3HOS

Level 3 Hospitality

Course selection will be active in August.

Course Description

In Level 3 Hospitality students will develop interpersonal relationships in order to implement research and time management skills to negotiate and plan a wide variety of dishes that demonstrate practical cookery techniques. Students will develop knowledge of culinary terms and cookery methods across a wide range of ingredients.

Learning Opportunities

In this course you will need to:

Develop these skills:Explore this content:
  • Personal qualities- negotiate with classmates and teachers to plan and execute challenging dishes. Working together to cater for a wide range of dietary needs.
  • Cookery methods and techniques over a wide variety of ingredients. 

  • Resource management- organise time, ingredients, budget, seasonality and information to complete all practical assessment opportunities.
  • Food safety practices and knowledge.
  • Information use and management- discern and research information from appropriate websites/blogs/videos/books to deepen culinary terminology and ingredient knowledge.
  • Culinary terminology and application over a wider range of ingredients.

  • Technology use- manage devices to successfully display and present information researched. Use correct cookery equipment to maximise cookery techniques. 
  • Catering to diverse dietary needs.

Resources Required

Pen, scissors, glue.
Fully covered shoes

Credit Information

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. 13310 v5
NZQA Info
Prepare and produce basic hot and cold dessert items in a commercial kitchen

Further assessment opportunities will not be offered for this standard inline with NZQA guidelines

Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
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. 18497 v8
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: 20
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

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