13HOS

Year 13 Hospitality

Course selection will be active from the 14th August 2020.

Course Description

Teacher in Charge: H. Lamason

Skills: 

  • Food preparation and presentation skills
  • Planning and preparation of food for customers
  • Knowledge of culinary terminology
  • Learning the process of preserving seasonal produce

This is NOT a University approved subject

Students need to be able to handle a variety of foods, and the course is NOT suitable for students with severe food allergies or strict dietary requirements.


Contributions and Equipment

All students need: pens, pencils, ruler, eraser, glue stick, highlighters, coloured pencils, scissors.
Specific requirements for this class are:
1 1B8 exercise book
1 Clearfile
Students have the option of bringing in additional or specialised ingredients

Fully covered shoes are compulsory for all practical classes.

Recommended Prior Learning

Successful completion of Year 12 Hospitality and Unit Standard 167 is essential. It is not advisable to take Hospitality as well as Food and Nutrition at this level.

Credit Information

Total Credits Available: 23 credits.
Internally Assessed Credits: 23 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 13316 v5
NZQA Info
Prepare and cook basic pasta dishes in a commercial kitchen
Level: 3
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13331 v5
NZQA Info
Prepare and cook pickles, chutneys, and preserves in a commercial kitchen
Level: 3
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 17284 v6
NZQA Info
Demonstrate knowledge of coffee origin and production
Level: 3
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 17288 v7
NZQA Info
Prepare and present espresso beverages for service
Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 18497 v7
NZQA Info
Demonstrate knowledge of culinary products, terms, and food preparation methods
Level: 3
Internal or External: Internal
Credits: 8
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 23
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
TotalNumeracy Credits: 0

SchoolPoint by Inbox Design SCHOOLPOINT129, Rendered 1.05MB in 0.0702 seconds with 12 queries.