Year+11+Food+Technology

= Year Eleven Hospitality & Home Economics 2011 =

Welcome to Maungakaheia Area School, Hospitality and Home Economics Wiki spaces 2011. Hello my name is Mrs Martine Harding and I teach year eleven Hospitality and Home Economics. We have an exciting year planned ahead, and I look forward to meeting my students and helping them to achieve their level one NCEA credits 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 start their senior year, 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. There will be times where a recipe may require the teacher to demonstrate the techniques and processes new to a student. However the majority of the time we encourage independence and team work from the students to produce, garnish and serve a fantastic product.

Year Eleven "Hospitality and Home Economics" Theory and Practical lessons will focus on the following course outline:
 * Course || Credits || Internal /External ||  ||
 * HSI Certificate of Achievement: Cookery Schools Level One

US 15620 Apply Knowledge of hygiene and safety in the preparation, serving and storage of food.

US 15900 Prepare and Present Meat in the Hospitality Industry

US 15901 Prepare and Present Fruit and Vegetable in the Hospitality Industry

US 19770 Prepare and Present egg and cheese dishes in the Hospitality Industry || 6

4

3

2 || Internal

Internal

Internal

Internal ||  ||
 * National Certificate Achievement Standard ||  ||   ||   ||
 * AS 90747 Plan and Prepare food to meet nutritional need of an identified Individual. || 6 || Internal ||  ||
 * AS 90961 Demonstrate understanding of how packaging information influences and individuals food choice and well being || 4 || External ||  ||

Students have recently completed their first HIS unit standard - 15620 (level1) Apply knowledge of hygiene and safety in preparation, serving, and storage of food. I am proud to add, most students have completed with a very high standard level of work well done. What follows is photos taken during their practical assessments. 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

Updates will be posted as we progress through the year.

The following pages have been set up during 2010, so keep and eye out for these students in our year 12 classes in 2011.


 * Year 11 Food Technology**

The year 11 level one group has had a trying time coming to grips with so much theory work... Fridge temperatures, freezer temperatures, bacteria, chemical poisoning, yeasts and moulds; the endless range of beef, lamb, pork and chicken cuts; 1001 things you can learn about eggs and finally the classifications of cheese. The lists of topics that have been learnt have been endless but the newly aquired knowledge will prove itself to be invaluable over future years. The cooking has been been a rewarding experience which will pay dividends when it come to flatting. I mustn't forget to mention Maggie and Jahnae's fantastic salmon dishes that they created for the junior hospitality challenge. Next year we will be bigger and better and aim for at least one bucket of golds!!!