Level 1 Hospitality Introduction

Course Description

Teacher in Charge: Mrs S. van Niekerk

Recommended Prior Learning

Food Technology at Year 10 is an advantage.

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.


Year 11 Options, Technologies

Assessment Policy & Procedures

Level 2 Barista Foundation, Level 2 Hospitality

Career Pathways

Butcher, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand, Chef, Hotel Porter, Cook, Maitre d’Hotel, Baker, Bartender, Hotel/Motel Manager, Cafe Worker

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.


Lynfield College has procedures and guidelines for the administering of assessments.  Click HERE to go to the school website with more information, and links to the appropriate Year Level Assessment Guides.