Year 10 Creative finger food platters and food development

Course Description

Teacher in Charge: Ms D. Corban.

Learn the art of cooking small flavoursome intricate dishes, from all around the world. You will practice different presentation techniques and garnishing designs. You will be encouraged to examine the flavour combinations and cooking processes you already know and learn ways to elevate them to industry levels.

Be prepared to become a forward thinking design engineer who will develop competencies in problem solving, time management, time planning, communication, product analysis, cooperative & teamwork skills,

Course Overview

Term 1

Semester A
Finger foods and dips from around the world using locally grown foods. Learning cookery as an art in and focusing on creating colourful, textural and flavoursome small platters.

A tatou kai to tatou kainga, to tatou heke mai Our foods, our place, our future. Take the foods you know, mix in a blend of new flavours with the old, add a pinch of gastronomy processes and bake to perfection. Serve it up showing off your food presentation skills.

Recommended Prior Learning

Open Entry

Course Fees

All foods and course equipment will be supplied.


This course leads on to trade apprenticeships and Technical Institute course in Culinary arts, Cookery, Baking, Barista, Butchery, Beverages, Services and Retail.
As well as:
University Degree in Hotel management, Food Technology and Health and Applied Sciences

Assessment Information

Level 1 Unit Standards will be made available for year 10 students.

Pathway Tags

Level 1 Hospitality,


The courses we offer are reviewed regularly and are subject to change.