Year 11 Hospitality (11HOS)
11HOS Course DescriptionTeacher in Charge: Mrs R. Roberts.
Pre-requisitesOpen entry but Year 9 & 10 Food Technology will be an advantage.
Programmes in Hospitality include understanding and using safe and reliable processes for preparing and presenting food. Students participate in a range of food related practical activities designed to develop skills and foster health-enhancing attitudes to food. This course covers basic knowledge of nutrition, food safety, preparation of fruit, vegetables and meat in the hospitality industry.
This course is hands on and practical cookery is a large component of the course.
Year 11 Hospitality is a foundation course for further studies at Years 12 and 13 in Hospitality.
This is a Unit Standards course.
Students consume all food from their practical classes.
Senior classes are limited to 24 students and entry into the class is on a first come first served basis.
There are 3 classes at this year level.
Learning Areas:
Pathway
This is a vocational course designed to use skills that will translate into the work place.
Career PathwaysCook, Buyer, Beekeeper, Meat/Seafood Process Worker, Baker, Cafe Worker, Brewer, Butcher, Dairy Processing Operator, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand, Chef
Contributions and Equipment/Stationery$140 - These are course costs, not donations, as the students directly benefit from the materials used and take away the final products they create.