Level 2 Hospitality
FTN201 Course DescriptionTeacher in Charge: Mrs T. Jacob
Level 2 Hospitality FTN 201
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. 13285 v5 Handle and maintain knives in a commercial kitchen | 2 |
I |
2 |
|||
| U.S. 13283 v5 Prepare and present salads for service | 2 |
I |
2 |
|||
| U.S. 13276 v5 Cook food items by grilling | 2 |
I |
2 |
|||
| U.S. 167 v8 Practise food safety methods in a food business under supervision | 2 |
I |
4 |
|||
Total Credits |
||||||
Total Credits Available: 10 credits.
Internally Assessed Credits: 10 credits.
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