Level 1 Practical Food and Nutrition
Teacher in Charge: Ms F. King
This course is primarily a practical course available to Level 1 students. It is designed as an introduction to working in a kitchen environment and a prerequisite for our Level 2 Hospitality course.
The course utilises Service IQ Level 1 Unit Standards. It will offer students the opportunity to experience and take part in a wide range of activities in a variety of contexts with a strong focus on strengthening food preparation skills.
This programme is assessed against Cookery Unit Standards. Work throughout the year will be internally assessed through written tests and practical tasks. There is flexibility in the programme and Units may be changed to suit the class needs.
This is where students learn the basic routines and practices to assist them to meet the required standard of competency in practicals. The Knife care unit provides a chance to practice these skills needed in the preparation and presentation of a range of fruit and vegetables units. All units have preset criteria to meet. The Mocktails unit involves preparing,constructing and serving a range of four non alcoholic drinks for the hospitality industry. All practicals are solo and must meet time sensitive requirements/ pressures.
Here the Baking skills and abilities are tested in preparing,and cooking a cake,a sponge and a batch of scones, all successfully to meet preset criteria. The same applies to the Hot Finger Food where 3 different products are prepared and presented. The Terminology unit is written only and covers a wide range of hospitality/foods terms. This may be done earlier or later, depending on progress.
Here a range of 3 methods for successfully preparing and cooking Eggs, and a Cheese dish are followed by a Meat unit. This involves 4 methods of preparing and presenting meats to preset criteria. This unit can be challenging and may be substituted depending on student needs.
There may be a small opportunity of tidying up/finishing off incomplete units here.
Contributions and Equipment/Stationery
We are grateful to families making voluntary payments to assist with course specific costs.
Recommended Prior Learning
Year 10 Foods recommended. This will help you get used to procedures and food safety practices you will need in senior courses.
Total Credits Available: 21 credits.
Internally Assessed Credits: 21 credits.