HOS1

NCEA L1 Hospitality Studies / Chef Training

Course Description

Hospitality Studies/Chef Training:

This course has a high practical emphasis, as well as theoretical work.  You will demonstrate your knowledge about the different topics by using textbooks and completing unit standard question papers.  Practical skills are taught in the singles, alongside the double periods where you will use these skills to prepare and present food according to the area of Hospitality Skills that you are studying at the time. 

Industry cooking standards are applied where meal planning, adapting and developing, and food presentation all plays a part.

The unit standards achieved contribute towards Polytechnic and Apprenticeship qualifications and NCEA. 

 

 




Course Overview

Term 1
US 21059 Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry.




Term 2
US 15901 Prepare and present fruit and vegetables in the hospitality industry.
US 15895 Demonstrate knowledge of boiling and baking in the commercial catering industry.




Term 3
US 15920 Prepare and present sauce and soup in the hospitality industry.
US 15921 Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry.

Term 4
US 19770 Prepare and present egg and cheese dishes 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.

Description Type Value
Voluntary $
$0.00

Pathway

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: 23 credits.
Internally Assessed Credits: 23 credits.

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. 13279 v7
NZQA Info
Cook food items by microwaving
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15895 v6
NZQA Info
Demonstrate knowledge of boiling and baking in the commercial catering industry
Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15896 v6
NZQA Info
Demonstrate knowledge of frying and grilling as cookery methods in the commercial catering industry
Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15919 v6
NZQA Info
Prepare and present hot finger food in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15920 v6
NZQA Info
Prepare and present sauce and soup in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15921 v6
NZQA Info
Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 21057 v5
NZQA Info
Prepare, construct, and garnish mocktails for the hospitality industry
Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 21059 v5
NZQA Info
Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry
Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 23
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0