12HOSP

Level 2 Hospitality

Course Description

Teacher in Charge: L. Twigg

For secondary school students who are interested in hospitality, and especially a career in cookery, the programme is an ideal introduction to the art and science of preparing, cooking and serving food.

With 41 Level 2 credits across 16 Unit Standards, the New Zealand Certificate in Hospitality your students will gain, not only gives them valuable life skills and knowledge, but could also be their entrée into a wide range of hospitality careers.

We have designed the programme, with input from schools, to support your students' employment opportunities in cookery. Graduates will be capable of operating at an entry level under general supervision. Your students could go on build their career through:

  • an Apprenticeship in Cookery, Catering Services, or Food & Beverage
  • Level 3 and 4 on-job qualifications in Cookery, Catering Services, or Food & Beverage Service.


                                                              


Course Overview

Term 1
The focus is on building the foundation skills required to underpin the year of Hospitality and assure the student has the required skills in Knife usage and can demonstrate competency in the stipulated Hygiene and Safety practices, both in practicals and in theory.

All units require the application of what is learnt here.

Students learn to work to meet the time sensitive/pressured simulation of working in a professional capacity and work solo.






Term 2
The focus is on preparing and presenting a range of salads ( fruit, vegetable, rice/pasta ), basic sandwiches ( 4 different ) and microwaving ( vegetable, rice, and a pudding ) to meet present criteria.


Term 3
Here the student is required to cook a range of food items by baking ( cake, pastries, bread), roasting and grilling ( meat and vegetables) to the required standard, as well as the fruit and vegetable unit.

Term 4
There may be an opportunity to tidy up/ finish some incomplete units.

Term 2
The focus is on preparing and presenting a range of salads ( fruit, vegetable, rice/pasta ), basic sandwiches ( 4 different ) and microwaving ( vegetable, rice, and a pudding ) to meet present criteria. All the required learning of term one must be demonstrated in practicals.



Term 3
Here the student is required to cook a range of food items by baking ( cake, pastries, bread), roasting and grilling ( meat and vegetables) to the required standard . All the required learning of term one must be demonstrated in practicals Time and ability permitting there may be the fruit and vegetable unit .

Term 4
Term 4
There may be a small opportunity to tidy up/ finish some incomplete units.

Recommended Prior Learning

There is an expectation that students will have a completed Level 1 Food, to provide the basis for more advanced work at this level.

Contributions and Equipment/Stationery

Approximately $120.00.
We are grateful to families making voluntary payments to assist with course specific costs.

Pathway

Because there is no Level 3 Foods course on offer, student's may choose Employment Ready to explore real hospitality/food service workplace experiences and attend external courses suited to their interests.

Credit Information

Total Credits Available: 18 credits.
Internally Assessed Credits: 18 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 167 v9
NZQA Info
Practise food safety methods in a food business under supervision
Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13272 v6
NZQA Info
Cook food items by baking
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13276 v6
NZQA Info
Cook food items by grilling
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13278 v6
NZQA Info
Cook food items by roasting
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13280 v7
NZQA Info
Prepare fruit and vegetable cuts in a commercial kitchen
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13281 v7
NZQA Info
Prepare and assemble, and present basic sandwiches for service
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13283 v6
NZQA Info
Prepare and assemble, and present salads for service
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13285 v6
NZQA Info
Handle and maintain knives in a commercial kitchen
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 18
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

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