L3 Food - Semester A

3FOOA
Course Description

Teacher in Charge: Ms M. O'Leary

Level 3 Food - Advanced Hospitality - Semester A

Why should students take this course?

This course builds on the life skills taught in Level 1 and 2.  It also prepares students who want to enter into the Hospitality Industry.


What curriculum skills will students learn in this course? 

  • Planning and research around food control
  • Practical cookery skills, including safe working practices.
  • Working independently as well as in a team
  • Interpreting and following instructions
  • Developing nutritional knowledge

Prerequisites?

US167 (Food Safety) is highly recommended



Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 168 v7 Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment
3
I
4
U.S. 13282 v5 Prepare, assemble, and present complex sandwiches for service in a commercial kitchen
3
I
2
U.S. 13343 v6 Demonstrate knowledge of nutrition in commercial catering
3
I
5
Total Credits

Total Credits Available: 11 credits.
Internally Assessed Credits: 11 credits.

Pathway Tags

Baker, Butcher, Dietitian, Cook, Holiday Park Manager, Bartender, Hotel/Motel Manager, Cafe Worker, Deckhand, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand, Chef, Hotel Porter, Maitre d’Hotel, Health and Safety Adviser


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.