NCEA Level 3 Hospitality

13HOS
Course Description

Teacher in Charge: Mrs A. Lamprecht


Students will complete a range of level 3 standards in Hospitality that will provide a pathway to tertiary study in the hospitality sector or the skills to gain entry level jobs in the food industry. This course offers both practical and theoretical application of knowledge and skills required in the hospitality industry. Level 3 Hospitality recognises the competence, knowledge and skills required to successfully prepare and present food and beverage in a commercial kitchen. Students will demonstrate their ability to comply with health and safety legislation. As part of this course students will complete Barista training at level 3 and run a cafe during the school day. These are excellent to have for entry level into the hospitality industry or looking at part-time employment. The course is creative and interesting, and allows students to learn useful skills that are in high demand in the workforce.

A student will be withdrawn from a standard if the teacher is not confident that the achievement of the standard is within the reach of the student or there is no evidence of the student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
17284 - Demonstrate knowledge of coffee origin and production
167 - Practise food safety methods in a food business under supervision
168 - Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment

Term 2
13282 - Prepare, assemble, and present complex sandwiches for service in a commercial kitchen
14441 - Provide cafe counter service in a hospitality establishment

Term 3
17288 - Prepare and present espresso beverages for service ( ongoing from term 1)
14441 - Provide cafe counter service in a hospitality establishment

Term 4
18497 - Demonstrate knowledge of culinary products, terms, and food preparation methods (ongoing from term 1)
14441 - Provide cafe counter service in a hospitality establishment

Contributions and Equipment/Stationery

1 plastic clearfile folder (minimum 40 pages) for assessment portfolio


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
2
I
4
U.S. 168 v7 Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment
Assessments:
Term: , Week:
3
I
4
U.S. 13282 v5 Prepare, assemble, and present complex sandwiches for service in a commercial kitchen
Assessments:
Term: , Week:
3
I
2
U.S. 14441 v6 Provide cafe counter service in a hospitality establishment
3
I
5
U.S. 17284 v6 Demonstrate knowledge of coffee origin and production
Assessments:
Term: , Week:
3
I
3
U.S. 17288 v7 Prepare and present espresso beverages for service
Assessments:
Term: , Week:
3
I
5
U.S. 18497 v7 Demonstrate knowledge of culinary products, terms, and food preparation methods
Assessments:
Term: , Week:
Term: , Week:
3
I
8
Total Credits

Total Credits Available: 31 credits.
Internally Assessed Credits: 31 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., Food Science


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.