Marlborough Boys’ College
NCEA L3 Hospitality
Course Description
Food Technology in Year 13 provides students with the opportunity to achieve Industry Training Unit Standards in Cookery. The service I Q unit standard workbooks provide assessment tasks. Demonstrations, student research and presentation of seminars to the group, sensory taste testing and investigations are some of the delivery techniques used to teach skills and knowledge. Chefs, guest speakers, visits and work experience may contribute to the programme. Students are to study the assessment information and ask the teacher to clarify any points if necessary. These unit standards contribute towards chef training-cookery and bakery tertiary qualifications.
Vocational Pathways:
Cookery qualifications through apprenticeships and studies at Polytechnics and University.
These unit standards apply to the Services Industry Sector vocational pathway. Unit standard 14725 applies to the Manufacturing and Technology pathway.
Course Overview
Term 1
US168 Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment
Term 2
US18497 Demonstrate knowledge of culinary products, terms, and food preparation methods for special functions.
Term 3
US 24525 Perform food costing calculations in a commercial hospitality environment
US13325 Prepare and bake basic cakes, sponges, and scones in a commercial kitchen
Recommended Prior Learning
You should have studied Level 1 or Level 2 Hospitality Studies to be considered for this course.
Contributions and Equipment/Stationery
Bringing Service IQ workbooks and pens to class. Devices for research and photography.
Chef's uniforms are supplied.
Pathway
Vocational Pathways These unit standards apply to the Services Industry Sector vocational pathway. Unit standard 14725 applies to the Manufacturing and Technology pathway. For more information regarding the pathway and the range of careers you can target -study the website at the end of this page.
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. NCEA unit standards are graded as achieved and not achieved.Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment
NZQA Info
Prepare and bake basic cakes, sponges, and scones in a commercial kitchen
NZQA Info
Demonstrate knowledge of culinary products, terms, and food preparation methods
NZQA Info
Perform food costing calculations in a commercial hospitality environment
Useful Links
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