11HFC

NCEA Level 2 New Zealand Certificate in Hospitality Course (11HFC)

Course Description

New Zealand Certificate in Hospitality Level 2

This NZQA-approved course utilises Service IQ Cookery Level 2 Unit Standards which will be delivered over 2 years. The course is designed to give you an insight into aspects of working in a commercial kitchen and foundational cookery and front-of-house skills. It will provide an introduction to the skills and knowledge required for someone considering a career in the Hospitality and/or Food Technology industry. Students will usually cook three times per week in the commercial kitchen.

The Year 11 NZ Certificate in Hospitality course is assessed against nine Unit Standards which total 20 credits in the first year. All work is internally assessed through written tests and practical tasks. Unit Standards have only one level of competency – standards are either Achieved or Not Achieved. 

Work throughout the year will be internally assessed through tests and practical tasks. There is no external assessment for this course.    

The course will be continued in Year 12 Hospitality: Food and Beverage which will deliver the remainder of the credits totaling 41 credits at Level 2. Students will participate in live Restaurant Assessments. Espresso coffee will be taught for this course but not assessed.

Topics Include:

Food Safety/Contamination Prevention

Safe knife use

Problem-solving in the hospitality industry

Maintaining a safe and secure environment for people in the hospitality industry

Baking

Salads

Sandwiches

Grilling

Mocktails

NOTE: Students are expected to provide some perishable foods for practical lessons. Details of this will be available on Schoology to help assist the organisation of this.

Recommended Prior Learning

No prior learning is required for this subject, however, Junior Food is helpful.

Students are expected to complete Year 2 of this Certificate.

Contributions and Equipment/Stationery

No fees are required for this course (currently covered by Gateway funding).
Students will be expected to provide some perishable foods each week.

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

Total Credits Available: 20
Internal Assessed Credits: 20
External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 167 v9
NZQA Info

Practise food safety methods in a food business under supervision


Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 7123 v8
NZQA Info

Apply a problem-solving model


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13272 v6
NZQA Info

Cook food items by baking


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13276 v6
NZQA Info

Cook food items by grilling


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13281 v7
NZQA Info

Prepare and assemble, and present basic sandwiches for service


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13283 v6
NZQA Info

Prepare and assemble, and present salads for service


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13285 v6
NZQA Info

Handle and maintain knives in a commercial kitchen


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 14466 v7
NZQA Info

Demonstrate knowledge of maintaining a safe and secure environment for people in the hospitality industry


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 20666 v7
NZQA Info

Demonstrate basic knowledge of contamination hazards and control methods used in a food business


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 20
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0