FFFA

Food For Flatters 3 (S1)

Course Description

Teacher in Charge: Natasha Peddle.

NB: You must select an even number of Semester Courses.

This semester course is a combination of practical and theory classes both in the kitchen and classroom. 

The aim of this programme is to prepare food to suit your taste, your student lifestyle, health & budget. The philosophy behind the practical aspect is to equip students to prepare healthy nutritious meals and understand basic food safety practices in the kitchen. The theory aspect will focus on demonstrating knowledge of basic culinary products, terms, and food preparation methods. 

This complimentary programme will assist with the transition between school, leaving home, and higher education.

To ensure you are 'work ready' when you leave school transition to the CAFE AND BARISTA TRAINING for your semester 2 option.


Healthy nutritious meals prepared by the FFF students











Freshly baked items meals prepared by the FFF students







Course Overview

Term 1
Practice food safety and hygiene methods in the kitchen and classroom.
Three weekly themed cooking lessons which cover the most common practical skills you must know when you leave home.
Gain skill and knowledge as you explore culinary products and terms in the kitchen and classroom.
Self-directed study time. OPTION to choose the units of work provided by the teacher for this subject OR your own choice of work for other subjects (coffee and food provided)

Term 2
Three weekly themed cooking lessons which cover the most common practical skills you must know when you leave home.
Gain skill and knowledge as you explore culinary products and terms in the kitchen and classroom.
Self-directed study time. OPTION to choose the units of work provided by the teacher for this subject OR your own choice of work for other subjects (coffee and food provided)

Prerequisites

Open Entry

Contributions and Equipment/Stationery

$120

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

Total Credits Available: 13
Internal Assessed Credits: 0
External Assessed Credits: 13
Optional Credits Available: 0
Optional Internal Assessed Credits: 0
Optional External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 13343 v7
NZQA Info

Demonstrate knowledge of nutrition in commercial catering


Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 18497 v9
NZQA Info

Demonstrate knowledge of culinary products, terms, and food preparation methods


Level: 3
Internal or External: Internal
Credits: 8
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 13
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0