Level 1 Hospitality
L1HOSP Course DescriptionHead of Faculty/Teacher in Charge: Mr J. Sopers, Mrs M. Vermeulen.
Recommended Prior LearningThis course has no prerequisites; open entry
Students who are interested in food, cooking, or exploring a future in the hospitality industry will enjoy this hands-on introduction to working in a commercial kitchen.
The course covers essential practical skills such as safe knife handling, food safety and hygiene, and how to prepare and cook eggs, cheese, fruit, baked goods, and hot finger foods using frying and grilling methods.
Students cook for two full periods each week. Some of the food prepared will be used for school events or sold, so not all dishes will be consumed by the students themselves. This encourages a focus on producing food at a professional, retail-ready standard.
This course provides a strong foundation for part-time employment opportunities in cafés or kitchens and leads into Level 2 Hospitality.
Course Overview
What is taught in courses varies from year to year. This course could include:
Course could include:
- Fruit & Vegetables
- Meat & Poultry
- Cakes
- Sponges & Scones
- Soups & Sauces
- Cutlery
- Care and storage of Knives
- Cookery Terms & Knowledge
- Eggs & Cheese
- Pathways
Assessment Information
Assessments are mostly comprised of practical components with a small section of theoretical components.
Cook, Baker, Hotel/Motel Manager, Cafe Worker, Butcher, Cafe/Restaurant Manager, Kitchenhand, Chef, Food and Beverage Factory Worker, Food Technologist