NCEA L1 Hospitality Studies / Chef Training
Teacher in Charge: Mrs N. Searle
Hospitality Studies/Chef Training:
This course has five out of the eight standards as practicals where students prepare food according to the area of Hospitality Skills that they are studying at the time. The aim is for you to gain skills and knowledge from as wide an area as possible.
Industry cooking standards are applied where meal planning, design and food presentation all plays a part.
The unit standards achieved contribute towards Polytechnic and Apprenticeship qualifications and NCEA.
US 21057 Prepare, construct and garnish mocktails for the hospitality industry.
US 15919 Prepare and present hot finger food in the industry.
US 21059 Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry.
US 15920 Prepare and present sauce and soup in the hospitality industry.
US 15892 Demonstrate knowledge of terminology used for food and recipes in commercial cookery
US 167 Practise food safety methods in a food business.
US 19770 Prepare and present egg and cheese dishes in the hospitality industry
US 15921 Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry.
Recommended Prior Learning
To have taken Food Technology in Yrs 9 and/or 10 could be an advantage. However, if you are a committed learner with the enthusiasm and drive for this subject, then this could be the subject for you.
Contributions and Equipment/Stationery
A4 clearfile folder, pen and pencil.
Assessment InformationPractical and theory assessments determine whether the student has achieved competency in each unit standard. Assessments are graded as NYC =Not Yet Competent or C=Competent. All practical cookery assessments are achieved on two occasions, at least a week apart to meet competency standards. The workbooks used are comprehensive and include the unit standard information and assessment material. Candidate agreements, glossary and trainer feedback forms are in this workbook.
Total Credits Available: 23 credits.
Internally Assessed Credits: 23 credits.
Cook, Holiday Park Manager, Deckhand, Air Force Airman/Airwoman, Air Force Officer, Bartender, Hotel/Motel Manager, Cafe Worker, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand, Army Soldier, Chef, Hotel Porter, Maitre d’Hotel, Health and Safety Adviser, Navy Sailor, Navy Officer,