This course has been designed as an introduction to working in a commercial kitchen environment. Students will learn:

• The essentials of food hygiene and safe food handling practices
• To identify career pathways in the hospitality industry
• How to prepare and present meat
• How to prepare and present fruit and vegetables
• How to prepare and present egg and cheese dishes
• How to prepare and present hot finger food
• How to bake cakes, sponges and scones
• How to care, carry, store and use knives correctly

At the end of the Senior Level 2 Hospitality course students will plan and prepare food for invited guests. The cost of the ingredients used in this assessment will vary depending on the choices students make.

Teacher:
Ms Hilary Weaver

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