11HOS

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A student will be withdrawn from a standard if the teacher is not confident that the achievement of the standard is within the reach of the student or there is no evidence of the student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

Contributions and Equipment/Stationery

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

Recommended Prior Learning

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

Pathway

Credit Information

Total Credits Available: 21 credits.
Internally Assessed Credits: 21 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 15900 v5
NZQA Info
Prepare and present meat in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 4, Week: 2

U.S. 15901 v5
NZQA Info
Prepare and present fruit and vegetables in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 2, Week: 3

U.S. 15919 v5
NZQA Info
Prepare and present hot finger food in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 3, Week: 8

U.S. 15920 v5
NZQA Info
Prepare and present sauce and soup in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15921 v5
NZQA Info
Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 3, Week: 4

U.S. 19770 v4
NZQA Info
Prepare and present egg and cheese dishes in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 2, Week: 10

U.S. 21058 v5
NZQA Info
Identify career pathways in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 2, Week: 6

U.S. 21059 v4
NZQA Info
Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry
Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 1, Week: 6

Credit Summary
Total Credits: 21
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
TotalNumeracy Credits: 0

Disclaimer

POLICY
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.

SchoolPoint by Inbox Design SCHOOLPOINT129, Rendered 1.11MB in 0.2205 seconds with 17 queries.

----