NCEA Level 1 Hospitality Food Studies

11HFS
Course Description

Teacher in Charge: Mr N. Sandes

Hospitality: Food Studies

INTRODUCTION:

This course utilises Cookery Level 2 Unit Standards and a NCEA Level One Achievement 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 skills. This course will equip you with the necessary skills to maintain your own personal wellbeing 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 five cookery Unit Standards totaling 12 credits. The course also contains up to four Achievement Standard 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. Achievement Standards can attain; Achieved, Merit, Excellence and Not Achieved.

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




Course Overview

Term 1
Food Safety (167 Unit Standard)
An introduction to the importance of preparing and storing food safely, both at home and in industry. It examines the causes, effects and possible sources of food spoilage, food poisoning and food contamination and how these can be prevented. Through practical activities you will demonstrate your understanding of safe food handling practices and apply a food safety programme (HACCP).



Term 2
Implement basic procedures to process a product (1.60 Achievement Standard)

This will focus on the production and processing of a food product which will also utilise the cookery skills you have learnt during Term 1



Term 3
Knives
You will be introduced to knife handling and maintenance skills and throughout the year will develop these skills by preparing a variety of dishes with an emphasis on contemporary flavours and presentation.

Grilling
During this unit you will gain a basic understanding of how to prepare suitable foods for grilling. This will be tested through the grilling of meat and vegetables.

Salads
Salads are not just a summer treat. They can be made into individual-sized servings or prepared and served as part of a buffet. During this unit you will prepare and serve sensational salads with dressings to complement and enhance the overall flavour and presentation.

Term 4
Hospitality Career Pathways
During this unit you will identify different sectors, career pathways and training options within the hospitality industry.

Contributions and Equipment/Stationery

Course materials contribution $48
Workbook contribution $64


Recommended Prior Learning

Year 9 or 10 Foods helpful but not compulsory


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 167 v8 Practise food safety methods in a food business under supervision
2
I
4
U.S. 13276 v5 Cook food items by grilling
2
I
2
U.S. 13283 v5 Prepare and present salads for service
2
I
2
U.S. 13285 v5 Handle and maintain knives in a commercial kitchen
2
I
2
U.S. 21058 v5 Identify career pathways in the hospitality industry
1
I
2
A.S. 91082 v4 Processing Technologies 1.60 - Implement basic procedures to process a specified product
1
I
4
Total Credits

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

Pathway Tags

Baker, Chef, Food Technologist