Burnside High School Burnside High School

NCEA Level 1 Hospitality Food Studies

Course Description Recommended Prior Learning

Year 9 or 10 Foods helpful but not compulsory

Hospitality: Food Studies


This course utilises Cookery Level 2 Unit Standards. 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 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 8 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.    

The course will be semesterised and co-exist with 11PCE (Practical Computing). This will mean that you will complete the cookery assessments in one semester and then swap to complete practical computing in the next semester (or vice versa). You will gain the benefits of both of these subjects throughout the year.

NOTE: For 2024 - This will be running as a Full Year Course

Additional credits for Food Safety will be offered (4 credits).

Course Overview

Semester A
Course Introduction.

Recap on Food Safety aspects.

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.

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 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.

You will produce a range of sweet and savoury baked items suitable for catering. This will include various dough, pastry and batter items, inclusive of fillings and finishings.

Semester B
Swap to 11PCE (Practical Computing).

Learning Areas:


Career Pathways

Baker, Chef, Food Technologist

Contributions and Equipment/Stationery

Course materials contribution $79 for the supply of pantry items.
Students will be expected to provide perishable goods each week.
Workbook contribution of $42.00.