Hospitality

This subject is divided into 3 main topics:

  1. Skill with Food

Masterclasses in techniques, ingredients and presentation and decorating of food.

Preparation of different meat dishes, dinner party menus and desserts. Covering all wet and dry cooking techniques. This includes a range of dishes from the humble steak sandwich to a high- end dessert soufflé. This part of the course also allows to students to design and make their own choice of recipes.

  1. Global Flavours

Around the world in 50 recipes! Prepare foods from many countries around the world, thereby experiencing many culinary delights. The practical component of the course is based on experiencing the variety of foods found in different cuisines (including Thai, Indonesian, Japanese and Indian), whilst investigating cultural traditions, influences on food patterns and the development of cultural foods. Students will have the opportunity to taste test new foods as well as look at global travel trends.

  1. Café Culture

Students experience all aspects of the café menu and culture, from entrées, main courses and Barista work (coffee making). Practical and written tasks allow students to use the principles of cookery to create their own café’. Also to study different cooking methods, pastry work, cake decorating and develop skills in food preparation in a variety of catering and café contexts.

Safety Requirements:  Students will need to work safely when using all kitchen equipment.

Additional Course Fee: This covers the cost of 2 student workbooks & food.

This course leads to:  Certificate II in Hospitality

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