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 practical 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.
US 20666: Basic Food Safety and Hygiene.
This is a compulsory Level 2 Unit Standard usually taught in 12HOS and 13HOS.
US 17284: Demonstrate knowledge of coffee origin and production (L3 C3).
Term 2
US 18497: Demonstrate knowledge of culinary products and terms In the hospitality industry (L3 C8).
US 30916: Prepare and present basic hot and cold canapés in a commercial kitchen (L3 C4) - (Extra for Experts with US 167).
Term 3
US 168: Demonstrate knowledge of food contamination hazards and control methods used in a food business (L3 C4) - only available to students with US 167.
US 13343: Demonstrate knowledge of basic nutrition in commercial catering (L3 C5).
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.
External
NZQA Info
Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment
NZQA Info
Demonstrate knowledge of nutrition in commercial catering
NZQA Info
Demonstrate knowledge of coffee origin and production
NZQA Info
Demonstrate knowledge of culinary products, terms, and food preparation methods
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.
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