Food & Hospitality
Students may choose up to four units from the Technology Learning Area.
This unit has an emphasis on investigating and developing skills related to the hospitality industry. Students will practice safe food handling skills, hygiene practices, food preparation and service skills as required for the hospitality industry.
Topics covered in this course include:
· Cooking terminology & techniques
· Classifying equipment
· Knife handling skills/Precision cutting
· Recipe Interpretation
· Taste & Flavour
· Work flow plans & costing a recipe
· Methods of cookery
· Stocks, soups & sauces
· Entrée, mains and desserts
· Menu planning
The MYP Design Cycle is used throughout the course, for critical analysis and problem solving. Students begin to independently generate and manage design solutions within set constraints. Students are required to record, present and communicate their design thinking.
Inquiring & Analysing
Creating the Solution