Foods and Hospitality

Transcription

1 No previous experience C/B in Year 10 Australian Curriculum English, or Food, Cooking and Nutrition 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: Further study Certificate I in Kitchen Operations Further study or careers in food and nutrition Kitchen Operations Foods and Certificate III in An interest in the industry (focus on bar operations) Kitchen Operations Statement of Attainment for selected units Kitchen Operations Certificate III in Further study or employment (e.g. Certificate III in Commercial Cookery apprenticeship) Statement of Attainment for selected units Certificate III in Employment Apprenticeship Employment Certificate IV in VET level 1 level 2 level COURSE GUIDE YOUR GUIDE TO EDUCATION AND TRAINING FOR YEARS 11 AND 12 39

2 North West North South TCE Requirements TasTAFE Registered Training Organisation (RTO) manages the qualifications delivered and assessed at all campuses unless otherwise indicated. 40 The Tasmanian Secondary Colleges RTO manages the qualifications delivered and assessed at Claremont, Launceston and Rosny Colleges unless indicated with *. Page Number TCE Credit Points elearning Programs Flexible Learning Network Tasman District School South East TTC / Triabunna Campus South East TTC / Sorell Campus Huon Valley TTC JRSS/Bridgewater TTC Claremont Campus (TasTAFE) Drysdale Campus (TasTAFE) Campbell St Campus (TasTAFE) Clarence Campus (TasTAFE) Bathurst St Campus (TasTAFE) Bender Drive Campus (TasTAFE) Rosny College Hobart College Elizabeth College Claremont College St Helens /St Marys Schools & TTC Port Dalrymple School & TTC Dorset TTC/Ed & Training Centre Deloraine School and TTC Launceston City Campus (TasTAFE) Alanvale Campus (TasTAFE) Newstead College Lilydale School Launceston College KMHS City Campus Smithton School & TTC Sheffield School Burnie Campus (TasTAFE) Hellyer College Devonport Campus (TasTAFE) # Seafood Training Tasmania (Inc) RTO 7074 manages the delivery and assessment of these programs. ICT Numeracy Literacy Don College Lilydale District High School RTO 4576 manages the qualifications delivered and assessed at that site. FOOD 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 SIT SIT SIT (focus on Bar Operations) SIT Statement of Attainment for selected units Kitchen Operations SIT20312 ü tba SIT30812 (Statement of Attainment for selected units) Certificate III in SIT *** subject awaiting accreditation 1 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 2014, 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 2014 delivery. Up-to-date information on nationally recognised VET programs is available at Up-to-date information on TQA subjects is available from For up-to-date course offerings please refer to the online version of the course guide at YOUR GUIDE TO EDUCATION AND TRAINING FOR YEARS 11 AND COURSE GUIDE Matrix updated: 8 April :42 AM

3 TQA subjects Food and Cooking Essentials 1 FCE preparing and cooking foods nutrition making healthy food choices buying food. a range of cooking methods safe food storage and hygiene choosing foods on a budget. practical cooking sessions short written activities and investigations presentation of practical work through photographs and evaluation. involves practical cooking skills other food-related 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 skills required to cater for functions a range of menu and service types food and beverage service cafes and restaurants. practical skills sessions involvement in catering functions operating a cafe written activities. Certificate I in, Certificate II in Kitchen Operations and Certificate II in. Food, Cooking and Nutrition 2 FDN preparing foods with an emphasis on implementing healthy food choices factors and resources to be considered when planning and preparing meals the link between nutrition and maintaining a healthy weight range safe food handling procedures. how to prepare a range of foods with an emphasis on healthy choices and preparation methods menu planning and recipe modification to implement current nutrition information food issues such as the, technology, food industry and packaging how to plan a small project or catering event. practical food preparation to make individual dishes or meals individual and group work. can provide a pathway to Food and Nutrition 3. Food and Nutrition 3 FND different nutrients in food and how they contribute to health contemporary lifestyle diseases factors affecting food choices diet analysis health promotion food issues including food supply and the effect on the. nutrition and health promotion food selection guides and Nutrient Reference Values diet related diseases and energy balance social, economic, physiological and psychological factors affecting our choice of foods food legislation and labelling food issues such as global food security, food ethics and ecological sustainability. individual and group work surveys and research data analysis practical food preparation. B in Year 10 Australian Curriculum English (or C in consultation with a Food and Nutrition teacher). has limited practical food preparation further study or careers in food and nutrition as well as health and related fields. Foods and 2014 COURSE GUIDE YOUR GUIDE TO EDUCATION AND TRAINING FOR YEARS 11 AND 12 41

4 VET programs Certificate I in SIT10213 introductory skills and knowledge required to work in the industry. occupational health and safety 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 Kitchen Operations or. SIT20213 industry food and beverage service. how to make a variety of styles of espresso coffee how to make non-alcoholic beverages responsible service of alcohol industry skills in food service. operating a simulated café and restaurant Certificate III in. (focus on Bar Operations) SIT20213 food and beverage service working behind a bar. how to make a variety of styles of espresso coffee how to make non-alcoholic beverages e.g. mocktails and smoothies responsible service of alcohol. operating a simulated food outlet Certificate III in. 42 YOUR GUIDE TO EDUCATION AND TRAINING FOR YEARS 11 AND COURSE GUIDE

5 Kitchen Operations SIT20312 Kitchen Operations Statement of Attainment for selected units SIT20312 basic food preparation food hygiene. a commercial kitchen food preparation skills a variety of commercial cookery methods the art of food presentation responsible service of alcohol industry skills in commercial cookery. operating a simulated café and restaurant and other certificate programs in. Certificate III in Commercial Cookery Statement of Attainment for selected units SIT30812*** skills in preparing and cooking meals using fresh produce. customer service and operations of food stalls at markets. standards required by quality Tasmanian restaurants. core skills refresher program preparation of meats, and charcuterie. preparation of seafoods. preparation of cakes and patisseries. significant industry placements with quality Tasmanian restaurants preparation of food to be sold to customers and case studies setting up and managing a food stall at farmers markets, food festivals and other events. a passion for cooking and the industry. to undertake a suitability process including skills assessment. to have been previously assessed as competent in either of the units:»» SITXOHS002A Follow workplace hygiene procedures; or»» SITXFSA101 Use hygiene practices for food safety. employment in an apprenticeship in commercial cookery or further education. Certificate III in SIT30713 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. industry skills in food service. work placement/s observations demonstrations written questions work samples projects. have completed or had employment in the industry Certificate IV in or employment in the industry. Foods and 2014 COURSE GUIDE YOUR GUIDE TO EDUCATION AND TRAINING FOR YEARS 11 AND 12 43