13 Hospitality
13HOS Subject DescriptionTeacher in Charge: Mrs S. Gee.
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.
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 desired Hospitality Standards requirement that Unit Standards 20666 (for theory units) and 167/168 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 Level 2 Unit Standard usually taught in 12HOS and 13HOS.
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.
Term 2
US 18497: Demonstrate knowledge of culinary products and terms In the hospitality industry (L3 C8).
Term 3
US 28106: Demonstrate knowledge of preparing to compete in a culinary arts and restaurant service competition.
US 28107: Prepare, produce and present a product or service for a culinary arts or restaurant service competition.
Term 4
Extra for Experts:
US 17284: Demonstrate knowledge of coffee origin and production (L3 C3).
US 13343: Demonstrate knowledge of basic nutrition in commercial catering (L3 C5).
Assessment Policy & Procedures Subject and Associated Costs
Course Costs:
$90.00 Consumable food fee.
Associated Costs:
Nil.