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 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).
Assessment Policy & Procedures Career Pathways
Cook, Holiday Park Manager, Air Force Officer, Bartender, Army Soldier, Cafe/Restaurant Manager, Kitchenhand, Chef, Hotel/Motel Manager, Cafe Worker, Deckhand, Waiter/Waitress, Hotel Porter, Maitre d’Hotel, Health and Safety Adviser, Navy Sailor, Navy Officer
Subject and Associated CostsCourse Costs: $90.00 Consumable food fee.
Associated Costs: Nil.