Level 3 Hospitality - Culinary
3HOC Course DescriptionTeacher in Charge: Mrs S. van Niekerk.
Who would be interested in this course?Students with an interest in the Hospitality industry. Level Two Hospitality is an advantage but not required.
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:
Assessment Information
Practical evidence collected during each practical lesson and production of food for school events.
Butcher, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand, Chef, Hotel Porter, Cook, Maitre d’Hotel, Baker, Bartender, Hotel/Motel Manager, Cafe Worker
Contributions and Equipment/StationeryThe full school uniform is required for practical lessons and must include leather 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. Students will be required to provide their own kitchen gloves (latex or plastic) to be worn during practical lessons. Each practical will require 5 sets of gloves.