Food & Nutrition Introductory NCEA 1

Course Details

Level 1 Optional 21 Credits


This course has been developed for students at Year 11 as an introduction to work in the catering industry. Practical assessment is most important in this course.

Course Contribution:


Leads To:


Available Standards

Some or all of the following will be offered:

Standard Description Level Credits Assessment
15892 Demonstrate knowledge of terminology used for food and recipes in commercial cookery 1 5 Internal
15895 Demonstrate knowledge of boiling and baking in the commercial catering industry 1 3 Internal
15900 Prepare and present meat in the hospitality industry 1 4 Internal
15901 Prepare and present fruit and vegetables in the hospitality industry 1 3 Internal
15921 Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry 1 3 Internal
19770 Prepare and present egg and cheese dishes in the hospitality industry 1 3 Internal

Other courses in this subject area:

Other courses in this faculty: