Level 1 Practical Food and Nutrition
11FOOD Course DescriptionTeacher 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.
Course Overview
Term 1
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.
Term 2
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.
Term 3
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.
Term 4
There may be a small opportunity of tidying up/finishing off incomplete units here.
You may also link to externally provided food service courses at Weltec and/or through courses provided by STAR eg; Barista
Contributions and Equipment/StationeryApproximately $120.00.
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.
Credit Information
| Assessment | Level |
Internal or External |
Credits |
L1 Literacy Credits | UE Literacy Credits | Numeracy Credits |
|---|---|---|---|---|---|---|
| U.S. 15892 v5 Demonstrate knowledge of terminology used for food and recipes in commercial cookery | 1 |
I |
5 |
|||
| U.S. 15900 v5 Prepare and present meat in the hospitality industry | 1 |
I |
4 |
|||
| U.S. 15919 v5 Prepare and present hot finger food in the hospitality industry | 1 |
I |
2 |
|||
| U.S. 15921 v5 Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry | 1 |
I |
3 |
|||
| U.S. 19770 v4 Prepare and present egg and cheese dishes in the hospitality industry | 1 |
I |
3 |
|||
| U.S. 21057 v4 Prepare, construct, and garnish mocktails for the hospitality industry | 1 |
I |
2 |
|||
| U.S. 21059 v4 Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry | 1 |
I |
2 |
|||
Total Credits |
||||||
Total Credits Available: 21 credits.
Internally Assessed Credits: 21 credits.