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.
Course Specific Stationery
Computer, pen
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Practise food safety methods in a food business under supervision
NZQA Info
Cook food items by grilling
NZQA Info
Prepare and assemble, and present salads for service
NZQA Info
Handle and maintain knives in a commercial kitchen