NCEA Level 1 Hospitality

11HOS
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A student will be withdrawn from a standard if the teacher is not confident that the achievement of the standard is within the reach of the student or there is no evidence of the student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.

Pathway

NCEA Level 2 Hospitality

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.


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 15900 v5 Prepare and present meat in the hospitality industry
Assessments:
Term: , Week:
1
I
4
U.S. 15901 v5 Prepare and present fruit and vegetables in the hospitality industry
Assessments:
Term: , Week:
1
I
3
U.S. 15919 v5 Prepare and present hot finger food in the hospitality industry
Assessments:
Term: , Week:
1
I
2
U.S. 15920 v5 Prepare and present sauce and soup in the hospitality industry
1
I
2
U.S. 15921 v5 Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
Assessments:
Term: , Week:
1
I
3
U.S. 19770 v4 Prepare and present egg and cheese dishes in the hospitality industry
Assessments:
Term: , Week:
1
I
3
U.S. 21058 v5 Identify career pathways in the hospitality industry
Assessments:
Term: , Week:
1
I
2
U.S. 21059 v4 Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry
Assessments:
Term: , Week:
1
I
2
Total Credits

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

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


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.