Tauranga Boys’ College

11 Creative Cooking

11HOC Course Description

Teacher in Charge: Natasha Peddle.

Prerequisites

Open Entry - 10FTC preferred

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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.

Learning Areas:

Technology

Assessment Information