St John's College - Culinary Arts . . .
T.I.C. Mr. C Ireland
LEVEL 1 CULINARY ARTS
Units towards the National Certificate in Hospitality (Introductory Cookery) (Level 2)
This course has been designed to develop your cookery skills. It creates a strong base for year 12 and year 13. It is a good foundation that will suit many career paths from becoming an apprentice chef or cook or to further education at polytechnics. It could even help you get a part time industry job, Some of these units are level two industry based units and as such students must be involved with the Saints kitchen catering team, producing high quality catering for functions throughout the school, for paying guests, in a manner and style expected within industry.
The following Standards are being offered.
AS Number | Achievement Standard Title | Credits | Assessment Method
64 | Perform calculations for the workplace | 2
167 | Practice food safety methods in a food business | 4
13275 | Cook food items by steaming | 2
13278 | Cook food items by roasting | 2
13280 | Prepare fruit and vegetable cuts | 2
13281 | Prepare & present basic sandwiches for service | 2
13283 | Prepare and present salads for service | 2
13284 | Clean food production areas and equipment | 2
13285 | Handle & maintain knives in a commercial kitchen | 2
13344 | Demonstrate knowledge of the characteristics of commercial cookery methods and their applications | 3
Total Credits = 23 credits, 2 credits at L1 and 21 credits at level 2
Estimated costs: Course fee - $100.00 per year. Assessment costs -$35.00 total costs - $135.00
LEVEL 2 CULINARY ARTS
Units to finish off the National Certificate in Hospitality (Introductory Cookery) (Level 2)This course has been designed to extend your level one skills. It creates a strong base for year 13. It is a good foundation that will suit many career paths from becoming an apprentice chef or cook or to further education at polytechnics. It could even help you get a part time industry job, These units are level two industry based units and as such students must be involved with the Saints kitchen catering team, producing high quality catering for functions throughout the school, for paying guests, in a manner and style expected within industry.
The following Standards are being offered.
AS Number | Achievement Standard Title | Credits | Assessment Method
167 | Practice food safety methods in a food business (Unit 167 is only required if the student did not do year 11 culinary arts) | 4
377 | Work in a diverse workplace | 2
9677 | Participate in a group/team which has an objective(s) | 3
13271 | Cook food items by frying | 2
13272 | Cook food items by baking | 2
13273 | Cook food items by boiling | 2
13274 | Cook food items by poaching | 2
13276 | Cook food items by grilling | 2
13277 | Cook food items by braising and stewing | 2
20666 | Demonstrate knowledge of contamination hazards and control methods in a food business | 2
24526 | Apply safe working practices in a commercial kitchen | 4
Total Credits = 27 at level 2 or 23 credits if the student completed year 11 culinary arts.
Estimated costs: Course fee - $100.00 per year. Assessment costs -$35.00 total costs - $135.00
LEVEL 3 CULINARY ARTS
Course Entry Requirements
Students must have obtained at least 20 credits at Level 2, or at the discretion of the HOD of Food Technology.
Course Outline
This course has been designed to extend the students level 2 skills and creates a strong base for many career paths from becoming an apprentice chef, or barista to further education at polytechnics. It could even help you get a part time industry job, helping you pay your way through university.
These are level 3 industry based units and as such students must be involved with the Saints kitchen catering team, producing high quality catering for functions throughout the school, for fee paying guests, in a manner and style expected within industry.
The following Standards are being offered.
AS Number | Achievement Standard Title | Credits | Assessment Method
168 | Demonstrate knowledge of food contamination hazards & control methods used in a food business | 4
13314 | Prepare and cook egg dishes in a commercial kitchen | 4
13316 | Prepare and cook basic pasta dishes in a commercial kitchen | 4
13325 | Prepare and bake basic cakes, sponges, and scones in a commercial kitchen | 4
17284 | Demonstrate knowledge of coffee origins and production | 3
17288 | Prepare & present espresso beverages for service | 5
Total Credits = 24 at level 3
Estimated costs: Course fee - $100.00 per year. Assessment costs -$45.00 total costs - $145.00
LEVEL 1 CULINARY ARTS
Units towards the National Certificate in Hospitality (Introductory Cookery) (Level 2)
This course has been designed to develop your cookery skills. It creates a strong base for year 12 and year 13. It is a good foundation that will suit many career paths from becoming an apprentice chef or cook or to further education at polytechnics. It could even help you get a part time industry job, Some of these units are level two industry based units and as such students must be involved with the Saints kitchen catering team, producing high quality catering for functions throughout the school, for paying guests, in a manner and style expected within industry.
The following Standards are being offered.
AS Number | Achievement Standard Title | Credits | Assessment Method
64 | Perform calculations for the workplace | 2
167 | Practice food safety methods in a food business | 4
13275 | Cook food items by steaming | 2
13278 | Cook food items by roasting | 2
13280 | Prepare fruit and vegetable cuts | 2
13281 | Prepare & present basic sandwiches for service | 2
13283 | Prepare and present salads for service | 2
13284 | Clean food production areas and equipment | 2
13285 | Handle & maintain knives in a commercial kitchen | 2
13344 | Demonstrate knowledge of the characteristics of commercial cookery methods and their applications | 3
Total Credits = 23 credits, 2 credits at L1 and 21 credits at level 2
Estimated costs: Course fee - $100.00 per year. Assessment costs -$35.00 total costs - $135.00
LEVEL 2 CULINARY ARTS
Units to finish off the National Certificate in Hospitality (Introductory Cookery) (Level 2)This course has been designed to extend your level one skills. It creates a strong base for year 13. It is a good foundation that will suit many career paths from becoming an apprentice chef or cook or to further education at polytechnics. It could even help you get a part time industry job, These units are level two industry based units and as such students must be involved with the Saints kitchen catering team, producing high quality catering for functions throughout the school, for paying guests, in a manner and style expected within industry.
The following Standards are being offered.
AS Number | Achievement Standard Title | Credits | Assessment Method
167 | Practice food safety methods in a food business (Unit 167 is only required if the student did not do year 11 culinary arts) | 4
377 | Work in a diverse workplace | 2
9677 | Participate in a group/team which has an objective(s) | 3
13271 | Cook food items by frying | 2
13272 | Cook food items by baking | 2
13273 | Cook food items by boiling | 2
13274 | Cook food items by poaching | 2
13276 | Cook food items by grilling | 2
13277 | Cook food items by braising and stewing | 2
20666 | Demonstrate knowledge of contamination hazards and control methods in a food business | 2
24526 | Apply safe working practices in a commercial kitchen | 4
Total Credits = 27 at level 2 or 23 credits if the student completed year 11 culinary arts.
Estimated costs: Course fee - $100.00 per year. Assessment costs -$35.00 total costs - $135.00
LEVEL 3 CULINARY ARTS
Course Entry Requirements
Students must have obtained at least 20 credits at Level 2, or at the discretion of the HOD of Food Technology.
Course Outline
This course has been designed to extend the students level 2 skills and creates a strong base for many career paths from becoming an apprentice chef, or barista to further education at polytechnics. It could even help you get a part time industry job, helping you pay your way through university.
These are level 3 industry based units and as such students must be involved with the Saints kitchen catering team, producing high quality catering for functions throughout the school, for fee paying guests, in a manner and style expected within industry.
The following Standards are being offered.
AS Number | Achievement Standard Title | Credits | Assessment Method
168 | Demonstrate knowledge of food contamination hazards & control methods used in a food business | 4
13314 | Prepare and cook egg dishes in a commercial kitchen | 4
13316 | Prepare and cook basic pasta dishes in a commercial kitchen | 4
13325 | Prepare and bake basic cakes, sponges, and scones in a commercial kitchen | 4
17284 | Demonstrate knowledge of coffee origins and production | 3
17288 | Prepare & present espresso beverages for service | 5
Total Credits = 24 at level 3
Estimated costs: Course fee - $100.00 per year. Assessment costs -$45.00 total costs - $145.00
Culinary Arts Department . .
CULINARY ARTS INSTITUTE
What an exciting and very successful year we have had. This year we continue to build on our previous years susses with great results from both the regional and national cookery competition. The Culinary Arts Institute continues to cater amazing foods with many customers stating that they rate our food as being as good, if not better as some of the best Hawkes Bay restaurants.
FOOD TECHNOLOGY
This year the Year 9 and 10 students have been taught the fundamentals of how a good food technologist operates: they learnt some good practical skills that will form a strong foundation to see them through the next few years in Food Technology at St. John's College and beyond: whether it be for a career in food, a part time job or even to make a good future flatmate or husband. I hope parents and caregivers have all benefitted from the pizza unit that the Year 9 students have focused on and the gourmet burgers, pizzas and pies that the Year 10 students produced.
YEAR 11, 12 AND 13 CULINARY ARTS
All senior classes have had a focus of being more industry real with weekly cafe sales of meals to staff and students. Here they have enjoyed cooking a large range of meals. The Year 13 students under the label of Saints' Kitchen and as a part of some of their Level 3 Hospitality units ran a coffee club at lunchtime where in a realistic environment they served customers coffee.
CULINARY ARTS CATERING
This year we have catered several events, like degustation menu’s, wine appreciation nights, finger food functions to buffets for 200 plus people. We catered for the Lions Club Young Achievers Awards with great success, resulting in talks for more events next year in what will be an ongoing partnership. The Year 13 Leavers Dinner was a huge hit again this year, it was a great way to celebrate the end of year for the Year 13 cohort. The 9 course degustation was a huge hit with both the foods that we served and the leadership of the event from the year 13 students.
What an exciting and very successful year we have had. This year we continue to build on our previous years susses with great results from both the regional and national cookery competition. The Culinary Arts Institute continues to cater amazing foods with many customers stating that they rate our food as being as good, if not better as some of the best Hawkes Bay restaurants.
FOOD TECHNOLOGY
This year the Year 9 and 10 students have been taught the fundamentals of how a good food technologist operates: they learnt some good practical skills that will form a strong foundation to see them through the next few years in Food Technology at St. John's College and beyond: whether it be for a career in food, a part time job or even to make a good future flatmate or husband. I hope parents and caregivers have all benefitted from the pizza unit that the Year 9 students have focused on and the gourmet burgers, pizzas and pies that the Year 10 students produced.
YEAR 11, 12 AND 13 CULINARY ARTS
All senior classes have had a focus of being more industry real with weekly cafe sales of meals to staff and students. Here they have enjoyed cooking a large range of meals. The Year 13 students under the label of Saints' Kitchen and as a part of some of their Level 3 Hospitality units ran a coffee club at lunchtime where in a realistic environment they served customers coffee.
CULINARY ARTS CATERING
This year we have catered several events, like degustation menu’s, wine appreciation nights, finger food functions to buffets for 200 plus people. We catered for the Lions Club Young Achievers Awards with great success, resulting in talks for more events next year in what will be an ongoing partnership. The Year 13 Leavers Dinner was a huge hit again this year, it was a great way to celebrate the end of year for the Year 13 cohort. The 9 course degustation was a huge hit with both the foods that we served and the leadership of the event from the year 13 students.
2015 SJC Culinary Winning Team
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