Teacher in Charge: Mrs T. Jacob
Level 3 Hospitality 13FTN
In Food, Nutrition and Hospitality courses students deepen their conceptual understandings by applying the key concepts of nutrition and hospitality in a range of relevant contexts. This involves the development of practical skills needed in everyday life, such as food choices, meal preparation, hygiene, new food products, time and money budgeting, concepts of hauora, the socio-ecological perspectives etc.
The course emphasises on practical techniques combined with effective resource management.
For further information see: Mrs Jacob
Crop Worker, Packhouse Worker, Hotel/Motel Manager, Cook, Butcher, Cafe/Restaurant Manager, Kitchenhand, Chef, Baker, Biochemist, Brewer, Dairy Processing Operator, Dietitian, Food Technologist, Winemaker