NCEA L3 Hospitality
Hos3 Course Description Recommended Prior LearningYou should have studied Level 1 or Level 2 Hospitality Studies to be considered for this course.
Food Technology in Year 13 provides students with the opportunity to achieve Industry Training Unit Standards in Cookery. The service I Q unit standard workbooks provide assessment tasks. Demonstrations, student research and presentation of seminars to the group, sensory taste testing and investigations are some of the delivery techniques used to teach skills and knowledge. Chefs, guest speakers, visits and work experience may contribute to the programme. Students are to study the assessment information and ask the teacher to clarify any points if necessary. These unit standards contribute towards chef training-cookery and bakery tertiary qualifications.
Vocational Pathways:
Cookery qualifications through apprenticeships and studies at Polytechnics and University.
These unit standards apply to the Services Industry Sector vocational pathway.
Course Overview
Term 1
US168 Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment
Term 2
US 13293 Demonstrate knowledge and prepare and cook vegetable dishes in the hospitality industry
Term 3
US13325 Prepare and bake basic cakes, sponges, and scones in a commercial kitchen
Term 4
US 13316. Prepare and cook basic pasta dishes in the hospitality industry.
Year 13 (NCEA Level 3), Technology - Hangarau
Assessment Information
Practical and theory assessments determine whether the student has achieved competency in each unit standard. Assessments are graded as not achieved or achieved. All practical cookery assessments have catch up's available to students who have missed practicals. 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, Air Force Aviator, 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/StationeryPens to class. Devices for research and photography.
Chef's uniforms are supplied.