Level 1 Hospitality
11HOS Course DescriptionTeacher in Charge: L. Myburgh.
Recommended Prior LearningNo prerequisites however, year 10 Food Technology would be beneficial.
This course utilises Service IQ unit standard resources.
Students will:
Gain food preparation skills and knowledge of food service in the Hospitality industry.
Learn to practice a high standard of food safety and hygiene.
Gain an understanding of various methods of cookery in the industry.
Course Overview
Term 1
Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry.
Prepare and present meat in the hospitality industry.
Examples of recipes that the student will make: Ginger Chicken Stir-fry with rice noodles, Roasted stuffed Chicken breast in bacon, Roast rack of Lamb with mashed potato and minted peas, Herbed Lamb koftas with couscous and cucumber sauce, Lamb and Vegetable kebabs with satay sauce.
Term 2
Prepare and present food under the following topics: Hot finger foods, sauces and soups.
Examples of recipes that the student will make: Julienne Vegetable rice paper rolls, Cocktail pork spring rolls, Homemade sausage rolls, Cream of Chicken soup, Cream of Mushroom soup, Minestrone Soup, Butternut Puree soup.
Term 3
Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry.
Prepare and present egg and cheese dishes in the hospitality industry.
Prepare and present fruit and vegetables in the hospitality industry.
Examples of recipes that the student will make: Eggs Florentine, Poached Pear, Berry Coulis, Berry Fool, Lemonade Scones, Cheese and bacon Scones, Mini Banana cake, Mini Carrot Cake, Swiss Roll, Chiffon Cake, Sponge cake.
Term 4
Consolidate all theoretical and practical work.
Detailed Course Outline Pathway Career Pathways
Meat/Seafood Process Worker, Microbiologist, Cafe Worker, Chemical Engineer, Waiter/Waitress, Diver, Crop Farmer/Manager, Maitre d’Hotel, Environmental/Public Health Officer, Food and Beverage Factory Worker, Food Technologist, Service Station Attendant, Hunter/Trapper, Cook, Baker, Butcher, Cafe/Restaurant Manager, Kitchenhand, Chef, Dietitian
Contributions and Equipment/Stationery$100