Hutt Valley High School
Level 2 Hospitality
Course Description
Teacher in Charge: L. Twigg.
Hospitality in year 12 teaches students skills and allows them to gain credits for a career in the Hospitality industry. The credits offered are unit standards, not achievements, so will count towards Level 2 but not towards UE.
The Hospitality credits achieved by Year 11 students in 2024, for half of the 'National Certificate in Cookery', the second half of the credits are offered in the year 12 Hospitality course. This does not mean that there is a pre-requisite for year 12 Hospitality, just that students picking up Hospitality for the first time can achieve the offered credits but not the 'National Certificate'.
Hospitality is predominately a practical subject, students will cook on average 4 times a week, which the odd theory lesson to catch up with assessment, recipe planning and competition preparation.
Students will be taught the following standards over the course of the year: frying, baking, roasting, fruit and vegetable cuts, knife skills, sandwiches, salads, handle and maintain knives, espresso and mocktails.
There is a cost/donation associated with this course. There are food safety/hygiene requirements in place for this course.
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
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
NZQA Info
Cook food items by baking
NZQA Info
Cook food items by grilling
NZQA Info
Cook food items by roasting
NZQA Info
Prepare fruit and vegetable cuts in a commercial kitchen
NZQA Info
Prepare and assemble, and present basic sandwiches for service
NZQA Info
Prepare and assemble, and present salads for service
NZQA Info
Handle and maintain knives in a commercial kitchen
Useful Links
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