HOS3

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.

Total Credits Available: 20
Internal Assessed Credits: 20
External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 168 v8
NZQA Info

Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment


Level: 3
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13325 v6
NZQA Info

Prepare and bake basic cakes, sponges, and scones 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 v9
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
U.S. 24525 v6
NZQA Info

Perform food costing calculations in a commercial hospitality environment


Level: 3
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