Level 3 Hospitality - Culinary

3HOC
Course Description

Teacher in Charge: Mrs S. van Niekerk

Recommended Prior Learning

Year 12 Hospitality is recommended. Must have US167 either through taking Level 2 Hospitality or Level 2 Barista at school or through own study. Permission from Mrs van Niekerk or the Faculty Leader is required if you do not meet these prerequisites. Students taking this course should be serious about entering the hospitality industry as a career.


This course is a practical based course where students will learn a variety of cookery skills. The expectation is that students are available to take part in numerous catering  events which may or may not be held during school time. Assessments will be both practical and theory based.

This course links to the service industry sector pathway and encompasses these sector related
careers. This prepares students to work in the hospitality and tourism industry with a focus on cookery and preparing students to become an industry trained chef, or for roles in hotel management, café work, event management, event catering, super yachts, cruise liners,
celebrity chef, international food writer, food critic, a food magazine contributor, restaurateur and cookery apprenticeships.

Students are able to be involved in competition work at this level.


Faculties:

Technologies


Assessment Policy & Procedures
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 lessons and must include covered toe school shoes. Hair nets will be provided and is mandatory to wear during practical cooking classes together with a chef's jacket. Acrylic or false nails and nail polish will not be allowed at anytime.

Disclaimer

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.