NCEA Level 2 Hospitality

12HOS
Course Description

Teacher in Charge:


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A student will be withdrawn from a standard if the teacher is not confident that the achievement of the standard is within the reach of the student or there is no evidence of the student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
13276 - Cook food items by grilling

Term 2
13280 - Prepare fruit and vegetable cuts in a commercial kitchen
13283 - Prepare and present salads for service
13285 - Handle and maintain knives in a commercial kitchen

Term 3
13281 - Prepare and present basic sandwiches for service
9677 - Communicate in a team or group which has an objective

Term 4
13272 - Cook food items by baking
17286 - Prepare and present pressed coffee for service
17287 - Prepare and present filtered coffee for service

Pathway

NCEA Level 3 Hospitality

Contributions and Equipment/Stationery

It is recommended students pay $20 for assorted work books.


Recommended Prior Learning

It is an advantage if students have studied food and nutrition or hospitality at other levels.


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 167 v8 Practise food safety methods in a food business under supervision
Assessments:
Term: , Week:
2
I
4
U.S. 9677 v10 Communicate in a team or group which has an objective
2
I
3
U.S. 13272 v5 Cook food items by baking
Assessments:
Term: , Week:
2
I
2
U.S. 13276 v5 Cook food items by grilling
Assessments:
Term: , Week:
2
I
2
U.S. 13280 v6 Prepare fruit and vegetable cuts in a commercial kitchen
Assessments:
Term: , Week:
2
I
2
U.S. 13281 v6 Prepare and present basic sandwiches for service
Assessments:
Term: , Week:
2
I
2
U.S. 13283 v5 Prepare and present salads for service
Assessments:
Term: , Week:
2
I
2
U.S. 13285 v5 Handle and maintain knives in a commercial kitchen
Assessments:
Term: , Week:
2
I
2
U.S. 17286 v8 Prepare and present pressed coffee for service
Assessments:
Term: , Week:
Term: , Week:
2
I
2
U.S. 17287 v7 Prepare and present filtered coffee for service
Assessments:
Term: , Week:
Term: , Week:
2
I
2
Total Credits

Total Credits Available: 23 credits.
Internally Assessed Credits: 23 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, 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.