To broaden the students knowledge of food that can be made for a variety of occasions, and to extend their skills and knowledge in the preparation and plating up of these foods.
Students will plan, prepare and analyse a variety of foods to suit a range of purposes and occasions.
Topics may include:
- Food safety and hygiene
- Healthy alternatives
- Amending recipes
- Meal planning and preparation
- Decorating/garnishing food
- Sensory properties analysis
The students will be developing their knowledge of foods and in the preparation, presentation and time management.
Possible Assessment Tasks
Weekly reflective journals, recipe book. designing, creating a meal to suit the design brief chosen occasion.
The study of Food leads to opportunities across all facets of the hospitality field, including kitchen hand, waiter, cook.
Further study can lead to specialisation in areas such as chef, pastry cook, baker, maitre d, barista and caterer.