Year 12 Hospitality (This course is now full and no longer available in 2021)

12HOS
Course Description

Teacher in Charge: H. Lamason

Content: 

This course comprises Level Two unit standards that have been designed for the Hospitality industry. The programme involves both written and practical work. The students’ practical skills and knowledge will be assessed.
Students must achieve Unit Standard 167 (Food Safety Methods in a Food Business) to attain the remaining Cookery Unit Standards,
Two practical cookery lessons per cycle give the students opportunities to develop their cookery skills.
Students will also be given the opportunity to enter local and national culinary competitions.

Skills: 

• Food hygiene and safety
• Food preparation and presentation skills
• Handling and maintaining knives
• Fruit and Vegetable cuts
• Cookery methods including poaching, baking and preserving

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.



Pathway

Year 13 Hospitality, Year 13 Hospitality - The Essentials

Contributions and Equipment

All students need: pens, pencils, ruler, eraser, glue stick, highlighters, coloured pencils, scissors.
Specific requirements for this class are:
1 2B8 exercise book
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 11 Food and Nutrition or Year 11 Hospitality is preferred.


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 13272 v5 Cook food items by baking
2
I
2
U.S. 13274 v5 Cook food items by poaching
2
I
2
U.S. 13280 v6 Prepare fruit and vegetable cuts in a commercial kitchen
2
I
2
U.S. 13281 v6 Prepare and present basic sandwiches for service
2
I
2
U.S. 13283 v5 Prepare and present salads for service
2
I
2
U.S. 13285 v5 Handle and maintain knives in a commercial kitchen
2
I
2
U.S. 13334 v6 Prepare and cook jams
2
I
2
U.S. 22234 v5 Compare characteristics of international dishes and prepare and present international dishes
2
I
4
Total Credits

Total Credits Available: 18 credits.
Internally Assessed Credits: 18 credits.

Pathway Tags

Food Critic, Food Stylist, Cake Decorator, Product Promotion, Hospitality, Chef, Baker, Bar Manager, Bar Tender, Front of House, Caterer, Housekeeper, Cafe Manager, Hotel/ Motel Receptionist, Barista.