Level 2 Hospitality
12HOS Course DescriptionTeacher in Charge: Mrs L. Myburgh.
Recommended Prior LearningNo prerequisites however, level 1 Hospitality would be beneficial. Please contact Mrs Myburgh with any questions.
Students will:
Complete the Service IQ level 2 unit standards professional cookery course.
Gain food hygiene and safety qualifications and learn various methods of commercial cookery.
This is a vocational course that may lead to tertiary study and a career in the Hospitality industry.
Course Overview
Term 1
Practice food safety methods in a food business under supervision.
Handle and maintain knives in a commercial kitchen.
Examples of recipes that you will make: Lamb Koftas with couscous, Tsatsiki, Pan-fried Thai Beef salad, Roast Chicken drumsticks / Roast Vegetables with feta, Homemade Basil pesto, Spanish Omelette, Soufflé omelette, Grilled Lamb kebabs
Term 2
Prepare fruit and vegetable cuts.
Cook food items by roasting.
Examples of recipes that you will make:Teriyaki Chicken Sushi, Roast Beef and Yorkshire pudding, Roast Leg of lamb served with vegetables, Grilled Lemon Snapper with crispy crushed potatoes, Mixed Grill, Caesar salad with chicken, Warm chorizo pasta salad with red pesto dressing, Curried rice salad, Potato salad with bacon
Term 3
Cook food items by grilling.
Prepare and present salads for service.
Cook food items by frying.
Prepare and present basic sandwiches for service.
Examples of recipes that you will make: Deep fried Battered Gurnard, Crumbed Fish of the day served with potato wedges, Smashed Egg Mayonnaise Sandwich, Panini, “Full house” open sandwich, BLT, Club sandwich, Spicy Chicken crunchwrap, Bookmaker’s sandwich, Homemade Garlic bread
Term 4
Consolidation of the theoretical and practical components.
Detailed Course Outline Contributions and Equipment/Stationery
$100