NCEA L1 Hospitality Studies / Chef Training

Course Description

Teacher in Charge: Mrs C. Brown

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. 

Hospitality Studies/Chef Training:

This course has two out of the four lessons as practicals where students prepare food according to the area of Food Design and Cookery Skills that they are studying at the time. The aim is for you to gain skills and knowledge from as wide an area as possible.

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

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

Course Overview

Term 1
US 21057 Prepare, construct and garnish mocktails for the hospitality industry.

US 15919 Prepare and present hot finger food in the industry.

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

Term 2
US 15921 Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry.

US 15920 Prepare and present sauce and soup in the hospitality industry.

US 15895 Demonstrate knowledge of boiling and baking in the commercial catering industry.

Term 3
US 167 Practise food safety methods in a food business.

US 15896 Demonstrate knowledge of frying and grilling in the commercial catering industry.

Term 4
US 13279 Cook food by Microwaving.

Learning Areas:

NCEA Level 1, Technology - Hangarau


NCEA L2 Hospitality Studies

Career Pathways

Cook, Holiday Park Manager, Deckhand, Air Force Airman/Airwoman, Air Force Officer, Bartender, Hotel/Motel Manager, Cafe Worker, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand, Army Soldier, Chef, Hotel Porter, Maitre d’Hotel, Health and Safety Adviser, Navy Sailor, Navy Officer

Contributions and Equipment/Stationery

A4 clearfile folder, pen and pencil.

Description Type Value
Voluntary $

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.
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