L3 Food - Semester B

3FOOB
Course Description

Teacher in Charge: Ms M. O'Leary

Level 3 Food - Advanced Hospitality - Semester B

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 as is completing L3  Semester A



Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 18497 v7 Demonstrate knowledge of culinary products, terms, and food preparation methods
3
I
8
Total Credits

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

Pathway Tags

Cook, Holiday Park Manager, Baker, Bartender, Hotel/Motel Manager, Cafe Worker, Deckhand, Butcher, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand, Chef, Hotel Porter, Dietitian, 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.