NCEA Level 1 Hospitality

Course Description

Teacher in Charge: Mrs A. Lamprecht

This course is intended for students who wish to pursue a career in the hospitality industry. It consists of unit standards with full internal assessment. Students will focus on the practical and theory applications of food preparation, cooking, presentation, terminology, hygiene and safety in the food industry.

A student will be withdrawn from a standard if the teacher is not confident that the achievement of the standard is within the reach of the student or there is no evidence of the student attempting the assessment.

Course Overview

Term 1
21059 - Demonstrate knowledge of knife care, use, storage and carrying for the hospitality industry.
15901 - Prepare and present fruit and vegettables in the hospitality industry

Term 2
15900 - Prepare and present meat in ght hospitality industry.
15920 - Prepare and present sauce and soup in the hospitality industry
15919 - Prepare and present hot finger food in the hospitality industry

Term 3
21058 - Identify career pathways in the hospitality industry
19770 - Prepare and present egg and cheese dishes in the hospitality industry

Term 4
15921 - Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry.

Recommended Prior Learning

It is preferable for a student to have taken this subject in Year 10, or with teacher recommendation.

Contributions and Equipment/Stationery

It is recommended that students attend at least one field trip which will incur a cost for transport.



It is the policy of Taupo-nui-a-Tia College to have school-wide policies that inform parents and students of the criteria for administering all Assessments for National Qualifications.

Credits listed may change.

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