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. Unit standard 14725 applies to the Manufacturing and Technology pathway.
Course Overview
Term 1
Prepare, assemble and present complex sandwiches for service in a commercial kitchen.
Demonstrating knowledge of food contamination hazards and control methods used in a food business. This will be taught and then demonstrated by you as you undertake practical assignments.
Term 2
Prepare and cook pickles, chutneys and preserves in a commercial kitchen.
Demonstrate knowledge of basic nutrition in commercial catering.
Catering for events. Preparing and presenting a range of sweet and savoury foods for special functions.
Term 3
Demonstrate knowledge of basic nutrition in commercial catering.
Planning and cooking a variety of meals to suit the food needs of various groups of people.
Demonstrate knowledge of consumer problems and ways to resolve them. The rights of consumers and techniques for resolving problems with regard to the sale of goods and the quality of workmanship and services.
Catering for events. Preparing and presenting a range of sweet and savoury foods for special functions.
Term 4
Cook food items by braising and stewing. Curries, casseroles and stews.
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. NCEA unit standards are graded as achieved and not achieved.
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/StationeryBringing Service IQ workbooks and pens to class. Devices for research and photography.
Chef's uniforms are supplied.