Food for the Flat
Course Description
This course is designed to guide students through the design process, using food and cooking in a flatting situation as the context. Students will practise and learn advanced cookery procedures to process a food product that could be made and served at a meal for a group of selected students.
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
This course is approved for University Entrance.
Total Credits Available: 14 credits.
Internally Assessed Credits: 14 credits.
External
NZQA Info
NZQA Info
NZQA Info
Pathway Possibilities
Cook, Agricultural/Horticultural Scientist, Agricultural/Horticultural Consultant, Retail Manager, Beekeeper, Insurance Loss Adjuster, Meat/Seafood Process Worker, Microbiologist, Baker, Cafe Worker, Chemical Engineer, Biochemist, Biotechnologist, Brewer, Butcher, Dairy Processing Operator, Buyer, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand,