12HFS

NCEA Level 2 Hospitality Food Studies

Course Description

Hospitality Food Studies

INTRODUCTION: 

This course utilises Service IQ Cookery Level 2 Unit Standards. 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 four Unit Standards which total 16 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. 

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

Students will gain experience in our senior kitchen to learn the fundamentals of different cookery methods, presentation methods, and developing balanced nutritional dishes.

Topics covered;

  • Sandwiches
  • Fruits and Vegetables
  • Poaching
  • Boiling
  • Frying
  • Roasting
  • Applying Safe Work Practices

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

Total: 16 credits.

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 11 Food Technology or Food and Nutrition are helpful but not required.

Contributions and Equipment/Stationery

Course Materials Contribution $80 for pantry staples/basic ingredients, which the school provides.
Students will be expected to provide perishable items each week.
Workbook Contribution $48.

Credit Information

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

Total Credits Available: 16 credits.
Internally Assessed Credits: 16 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 13271 v6
NZQA Info
Cook food items by frying
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13273 v6
NZQA Info
Cook food items by boiling
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13274 v7
NZQA Info
Cook food items by poaching
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13278 v6
NZQA Info
Cook food items by roasting
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13280 v7
NZQA Info
Prepare fruit and vegetable cuts 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. 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. 24526 v5
NZQA Info
Apply safe working practices in a commercial kitchen
Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 16
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0