Year+12+and+13+Hospitality

Year 12 and 13 Hospitality

Welcome to Mangakaheia Area School, Year 12 and 13 Hospitality Wiki spaces. We have an exciting year planned ahead, and I look forward to meeting my students and helping them to achieve their goals this year.

Our Class Routine

Our class routine is standard across all year levels. The majority of the lessons are double periods. First period is theory based, while the second period is a practical lesson. The practical lesson is set to compliment theory lessons and help students with the theoretical knowledge

Teacher Expectations As students come into their final years of senior school, they will be guided to develop professional practices expected in a commercial kitchen. These include, personal presentation, organised working stations and taking ownership of the dishes/meals they produce. The students are encourgeaged to explore the importance of Food Safety Management (HACCIP). There will be times where a recipe may require the teacher to demonstrate the techniques and processes. However the majority of the time we encourage independence and team work from the students to produce a high quality product.

Year Twelve "Hospitality, Certificate of Achievement Cookery schools 2 (Level 2) Theory and Practical lessons will focus on the following course outline for the next two terms: US 167 Practise food saftey methods in a food business US 13285 Handle and Maintain Knives in a commercial kitchen US 13276 Cook food items by grilling US 13283 Prepare and present Salads || 6 2 2 2 || Internal Internal Internal Internal ||  ||
 * Course || Credits || Internal || Extrenal ||
 * HSI Certificate of Achievement: Cookery Schools Level 2

Year Thirteen "Hospitality, Certificate of Achievement Cookery schools 5 (Level 2/3) Theory and Practical lessons will focus on the following course outline for the next two terms: US 167 Practise food saftey methods in a food business US 13285 Handle and Maintain Knives in a commercial kitchen US 13276 Cook food items by grilling US 13283 Prepare and present Salads || 4 2 2 2 || Internal Internal Internal Internal ||  || We hope that you have enjoyed exploring Year Eleven Hospitality and Home Economics wiki space. Students my door is always open and Parents, please feel free to contact me at any stage to discuss your child’s progress, or any concerns you may have. My email is martineh@mangakahia.school.nz
 * Course || Credits || Internal || External ||
 * HSI Certificate of Achievement: Cookery Schools Level 2

Year 12 and 13 Hospitality 2010

What a great bunch the year 12's and 13's are. We have had our fair share of theory and assesments but all work and no play is no fun for anybody...especially not the teacher!!! Ove the past two terms we have created a multitude of exciting dishes including minestrone soup, chow mein, chicken and vegetable kebabs with satay sauce, garlic and rosemary foccacia bread, sesame chicken, orzo and mandarin salad and choux pasty eclairs and swans. We also entered the competition circuit with some of the students and had an exciting day at Northtec in the Junior Hospitality Challenge. Our kids did us proud as they entered the salmon, pasta, pork mince classes as "live" contestants. They cooked against the clock and under the gaze of hundreds of eyes...I was sooooo proud of them!!! Well done girls!!! Our static classes were the fruit flan and blueberry muffin classes and all in all we came away with three bronze medals and seven certificates of participation.