NCEA L2 Hospitality Studies

HOS2
Course Description

Teacher in Charge: Mrs C. Brown

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.


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

Learning Areas:

NCEA Level 2, Technology - Hangarau



Career Pathways

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

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.
Related Videos
https://www.youtube.com/watch?v=https://www.youtube.com/embed/0vTM1SSLTp0?rel=0&showinfo=0