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.
External
NZQA Info
Practise food safety methods in a food business under supervision
NZQA Info
Cook food items by grilling
NZQA Info
Cook food items by roasting
NZQA Info
Cook food items by microwaving
NZQA Info
Prepare fruit and vegetable cuts in a commercial kitchen
NZQA Info
Prepare and assemble, and present basic sandwiches for service
NZQA Info
Prepare and assemble, and present salads for service
NZQA Info
Handle and maintain knives in a commercial kitchen
NZQA Info
Demonstrate basic knowledge of contamination hazards and control methods used in a food business
Pathway Tags
Cook, Holiday Park Manager, Air Force Airman/Airwoman, Air Force Officer, Army Soldier, Bartender, Hotel/Motel Manager, Cafe Worker, Deckhand, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand, Chef, Hotel Porter, Maitre d’Hotel, Health and Safety Adviser, Navy Sailor, Navy Officer,
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.