L2 Food - Semester B

2FOOB
Course Description

Teacher in Charge: Ms M. O'Leary

Level 2 Food - KC Kitchen

Why should students take this course?

This course focuses on a key life skill -practical cookery.  It also prepares students who want to enter into the Hospitality Industry.

What curriculum skills will students learn in this course? 

  • Flexibility, teamwork and communication skills.
  • Working safely in a busy environment.
  • Problem solving whilst interpreting and following instructions
  • Working independently. 
  • There is a  focus on students preparing and producing a variety of different dishes.

Special information

Cookery Schools 4 is a Level 2  course that includes  frying, roasting, preparing fruit and vegetables  as well as presenting basic sandwiches in a commercial kitchen. Cookery Schools 4 is a Certificate of Achievement that is Industry recognised. 


There is the opportunity for students to commence an Academic Pathway in Food Technology. Please discuss this with your teacher and/or HOF. Achievement Standards will be determined in negotiation with your teacher/HOF

Prerequisites?

None. Completion of Semester A would be an advantage.


If  student has not completed US167 this will be a requirement at the start of  Semester B



Pathway

L3 Food - Semester A, L3 Food - Semester B

Contributions and Equipment/Stationery

2B8 Exercise book


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 13271 v5 Cook food items by frying
2
I
2
U.S. 13278 v5 Cook food items by roasting
2
I
2
U.S. 13280 v6 Prepare fruit and vegetable cuts in a commercial kitchen
2
I
2
U.S. 13281 v6 Prepare and present basic sandwiches for service
2
I
2
Total Credits

Total Credits Available: 8 credits.
Internally Assessed Credits: 8 credits.

Pathway Tags

Cook, Holiday Park Manager, Microbiologist, Baker, Bartender, Hotel/Motel Manager, Cafe Worker, Biochemist, Biotechnologist, Deckhand, Brewer, Butcher, Dairy Processing Operator, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand, Chef, Hotel Porter, Dietitian, Maitre d’Hotel, Food Technologist, Health and Safety Adviser, Winemaker


Disclaimer

Selection of a course does not guarantee entry into the course. Courses may not run due to low numbers and timetable clashes may occur. In both of these situations, the student will be consulted about alternative courses during the Course Confirmation process.