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:
Mrs Glenda Allinson
2018 - WHAT IS HAPPENING IN THE FOODS ROOM?

We have made a great start to the year and all classes are working well and with enthusiasm. My goal is to ensure all students in these classes get a wide range of experiences and build confidence when preparing and cooking food. In the junior classes, students are learning about food safety as well as the nutritional quality of food. The practical work they produce reflects the topic of the moment.

In Year 8, we are in the throes of looking at breakfast foods. We have made a range of basic breakfast options and this week the students will choose what they would like to make for their special breakfast.

In Year 9, we are making a range of dishes using a wide variety of vegetables. Salads, Dips, Soups. This week we have a Hamburger Competition.  Year 10 students are investigating the nutrients that are of importance to them and using foods containing these nutrients. We are also using staple foods and practicing dishes that use pasta and rice.

Hospitality classes in Year 11 and 12 are very exciting. The year 11 class have just completed a wide range of meat dishes. Shortly, we will be moving on to fruit and 
vegetable dishes and investigating ways to cook eggs and use a range of different cheese in their assessment recipes.

Year 12 are currently focusing on three different units. These are Grilling, Salads and Knife work. Their skills are well developed and they are making excellent progress. We have a trip to Nelson planned for Term 2 where they will visit the Cookery School at NMIT and workplaces that require employees to have skills in hospitality cookery. Fundraising for this trip will take place early next term.

Thanks to all parents and caregivers for their continued support with supplying ingredients for classes. Thanks also to those of you who encourage your sons and daughters to prepare, cook and clean up at home. These students come to class with confidence and these are excellent skills to learn before they have to take care of themselves post school.

Please contact me if you need to discuss anything related to these classes. glenda@gbh.school.nz

​Nga mihi,
Glenda Allinson. ​