Approx Cost:
$100.00
Technology Requirements:
A laptop is essential for this course
Entry Recommendations:

Open Entry.

Course Outline:

This course includes one internal Unit Standard only. This course introduces students to the requirements and demands of working in the hospitality industry. It covers a range of topics that will provide the basis for chef skills and working in a commercial kitchen.

Culinary Skills 1 has a focus on the preparation and cooking of protein foods including meat, eggs, cheese, including sauces, salads and accompaniments.

Where Does It Lead:

Year 12 courses –Hospitality or into FNT (with approval)

For further information see:
Mrs Mandley