Level 1 Hospitality
FTN101 Course DescriptionTeacher in Charge: Mrs T. Jacob
Level 1 Hospitality FTN 101
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.
The cost of this semester is $125 for workbook and practical
For further information see: Mrs Jacob
Credit Information
| Assessment | Level |
Internal or External |
Credits |
L1 Literacy Credits | UE Literacy Credits | Numeracy Credits |
|---|---|---|---|---|---|---|
| U.S. 21059 v4 Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry | 1 |
I |
2 |
|||
| U.S. 15921 v5 Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry | 1 |
I |
3 |
|||
| U.S. 15920 v5 Prepare and present sauce and soup in the hospitality industry | 1 |
I |
2 |
|||
| U.S. 15919 v5 Prepare and present hot finger food in the hospitality industry | 1 |
I |
2 |
|||
Total Credits |
||||||
Total Credits Available: 9 credits.
Internally Assessed Credits: 9 credits.
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