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.
External
NZQA Info
Practise food safety methods in a food business under supervision
NZQA Info
Apply a problem-solving model
NZQA Info
Cook food items by baking
NZQA Info
Cook food items by grilling
NZQA Info
Prepare and assemble, and present basic sandwiches for service
NZQA Info
Prepare and assemble, and present salads for service
NZQA Info
Handle and maintain knives in a commercial kitchen
NZQA Info
Demonstrate knowledge of maintaining a safe and secure environment for people in the hospitality industry
NZQA Info
Demonstrate basic knowledge of contamination hazards and control methods used in a food business