Teacher in Charge: 20020982
Students choosing this course should have an interest in working with food and pursuing a career in the Hospitality and Catering industry. Basic cookery techniques and issues relating to food are taught to enable students to plan, prepare, and present food that is appropriate for a range of people and situations. A combination of theory and practical skills (e.g. safety in the kitchen, knife handling skills) are taught to equip students to work in the Hospitality industry.
This is the first year of standards at Level 2 that may contribute to The New Zealand Certificate in Hospitality (Level 2).