barista coffee unit is also covered, where students learn about and serve pressed coffee and espresso based coffees. The standards in this course require students to be exposed to ‘commercial realism’ so there may be occasions when they will be required to prepare and serve food to the public or staff before or after school. Practical Standards cannot be achieved without this, and students must be able to commit to this requirement in order to achieve.