Food & Nutrition Introductory NCEA 3
Course DetailsLevel 3 Optional 22 Credits
Purpose:To provide an opportunity for students to extend their knowledge and expertise in commercial food preparation and production. The course includes an industry standard food safety unit.
Entry Requirements:8 credits in FNG2 or 12 credits in FNI2 and HOF/TIC approval.
Leads To:Hospitality industry. This course is not U.E. approved.
Some or all of the following will be offered:
|13331||Prepare and cook pickles, chutneys and preserves in a commercial kitchen||3||4||Internal|
|13343||Demonstrate knowledge of basic nutrition in commercial catering||3||5||Internal|
|168||Demonstrate knowledge of food contamination hazards, and control methods used in a food business||3||4||Internal|
|18497||Demonstrate knowledge of basic nutrition in commercial catering||3||8||Internal|