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Y10-Hospitality V
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Year 10 Hospitality
Announcements
Templates
Precision Cuts Template
Standard Recipe card 2019
Practical Evaluations Template Yr10
Year 10 Hospitality workbook checklist
Food order and prep list template 2019 (1)
Code of conduct Hospitality students 2019 (1)
Workbooks
Use hygienic practices for food safety (workbook) 2020
Participate in safe work practices (workbook) 2020
Use food preparation equipment (student workbook) 2020
Prepare and Present Simple Dishes (workbook) 2018
Work effectively with others (workbook) 2018
Provide customer information and assistance Questions
Clean kitchen premise and equipement (Workbook) 2018
Learner Guides
Use hygienic practices for food safety (learner guide) 2020
Participate in safe work practices learner guide 2020
Use food preparation equipment (learner guide) 2020
Clean kitchen premise and equipement (Learner Guide) 2018
Prepare and Present Simple Dishes (Learner guide) 2018
Work effectively with others (Learner guide) 2018
Topic 1 Access and update information
Topic 2- Assist customers
Topic 3 Feedback on services
Clean kitchen premise and equipement (Learner Guide) 2018
Recipes for Costing - Hospitality B Class
Beetroot cured salmon
Bridget Jones Pan fried salmon with pine nut salsa
Sumac lamb racks with pumpkin and sesame salad
SALMON AND SPRING PEA SALAD WITH BUTTERMILK DRESSING serves 8
Spatchcock chicken with fennel
Crisp-skinned salmon with pea purée and soft-herb salad
Harissa lamb with quinoa
Roast beef fillet with raw beetroot salad
Grilled spatchcock with warm potato and almond salad
Poached salmon with soy and lime
Roast Eye Fillet with Shaved Celery
Crispy skinned salmon with green chilli sambal
Pan-fried ocean trout with cauliflower, almonds and brown butter
Sicilian snapper with zucchini, mint and pistachio nuts
Recipes For Costing - Hospitality A Class
Baked eggplant with warm chickpeas and yogurt
Chargrilled steak with green olive tapenade and butter bean mash
Golden syrup and ginger dumplings
Pan-fried trevalla with avgolemono silverbeet
Seared mushrooms with lemon
Soy glazed pork with coleslaw
Pan-fried Fish with Roasted Capsicum and Caper Dressing
Sumac lamb racks with pumpkin and sesame salad
Pan-fried ocean trout with cauliflower, almonds and brown butter
Lamb with fennel and green chilli salsa Verde 32
Lefty :)
Clean kitchen premise and equipement (Learner Guide) 2020 Dyslexi
Use food preparation equipment (learner guide) 2021 Dyslexi
Use hygienic practices for food safety (learner guide) 2021 Dyslexi
Participate in safe work practices (workbook) 2021 Dyslexi
Prepare and Present Simple Dishes (Learner guide) 2021 Dyslexi
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Y10-Hospitality V
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Vocational Education
Y10-Hospitality V
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Y10-Hospitality V
Y10-Hospitality V
Skill Level
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Beginner