sNCAFKAI

Cafe Kai

Although next year timetables are yet to be finalised, course selection is now finished. Any changes to student courses will now take place in January.

Course Description

Teacher in Charge: Mr S. Houghton.

Being a chef in the hospitality industry is not only about cooking. This semester you will be learning how to calculate the selling cost of the dishes you are cooking. You will cover  cooking methods, health and safety, grilling methods, prepare and present salads, and how to handle and maintain knives.

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

Total Credits Available: 6
Internal Assessed Credits: 6
External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 13271 v6
NZQA Info

Cook food items by frying


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13280 v7
NZQA Info

Prepare fruit and vegetable cuts in a commercial kitchen


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13281 v7
NZQA Info

Prepare and assemble, and present basic sandwiches for service


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 6
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0