Participants in this subject will acquire appropriate hygiene skills, practical food preparing tasks and will gather a general understanding on foods of various kinds. (Tasks depend on year. See 'Year Specific Outline' below).

Year 9 - 9FTC

Cooking Skills, Menu Planning aswell as Designing and producing menus will be practiced during Year 9. Students will be allowed to cook once a week.

Year 10 - 10FTC

The course is broken into units; fruit and vegetables, bread and cereals, eggs and dairy, mean and seafood. In each of these four units you will consider; production, packaging, nutrition, labelling and cultural use. Students will have the opportunity to do practical cooking once a week.

Year 11 - HOS1

Students will gain an awareness of food preperation and presentation to restaurant level and to apply knowledge of hygiene and safety in the preparation of serving and storing food. They will learn how to prepare and present; fruit and vegetables, egg and cheese dishes, and meat dishes.

Year 12 - HOS2

Students will gain an awareness of food preparation and presentation to restaurant level. They will learn how to; handle and maintain knives, cook food by frying, cook food by roasting and prepare fruit and vegetables in a commercial kitchen. They will also practise knowledge of food safety and hygiene practices, a Hospitality legal requirement.