NCEA L1 Hospitality Studies / Chef Training
HOS1 Course DescriptionTeacher in Charge: A. Jones.
Recommended Prior LearningTo 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 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 15892 Demonstrate knowledge of terminology used for food and recipes in commercial cookery.
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 15895 Demonstrate knowledge of boiling and baking in the commercial catering industry
Term 3
US 15901 Prepare and present fruit and vegetables in the hospitality industry
US19770 Prepare and present egg and cheese dishes in the hospitality industry
Year 11 (NCEA Level 1), Technology - Hangarau
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.
Cook, Holiday Park Manager, Deckhand, Air Force Aviator, 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/StationeryA4 clearfile folder, pen and pencil.
| Description | Type | Value |
|---|---|---|
| Voluntary | $ | |
| $0.00 | ||