12HOS

12 Hospitality

Subject Description

Teacher in Charge: Mrs S. Gee.

Objectives

  • To introduce students to the needs and demands of working in the Hospitality Industry.
  • To equip students with knowledge, skills and confidence in the selection, preparation, and service of food to standards required by the Hospitality Industry.
  • To develop students’ knowledge of food hygiene procedures and practices in a commercial kitchen.

Content

This is outlined in the description of the unit standards offered.  It is a Hospitality Standards requirement that Unit 20666 and/or 167 must be completed and passed before completing any other Cookery Unit at Level 2. There is a combination of both theoretical and practical work. This course is mostly practical cookery based.

Subject Overview

Term 1
Course Introduction.
Introduction to ServiceIQ and Unit Standards (US) course information.
Basic Food Safety and Hygiene.
US20666: Demonstrate basic knowledge of contamination hazards and control methods used in a food business (L2 C2).
US167: Practise food safety methods in a food business under supervision (L2 C4).
This is a compulsory Level 2 Unit Standard.

Term 2
US13285: Handle and maintain knives in a commercial kitchen.
US13283: Prepare and assemble, and present salads for service.
US13280: Prepare fruit and vegetable cuts in a commercial kitchen.

Term 3
US13279: Cook food items by microwaving.
US13276: Cook food items by grilling.

Term 4
US13281: Prepare and assemble, and present basic sandwiches for service (Extra for experts).

Recommended Prior Learning

Open to ALL Year 12 and 13 students.

Subject and Associated Costs

Course Costs: $80.00 Consumable food fee.
Associated Costs: Nil.

Pathway

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

Total Credits Available: 20
Internal Assessed Credits: 20
External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 167 v9
NZQA Info

Practise food safety methods in a food business under supervision


Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13276 v6
NZQA Info

Cook food items by grilling


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13278 v6
NZQA Info

Cook food items by roasting


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13279 v7
NZQA Info

Cook food items by microwaving


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13280 v7
NZQA Info

Prepare fruit and vegetable cuts in a commercial kitchen


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13281 v7
NZQA Info

Prepare and assemble, and present basic sandwiches for service


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13283 v6
NZQA Info

Prepare and assemble, and present salads for service


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13285 v6
NZQA Info

Handle and maintain knives in a commercial kitchen


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 20666 v7
NZQA Info

Demonstrate basic knowledge of contamination hazards and control methods used in a food business


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 20
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

Disclaimer

It is important that you complete your option selection by the due date to enable you to have your preferred course of study. Course availability is dependent on numbers and staffing, and course entry will be confirmed at the beginning of the school year.