12HOSP

Level 2 Hospitality

Course Description

Teacher in Charge: Ms F. King

This Service IQ approved course is designed to give students specific industry training which will be advantageous for a career in Hospitality. The course has a large time sensitive practical component and students are expected to demonstrate a high performance level in a kitchen environment.
The programme is assessed against Cookery Unit Standards. All work is internally assessed through written tests and practical tasks. Unit 167 must be gained before any other units can be assessed. Units may be changed to suit class needs.


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
Time and ability permitting there may be 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.

Contributions and Equipment/Stationery

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

Recommended Prior Learning

It is expected that students will have a completed Level 1 Practical Foods and Nutrition, to provide the basis for more advanced work at this level.

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 v8
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 v5
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 v5
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 v5
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 v6
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 v6
NZQA Info
Prepare 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 v5
NZQA Info
Prepare 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 v5
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
TotalNumeracy Credits: 0

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