11HFS

NCEA Level 1 Hospitality Food Studies

Course Description

Hospitality: Food Studies

INTRODUCTION:

This course utilises mostly Cookery Level 2 Unit Standards and 1 Cookery Level 1 Unit Standard. It will offer you the opportunity to experience and participate in a wide range of activities in a variety of contexts with a strong focus on strengthening food preparation and life skills, with students usually cooking 3-4 times per week in the commercial kitchen.

This course will equip you with the necessary skills to maintain your own personal well-being both now and in the future; as well as prepare you for future vocational opportunities. 

The Year 11 Hospitality Food Studies programme is assessed against four cookery Unit Standards totalling 15 credits.  When you gain credits from a Unit Standard the credits contribute to your NCEA. Unit Standards have only one level of competency – standards are either competent or not yet competent. 

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

Topics Covered;

  • Food Safety
  • Grilling
  • Salads
  • Knives
  • Baking
  • Mocktails

This course option is partially funded by the Government Secondary Tertiary Alignment Resource (STAR).

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

Recommended Prior Learning

Year 9 or 10 Foods helpful but not compulsory.

Contributions and Equipment/Stationery

Course materials contribution $80 for the supply of pantry items, which school provides.
Students will be expected to provide perishable goods each week.
Workbook contribution of $44.00.

Credit Information

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

Total Credits Available: 15 credits.
Internally Assessed Credits: 15 credits.

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. 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. 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. 15921 v6
NZQA Info
Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 21057 v5
NZQA Info
Prepare, construct, and garnish mocktails for the hospitality industry
Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 15
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

Pathway Tags

Baker, Chef, Food Technologist,