NCEA Level 1 Hospitality
Course Description
Teacher in Charge: Mrs S. Jones.
Students will have the opportunity to learn about a variety of food preparation techniques such as baking, grilling, poaching and frying. Practical lessons are focused around distinct foods such as eggs, meats, vegetables and baked goods. Students need to meet a minimum standard with the practical and written assessments. Assessment is ongoing therefore high levels of attendance and self-management skills are required.
Recommended Prior Learning
Year 9 or 10 Food Technology is recommended but not compulsory.
Contributions and Equipment/Stationery
A4 Clear Fil 40 page.
A4 lined refill.
Pathway
This unit standard based course covers food safety and hygiene as well as fundamental cooking skills for use within the Hospitality Industry. 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 terminology used for food and recipes in commercial cookery
NZQA Info
Prepare, cook, and present meat in the hospitality industry
NZQA Info
Prepare and present fruit and vegetables in the hospitality industry
NZQA Info
Prepare and present sauce and soup in the hospitality industry
NZQA Info
Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
NZQA Info
Prepare and present egg and cheese dishes in the hospitality industry
NZQA Info
Identify career pathways in the hospitality industry
NZQA Info
Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry
Disclaimer
COURSE COSTS AND STANDARDS MAY CHANGE WITHOUT NOTICE