Level 1 Hospitality Introduction
Teacher in Charge: Mrs S. van Niekerk
This course provides three aspects as part of the introduction into Hospitality. It consist of preparing and serving a range of dishes including meat, fruit & vegetables, egg & cheese and hot finger food items. The baking unit will extend the skill level of students to prepare and present various cakes, sponges and scones. Students will also experience front of house service when planning, preparing menu items and serving at an event according to hospitality industry requirements. And the third part is based on the application of knowledge in terms of hygiene and safe food practices as well as the safe use, storage and carrying of knives that forms an integral part of this course.
This is the first step towards a career pathway into the hospitality industry. The careers pathway unit will provide you with knowledge into the various sectors of Hospitality.
Careers include air stewardship, tourism related, hotel management related, café work and restaurant work. Leads into Level 2 Hospitality and Level 2 Barista.
Recommended Prior Learning
Food Technology at Year 10 is an advantage.
Contributions and Equipment/Stationery
The full school uniform is required for practical lessons and must include covered toe school shoes. Hair nets will be provided and is mandatory to wear. Acrylic or false nails and nail polish will not be allowed at anytime.
Total Credits Available: 20 credits.
Internally Assessed Credits: 20 credits.