Foods and Hospitality

Transcription

1 Foods and No previous experience C/B in Year 10 Australian Curriculum English, or Food Quality and Processing 2, or Nutrition and Food Choice 2 Subjects/Programs Food and Cooking Essentials 1 Introduction to Catering 1 Food Cooking and Nutrition 2 Food and Nutrition 3 Food and Nutrition 3 Certificate I in May lead to: (Kitchen or careers in food and nutrition (Kitchen Certificate I in (Kitchen An interest in the industry Statement of Attainment for selected units (Bar Certificate III in Certificate III in Certificate III in Employment Certificate IV in 40 VET level 1 level 2 level 3

2 North West North South TCE Requirements The Tasmanian Polytechnic Registered Training Organisation (RTO) manages the qualifications delivered and assessed at all campuses unless otherwise indicated. The Tasmanian Secondary Colleges Registered Training Organisation (RTO) manages the qualifications delivered and assessed at Claremont, Launceston and Rosny Colleges unless indicated with **. Don College Devonport Polytechnic Hellyer College Burnie Polytechnic Smithton Launceston College Newstead College Alanvale Polytechnic Drysdale North Polytechnic Launceston City Polytechnic Dorset Trade Training Centre George Town Trade Training Centre St Marys/St Helens Schools 1 Claremont College Elizabeth College Hobart College Rosny College Bender Drive Polytechnic Bathurst St Polytechnic Clarence Polytechnic Campbell St Polytechnic Drysdale South Polytechnic Bridgewater Trade Training Centre Huon Valley Trade Training Centre Flexible Learning Network Tasmanian eschool TCE Credit Points Literacy Numeracy ICT Page Number FOODS AND HOSPITALITY Food and Cooking Essentials 1 FCE Introduction to Catering 1 HTP Food Cooking and Nutrition 2 FDN Food and Nutrition 3 FND Certificate I in SIT10207/ SIT10212*** Certificate I in (Kitchen SIT20207/ SIT20212*** SIT SIT20307/ SIT20312*** Statement of Attainment for selected units (Bar Certificate III in SIT30707/ SIT30712*** SIT20207 tba SIT20207 tba *** subject awaiting accreditation St Marys/St Helens Schools will work collaboratively to ensure the needs of students are catered for. It is expected that the programs listed in this matrix will be offered at the campuses shown for 2013, subject to normal approval processes for the delivery of nationally recognised training. The provision of a program at a campus will depend on the viability of that program. The program names and codes may be subject to change due to Training Package / Accredited Course updates and therefore some course codes may be different for 2013 delivery. Up-to-date information on nationally recognised VET programs is available at Matrix updated: 20 March 2013 Foods and 2013 COURSE GUIDE YOUR GUIDE TO EDUCATION AND TRAINING FOR YEARS 11 AND 12 41

3 TQA subjects Food and Cooking Essentials 1 FCE preparing and cooking basic foods nutrition making healthy food choices buying food. a range of basic cooking methods safe food storage and hygiene organisation and shopping skills. practical cooking sessions short written activities and investigations presentation of practical work through photographs and evaluation. involves practical cooking skills other foodrelated courses. Introduction to Catering 1 HTP safety and hygiene procedures in the kitchen preparation and presentation of food serving of food and non-alcoholic beverages working in a. a range of cooking and food preparation techniques the different aspects of carrying out catering functions different menu and service types. practical skills sessions involvement in catering functions written activities.. 42 Food Cooking and Nutrition 2 FDN factors affecting food quality what makes food appealing to eat changes that occur when food is prepared and cooked food spoilage food safety procedures methods of food processing and the effect on nutritional and aesthetic quality factors affecting food product development. food production food processing food preparation. individual and group work product development and food enterprise practical food preparation. Food and Nutrition 3. Food and Nutrition 3 FND nutrition and contemporary lifestyle diseases factors affecting food choices food quality and processing and innovation why foods react in specific ways. social, physiological and psychological factors affecting our choice of foods nutrition, and health promotion nutritional related diseases and energy balance product development and food processing functional properties of food. individual and group work experiments practical food preparation negotiated project work placement. C/B in Year 10 Australian Curriculum English, or Food Quality and Processing 2 or Nutrition and Food Choice 2. has limited practical food preparation further study or careers in food and nutrition.

4 VET programs Certificate I in SIT10207/SIT10212*** introductory skills and knowledge required to work in the food and beverage sector of the industry. occupational health safety, security and hygiene and team work preparing a restaurant for service preparing non-alcoholic beverages serving food and beverages to guests. on and off the job activities role plays and tests industry work placement. an interest in the industry. provides a pathway into or employment in the industry. Certificate I in (Kitchen SIT10307/SIT20312*** introductory skills and knowledge required to work in the industry. personal and al hygiene organising, preparing, storing and presenting food basic methods of cookery cleaning and sanitising and team work. on and off the job learning and case studies a work placement in the industry. an interest in the area. a. SIT20207/SIT20212*** food and beverage service. in how to make a variety of styles of espresso coffee how to make non-alcoholic beverages industry skills in food service. operating a simulated café and restaurant Certificate III in. (Kitchen SIT20307 commercial cookery skills. in a commercial kitchen food preparation skills a variety of commercial cookery methods the art of food presentation industry skills in commercial cookery. operating a simulated café and restaurant Certificate III in. (Kitchen Statement of Attainment for selected units SIT20207 career pathways in and cookery. personal and al hygiene organising, preparing, storing and presenting food basic methods of cookery cleaning and sanitising and team work. on and off the job learning and case studies work placement in the industry. an interest in the area other Certificate programs in. Foods and 2013 COURSE GUIDE YOUR GUIDE TO EDUCATION AND TRAINING FOR YEARS 11 AND 12 43

5 Bar Operations SIT20207 working behind a bar. in how to make a variety of styles of espresso coffee how to make alcoholic beverages e.g. cocktails, pouring beer knowledge of beer, wines, spirits and liqueurs. operating a simulated bar Certificate III in. Certificate III in SIT30707/SIT30712*** providing and coordinating quality customer service in the industry, with a specialisation in food and beverage service working in accordance with legislative requirements for occupational health, safety, security and hygiene coaching others in job skills job opportunities and career pathways in the industry. in industry skills in food service. work placement/s observations demonstrations written questions work samples projects. will need to: have completed or had employment in the industry be involved in a suitability process. Certificate IV in or employment in the industry. 44