Faculty Information

Year 12

• Food hygiene and safety
• Food safety methods in a food business
• Prepare and present salads
• Handle and maintain knives
• Prepare and cook food by grilling, frying, roasting and poaching
• Prepare and present basic sandwiches in a commercial kitchen
• Prepare and present fruit and vegetables dishes

Year 13

• Prepare and present fruit and vegetables in a commercial kitchen
  Prepare and present basic sandwiches for service
• Cook food by frying, baking and roasting in a commercial kitchen
• Prepare, plan and serve food for a special occasion
• Demonstrate creativity in meal preparation and presentation
• Provide buffet service in a commercial environment
• Demonstrate knowledge of characteristics of commercial cookery methods and their application

Each unit standard has an assessment booklet consisting of two or three tests that must be completed and accompanying practical work.

All hospitality students visit the Hospitality Show at the Auckland Showgrounds in August. Year 13 students visit a city Hotel to inspect all departments. There are also visits to the CHATS school at MIT and various local short trips e.g. butchery at Pak N Save.