NCEA Level 2 Hospitality Food Studies
Teacher in Charge: Mr N. Sandes
Hospitality Food Studies
This course utilises Service IQ Cookery Level 2 Unit Standards and a Technology Achievement Standard. The course is designed to give you an insight into aspects of working in a commercial kitchen and food product design. 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 12 Hospitality: Food Studies programme is assessed against six Unit Standards which total 16 credits and one Achievement Standard worth 4 credits. 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. Achievement Standards have 4 levels of Achievement- Excellence, Merit, Achieved and Not Achieved.
Basic Food Hygiene
During this unit, you will gain an understanding of working safely in a commercial kitchen, including the safe use of commercial equipment.
Unit Standard 13281 Basic Sandwiches
During this unit, you will gain a basic understanding of how to prepare various classifications of basic sandwiches.
Unit Standard 13271 Frying
During this unit, you will learn to shallow and deep fry a range of vegetable and protein food items for service.
Unit Standard 13278 - Roasting
During this unit, you will gain a basic understanding of how to prepare suitable foods for various classifications of roasting.
Achievement Standard Processes 91351 (2.60)
This will focus on the production and processing of a food product. This will likely be a sweet dessert product.
Unit Standard 13280 - Fruit and Vegetable Cuts
During this unit, you will learn basic fruit and vegetable cuts used in commercial cookery.
Unit Standard 22234 International Foods
Students will investigate a range of cuisines from around the world. A personal research project is included so that students can explore a particular cuisine and culture of interest to them. There is a strong practical cookery focus on learning new cookery techniques and styles.
International Foods continued.
Recommended Prior Learning
Year 11 Food Technology or Food and Nutrition are helpful but not required.
Contributions and Equipment/Stationery
Course Materials Contribution $79
Workbook Contribution $28
Total Credits Available: 22 credits.
Internally Assessed Credits: 22 credits.