2HOS

Level 2 Hospitality

Course Description

In Level 2 Hospitality students will demonstrate knowledge of ingredients and cookery techniques to develop a wide range of dishes that meet food safety and industry presentation standards. Students will use research, technology, reading and writing skills to apply knowledge of cultures around the world.  

Learning Opportunities

In this course you will need to:

Develop these skills:Explore this content:
  • Cookery methods and techniques- a range of different disciplines using a range of ingredients to complete successful dishes that meet industry standards. 
  • Demonstrate food safety knowledge and practices.

  • Interpersonal skills- collaborative team work when practising for assessments, responding to client needs, demonstrating leadership in planning and executing dishes.
  • Explore International influence on cuisine.

  • Resource management- Manage time, ingredients, equipment while negotiating with staff while using research skills, devices and classmates to complete assessment criteria. 
  • Develop cookery techniques to cover a wide range of ingredients and methods. 
  • Applied academic skills- read, write, interpret, discern and apply knowledge of food safety, cookery techniques and cultural influences.
  • Develop strategies for safe knife use, storage and maintenance. 

 


Resources Required

Covered shoes for practical lessons.

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

Total Credits Available: 20 credits.
Internally Assessed Credits: 20 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 167 v9
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 v6
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. 13274 v7
NZQA Info
Cook food items by poaching
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13280 v7
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 v7
NZQA Info
Prepare and assemble, 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 v6
NZQA Info
Prepare and assemble, 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 v6
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
U.S. 22234 v6
NZQA Info
Compare characteristics of international dishes and prepare and present international dishes
Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 20
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0