Teacher in Charge: Ms R. Weston
This course covers food safety and handling, knife skills, developing practical cookery skills, nutritional needs and health promotion. Students will participate in practical food preparation once or twice a week depending on the nature of the product. Students are expected to complete work outside of class time to achieve the course.
Food safety and knife skills.
Preparing and assembling salads. Cooking food items by grilling.
Analyse food for people with specific food needs.
Evaluate health promoting strategies.