11 TAIORANGA KAI / FOOD
Subject Description
This course will cover five areas within the hospitality/commercial food industry.
Terminology
Meat preparation
Fruit and Vegetable preparation
Service of Non-Alcoholic beverages
Presentation of finger foods
This course is intended to give a sound platform for those students who want a good overall knowledge in Hospitality and Commercial cooking, and who may be continuing on to level 2 and level 3 in food and Nutrition.
This course offers 17 internal Food and Nutrition credits.
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
Total Credits Available: 16 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 12 credits.
External
NZQA Info
NZQA Info
NZQA Info
Pathway Tags
Cook, Agricultural/Horticultural Scientist, Agricultural/Horticultural Consultant, Retail Manager, Beekeeper, Insurance Loss Adjuster, Meat/Seafood Process Worker, Microbiologist, Baker, Cafe Worker, Chemical Engineer, Biochemist, Biotechnologist, Brewer, Butcher, Dairy Processing Operator, Buyer, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand,