Burnside High School Burnside High School

11 Hospitality Certificate Course

Course Description 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.

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





Learning Areas:


Career Pathways

Baker, Butcher, Cook, Bartender, Hotel/Motel Manager, Cafe Worker, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand, Chef, Hotel Porter, Maitre d’Hotel

Contributions and Equipment/Stationery

Course materials contribution $105 for the supply of pantry items.
Students will be expected to provide perishable goods each week.
Workbook contribution of $87.