Tauranga Boys’ College
This course requires 2 options.
11 Creative Cooking
Course Description
Teacher in Charge: Natasha Peddle.
Year 11 Creative Cooking is the perfect introduction to all the essentials and know-how you need to start cooking as a professional.
Creative cooking skills will provide you with hands-on experience in Hospitality, and give you a solid understanding of
what it takes to be successful in this exciting industry.
There is a practical focus on food handling along with workplace health and safety.
You will learn versatile skills to enable you to work in the industry or to move on to further training.
Prepare and present egg and cheese dishes - Nasi Goreng
Click the links below to see examples of the Hospitality related courses offered by institutes we partner with here in NZ.
https://www.toiohomai.ac.nz/study/subject/culinary-arts%2C-food-and-beverage
Day in the Life at Toi Ohomai | Culinary Arts
https://www.qrc.ac.nz/student-life/tai-tokerau/
https://www.qrc.ac.nz/student-life/queenstown/
Course Overview
Term 1
Introduction to food safety and hygiene in the kitchen.
A range of relevant topics will be covered in the beginning stages of this programme -
*Personal Hygiene
*Kitchen hygiene
*Food hygiene
*Safety in the kitchen
*Food safety
*Routines in the kitchen
*Cleaning & sanitising
*Food Poisoning & cross-contamination
Cooking terms and techniques will closely follow and be introduced in the kitchen and classroom in term 1.
Term 2
Cooking terms and techniques.
ORIGINS OF MEAT AND SHELLFISH
An exciting combination of useful and commonly used cooking terms and techniques will be learned and practiced weekly, using a wide range of interesting culinary ingredients. The final assessment for this term will involve meat, fish, and seafood.
Term 3
Compare characteristics of international dishes and prepare and present international dishes.
This exciting level 2 unit (4 credits) will expose you to lots of new flavors and authentic cultural cooking experiences.
International cuisines refer to the cooking traditions and practices of various regions and countries around the world. They are characterized by unique ingredients, cooking methods, and cultural influences, which contribute to each cuisine's distinct flavors and textures.
The characteristics of selected dishes are identified, described, and compared by using cultural influences, local ingredients, and different cooking methods.
Term 4
Digital Culinary Portfolio.
You will create and design your very own cooking portfolio. This could include weekly photos of your creative dishes, videos, recipes, and menus.
This evidence will be collated throughout the year and assessed in term 4.
Prerequisites
Open Entry - 10FTC preferred
Contributions and Equipment/Stationery
$150
Pathway
Hospitality: Chef, Baker, Bar Manager, Bartender, Front of House, Caterer, Cafe Manager, Tourism, Hotel/Motel Receptionist, Barista, Accommodation Manager, Catering Manager, Event Manager, Hotel Manager, Restaurant Manager, Chef, Waitress, Waiter, Tour Guide, Retail Manager, Receptionist, Cafe Worker, Kitchenhand, Dietitian, Nutritionist, Food Technology, Food Science, New product design, Food Engineering, Public health, Quality Assurance, Food Critic, Food Stylist, Cake Decorator, Product Promotion, Hospitality, Bar Tender, Housekeeper, Hotel/ Motel Receptionist, Food marketing, Barista., Nutritionalist
Assessment Information
| Paper | Description | Type | Weighting |
|---|---|---|---|
| Paper 11HOC1 | Food safety and hygiene | Internal | 10.00% |
| Paper 11HOC2 | Cooking terms and techniques | Internal | 20.00% |
| Paper 11HOC3 | Compare characteristics of international dishes and prepare and present international dishes | Internal | 20.00% |
| Paper 11HOC4 | Digital Culinary Portfolio | Internal | 50.00% |
Pathway Tags
Hospitality: Chef, Baker, Bar Manager, Bartender, Front of House, Caterer, Cafe Manager, Tourism, Hotel/Motel Receptionist, Barista, Accommodation Manager, Catering Manager, Event Manager, Hotel Manager, Restaurant Manager, Chef, Waitress, Waiter, Tour Guide, Retail Manager, Receptionist, Cafe Worker, Kitchenhand, Dietitian, Nutritionist, Food Technology, Food Science, New product design, Food Engineering, Public health, Quality Assurance, Food Critic, Food Stylist, Cake Decorator, Product Promotion, Hospitality, Bar Tender, Housekeeper, Hotel/ Motel Receptionist, Food marketing, Barista., Nutritionalist,
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