Food For Flatters - Level 3 (Semester 1)

FFFA
Course Description

Teacher in Charge: Mrs N. 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 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.



Course Overview

Term 1
Practice food safety methods in the kitchen and classroom, and gain a national certificate in food safety and hygiene.
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.

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.

Contributions and Equipment/Stationery

$120


Prerequisites

Open Entry


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 167 v8 Practise food safety methods in a food business under supervision
2
I
4
U.S. 18497 v7 Demonstrate knowledge of culinary products, terms, and food preparation methods
3
I
8
Total Credits

Total Credits Available: 12 credits.
Internally Assessed Credits: 12 credits.

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., Nutritioni


Disclaimer

POLICY
It is the policy of Tauranga Boys’ College to have school-wide policies that inform parents and students of the criteria for administering all Assessments for National Qualifications.