Teacher in Charge: Mrs A. Hassett.
Prerequisite: Proven performance in Year 10 NHE or at discretion of HOD Nutrition and Health
This practical-based programme provides an introduction to food production in the hospitality industry. The course allows students to develop knowledge and skills of practical cookery. The credits are derived from Level 1 Unit Standards provided by the Hospitality Industry Training Organisation, Service IQ. Students have the opportunity to gain 20 NCEA Level 1 credits. This course leads to Level 2 Hospitality and is a valuable subject for any student wishing to explore the vocational pathway of food production and Hospitality as a future career. Those who do not pursue this as a career would gain valuable culinary and baking skills.
$170 per year for all food and disposables
Laptop
Your selection does not guarantee course placement. Course costs and standards listed may vary.