Level 2 Hospitality - Semester A

Course Description

Teacher in Charge: Ms K. Williams

This course is a great follow on from Level One Hospitality, developing more skills that align with the hospitality industry. There will be a focus on industry recognised food safety practices as well as knife skills and maintenance. Coffee and service are a large part of this course, selling products produced in cafe styled scenarios.

Contributions and Equipment/Stationery

Course fee $105.
A hat, apron or jacket will be supplied. Covered shoes must be worn.

Recommended Prior Learning

Have completed Level One basic cookery standards or with TiC approval.

Credit Information

Assessment	Level	Internal or External	Credits	L1 Literacy Credits	UE Literacy Credits	Numeracy Credits
U.S. 167 v8 Practise food safety methods in a food business under supervision	2	I	4
U.S. 13280 v6 Prepare fruit and vegetable cuts in a commercial kitchen	2	I	2
U.S. 13281 v6 Prepare and present basic sandwiches for service	2	I	2
U.S. 13283 v5 Prepare and present salads for service	2	I	2
U.S. 13285 v5 Handle and maintain knives in a commercial kitchen	2	I	2
Total Credits			12	0	0	0

Total Credits Available: 12 credits.
Internally Assessed Credits: 12 credits.

Disclaimer

Course selection will depend on the option lines and student numbers. There is no guarantee that the courses you select now will all be available for you in 2021.