Taupo-nui-a-Tia College
NCEA Level 2 Hospitality
Course Description
Teacher in Charge: Mrs S. Sharp.
This course is intended for students who wish to pursue a career in the food industry. The course consists of industry based unit standards from Service IQ.
Students will learn basic cooking techniques that will provide them with experience to enter a Polytechnic and gain further qualifications or skills to gain entry level jobs in the local hospitality industry.
This is a creative and interesting course that allows students of all abilities to learn useful skills that are in high demand in the work force. Students will be able to trial these skills through work experience in the local community.
A student will be withdrawn from a standard if the teacher is not confident that the achievement of the standard is within the reach of the student or there is no evidence of the student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
167 - Practise food safety methods in a food business under supervision
13280 - Prepare fruit and vegetable cuts in a commercial kitchen
13283 - Prepare and present salads for service
Term 2
17286 - Prepare and present pressed coffee for service
13281 - Prepare and present basic sandwiches for service
13285 - Handle and maintain knives in a commercial kitchen
Term 3
17287 - Prepare and present filtered coffee for service
13272 - Cook food items by baking
9677 - Communicate in a team or group which has an objective
Term 4
Market day to apply all the units as learned throughout the year.
Recommended Prior Learning
It is an advantage if students have studied food technology at other levels, but not a requirement. A passion for learning to cook is by far the biggest advantage.
Contributions and Equipment/Stationery
It is recommended students pay $20 for assorted work books.
Pathway
Hospitality jobs are usually customer-focused and workers are required to provide a high standard of service at all times. To carry out these important roles, hospitality workers need to have a range of transferable skills and qualities including customer service, working with food and drink, event management, providing accommodation and hotel management.
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Practise food safety methods in a food business under supervision
Assessments:
Term: 1, Week: 10
NZQA Info
Communicate in a team or group which has an objective
NZQA Info
Cook food items by baking
Assessments:
Term: 3, Week: 10
NZQA Info
Prepare fruit and vegetable cuts in a commercial kitchen
Assessments:
Term: 1, Week: 6
NZQA Info
Prepare and assemble, and present basic sandwiches for service
Assessments:
Term: 2, Week: 10
NZQA Info
Prepare and assemble, and present salads for service
Assessments:
Term: 2, Week: 8
NZQA Info
Handle and maintain knives in a commercial kitchen
Assessments:
Term: 3, Week: 5
NZQA Info
Prepare and present pressed coffee for service
Assessments:
Term: 4, Week: 2
Term: 4, Week: 3
NZQA Info
Prepare and present filtered coffee for service
Assessments:
Term: 4, Week: 2
Term: 4, Week: 3
Pathway Tags
Hospitality: Chef, Baker, Bar Manager, Bartender, Front of House, Caterer, Cafe Manager, Tourism, Hotel/Motel Receptionist, Barista, Accommodation Manager, Catering Manager, Event Manager, Hotel Manager, Restaurant Manager, Chef, Waitress, Waiter, Tour Guide, Retail Manager, Receptionist, Cafe Worker, Kitchenhand, Dietitian, Nutritionist, Food Technology, Food Science, New product design, Food Engineering, Quality Assurance, Food Critic, Food Stylist, Cake Decorator, Product Promotion, Hospitality, Bar Tender, Housekeeper, Hotel/ Motel Receptionist, Barista.,
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.
WEB87, Rendered 7.78MB in 0.0944 seconds with 19 queries.
