Level 2 Hospitality

12HOSP
Course Description

Teacher in Charge: Ms F. King

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.


WELCOME TO LEVEL 2 HOSPITALITY...


     

This is a Service IQ approved course, which means it is supported by one of the main providers of food service and hospitality training in New Zealand.

The aim of the course is to give you skills and knowledge that are directly related to the hospitality industry. We will focus on skills that support you to demonstrate a high performance level in a kitchen environment. These skills are necessary to be confident about applying for employment in the hospitality industry and are assessed against Cookery Unit standards.




The work you cover will be internally assessed through written tests and practical tasks and you will have to meet a certain standard to pass -which is not too difficult if you are keen, reliable and a good listener!

Unit 167, which is about safe work practices in the kitchen, will have to be successfully completed before any other units about food preparation and presentation can be assessed. There is flexibility in the course to offer a range of units or topics to suit your needs and class needs.

          ARE YOU UP FOR IT??......                                                                



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.

Learning Areas:

Learning Pathways



Pathway

Level 3 Employment Ready

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.

Career Pathways

Cook, Baker, Kitchenhand, Chef

Contributions and Equipment/Stationery

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