HOS2

NCEA L2 Hospitality Studies

Course Description

Food Technology in Year 12 provides students with the opportunity to achieve Industry Training Unit Standards in Cookery and Hospitality. The Service IQ unit standard workbooks provide the assessment tasks. Students are to study the assessment information and ask the teacher to clarify any points. These unit standards contribute towards tertiary qualifications and many are studied at tertiary institutes and for modern apprenticeships. There are opportunities for students to gain part time employment in the hospitality industry this year and in Year 13. Students will need to participate in catering for events on a few occasions.

Field trips to food and hospitality industries in Marlborough enhance knowledge of food production, special dietary requirements and food service skills.

Course Overview

Term 1
US24526 Apply safe working practices in a commercial kitchen
US13285 Handle and maintain knives in a commercial kitchen

Term 2
US167 Practice food safety methods in a food business under supervision
US13272 Cook food by baking

Term 3
US13283 Prepare and assemble, and present salads for service
US13275 Cook by steaming
US13273 Cook food items by boiling

Term 4
US 13281 Prepare and assemble, and present basic sandwiches for service

Recommended Prior Learning

Hospitality in Yr11 would be helpful. However, should you have a passion for the subject and have the correct work ethic, then exceptions may be granted after speaking to Head of Food and Head of Faculty.

Contributions and Equipment/Stationery

Clear file and pens required.

Assessment Information

Practical 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.

Credit Information

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

Total Credits Available: 20
Internal Assessed Credits: 0
External Assessed Credits: 20
Optional Credits Available: 0
Optional Internal Assessed Credits: 0
Optional External Assessed Credits: 0
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. 13273 v6
NZQA Info

Cook food items by boiling


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13275 v6
NZQA Info

Cook food items by steaming


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. 24526 v5
NZQA Info

Apply safe working practices in a commercial kitchen


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