ASHS Coursebook: 3CRE (Level 3 Creative Cooking)
|Primary Learning Area:|
What is this course about?
This course would appeal to students interested in persuing a career in the hospitality industry, or to someone who just has a passion for cooking and wants to expand their knowledge and skill level. The course is based on unit standards set by the hospitality industry and are part of a National Certificate in Cookery. There will also be an opportunity to master the skills of a barista.
What will I learn?
This course continues on from level 2 and will extend the range of techniques and processes required for working in a commercial kitchen. There will also be the opportunty to practice front of house table service and the making of mocktails.
What sorts of things will I do?
Because these are unit standards administered by the hospitality training organisation it is necessary to complete both a practical component and a written test to gain an achieved grade. HSI set both what type of practical work needs to be completed and the assessment standard which will be moderated at the end of the year.
There will be the opportunity for students to cater for school functions to put authenticity into the programme.
There is only one class for Creative Cooking, therefore level 2 students will combine with level 3 and this is the reason for combined standards.
What standards can I enter?
|NCEA Level:||Standard Number:||Name of standard:||Version Number:||Credits:||Assessment:|
||Prepare, plan, and serve food for a special occasion|| 3
|| Demonstrate creativity in meal preparation and presentation
|| Internal term 2/3|
|2||13272||Cook food by baking||3||2||Internal term 1|
|2||22234||Compare characteristics of international dishes||internal term 3|
|2|| 167 (for students new to the subject)
|| Practice food safety methods in a food business.
|| Internal term 3|
||Total credits|| 16/17
Frequently asked questions:
Are there any prerequisites for this course?
There are no set prerequisites for Product Design courses at Albany Senior High School. It is however within the nature of the subject area that through the senior years, although students build their abilities using familiar methods of design and production, study will be at ever deeper more sophisticated levels.
There is an expectation that over this time students will move towards greater levels of independence where they are demonstrating enthusiasm, self motivation and perseverance in order to solve authentic design problems within their specialist Technological area. It is therefore advisable that you always speak to the specialist Technology teacher working in your area of interest before making final decisions on course choice.