Glendowie College
13 Hospitality
Subject Description
Teacher in Charge: Mrs S. Gee.
Objectives
- To further students understanding of the needs, demands, knowledge and skills required when working in the hospitality industry.
- To continue developing and extending students ability in the practical skills of food preparation and presentation including commercial cookery methods and their application.
- To develop students’ knowledge of food hygiene procedures and practices in a commercial kitchen.
- To further students understanding and knowledge of culinary products and terms.
- To develop students’ knowledge of basic nutrition in commercial catering.
Content
- This is outlined in the description of unit standards offered.
- This course will provide students with Level 3 unit standards in Hospitality.
- It is a Hospitality Standards requirement that Unit Standards 20666 (for theory units) and 167 must be completed and passed before completing any other Cookery unit at Level 2 or above. There is a combination of both theoretical and practical work.
Subject Overview
Term 1
Course Introduction.
Introduction to ServiceIQ and Unit Standards (US) course information.
Basic Food Safety and Hygiene.
US20666:
This is a compulsory Level 2 Unit Standard usually taught in 12HOS and 13HOS).
US18497: Demonstrate knowledge of culinary products and terms In the hospitality industry (L3 C8).
Term 2
17284 Demonstrate knowledge of coffee origin and production (L3 C3).
30916 Prepare and present basic hot and cold canapés in a commercial kitchen (L3 C4) - (Extra for Experts introduced).
Term 3
168 Demonstrate knowledge of food contamination hazards and control methods used in a food business (L3 C4) - only available to students with US167.
13343 Demonstrate knowledge of basic nutrition in commercial catering (L3 C5) - (Extra for Experts).
Term 4
30916 Prepare and present basic hot and cold canapés in a commercial kitchen (L3 C4) - (Extra for Experts).
Recommended Prior Learning
- Year 12 Hospitality.
- Year 13 students may take Year 12 Hospitality if they have not taken Food Technology or Hospitality in Year 12 but HOD needs to approve.
Subject and Associated Costs
Course Costs: $90.00 Consumable food fee.
Associated Costs: Nil.
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
Total Credits Available: 20 credits.
Internally Assessed Credits: 20 credits.
External
NZQA Info
NZQA Info
NZQA Info
NZQA Info
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,
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