NCEA Level 3 Hospitality
Course Description
Teacher in Charge: Mrs S. Jones.
Students will develop skills in a variety of areas in a commercial kitchen setting. Various cooking skills and techniques are covered. Students will work with a wide selection of meats, vegetables, eggs and pastry in practical lessons. A good attendance record is a must to be able to fulfill the practical requirements. Food produced will often be evaluated by a nominated "customer".
Recommended Prior Learning
Level 2 Hospitality or Level 2 Food Technology but not compulsory.
Contributions and Equipment/Stationery
A4 Clear File 40 page.
A4 lined refill.
Pathway
This course covers food safety and hygiene as well as industry level cooking skills and techniques. Experience in this subject can lead to careers in Food Service, Chef Training, Hospitality and Tourism.
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment
NZQA Info
Prepare, assemble, and present complex sandwiches for service in a commercial kitchen
NZQA Info
Demonstrate knowledge of nutrition in commercial catering
NZQA Info
Demonstrate knowledge of culinary products, terms, and food preparation methods
Disclaimer
COURSE COSTS AND STANDARDS MAY CHANGE WITHOUT NOTICE