Level 3 Hospitality

FTN301
Course Description

Teacher in Charge: Mrs T. Jacob

Level 3 Hospitality           FTN 301

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 $85 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. 13343 v6 Demonstrate knowledge of nutrition in commercial catering
3
I
5
U.S. 168 v7 Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment
3
I
4
Total Credits

Total Credits Available: 9 credits.
Internally Assessed Credits: 9 credits.

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