HOS2
This course requires 2 options.

NCEA L2 Hospitality Studies

Course Description

Teacher in Charge: Mrs C. Brown

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
U.S. 13271 v5 Cook food items by frying
U.S. 24526 v4 Apply safe working practices in a commercial kitchen
U.S. 13281 v6 Prepare and present basic sandwiches for service

Term 2
U.S. 13285 v5 Handle and maintain knives in a commercial kitchen
U.S. 13278 v5 Cook food items by roasting
U.S. 13280 v6 Prepare fruit and vegetable cuts in a commercial kitchen
U.S. 13284 v5 Clean food production areas and equipment

Term 3
U.S. 13276 v5 Cook food items by grilling
U.S. 13273 v5 Cook food items by boiling
U.S. 13283 v5 Prepare and present salads for service

Term 4
U.S. 13285 v5 Handle and maintain knives in a commercial kitchen

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

Total Credits Available: 22 credits.
Internally Assessed Credits: 22 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 13271 v6
NZQA Info
Cook food items by frying
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 2021-07-05, Week: 2021-07-05

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. 13276 v6
NZQA Info
Cook food items by grilling
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13278 v6
NZQA Info
Cook food items by roasting
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13280 v7
NZQA Info
Prepare fruit and vegetable cuts 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. 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. 13284 v6
NZQA Info
Clean food production areas and equipment
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: 22
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0