NCEA Level 2 Hospitality: Food and Beverage

12HFB
Course Description

Teacher in Charge: Mr N. Sandes

This course of study is designed as an introduction to working in a fully functional commercial kitchen or restaurant environment. A Hospitality industry recognised basic barista /espresso coffee making Unit Standard is also included. The skills and knowledge gained in this course are directly transferable to employment in the Hospitality industry or provide foundation skills for future study. Students will usually have two practical cookery or coffee making sessions per week.

Topics include

-Espresso Coffee-Machine use and beverage preparation and service

-Restaurant Service Knowledge and Skills

-Food Safety

Students can choose to study a combination of 12HFB and 12HFT following consultation with their Dean.

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





NB See also: Hospitality: Food Technology and Food and Nutrition for other foods based course options

NCEA Level 2


Pathway

NCEA Level 3 Culinary Design and Food Technology, NCEA Level 3 Hospitality: Cuisine and Coffee

Contributions and Equipment/Stationery

$48 Pantry Ingredients
$70 Assessment dinner contribution
$45 Workbook contribution
Students are expected to bring perishable ingredients up to two times per week.
Students will be required to invite four guests to a dinner assessment which has been included in the $70 dinner assessment contribution.


Recommended Prior Learning

Nil.This course is open to Year 12 and 13 students


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 62 v9 Maintain personal presentation and a positive attitude in a workplace involving customer contact
2
I
3
U.S. 14425 v7 Prepare and serve hot and cold non-alcoholic drinks for a commercial hospitality establishment
2
I
5
U.S. 14434 v7 Prepare and clear areas for table service for a commercial hospitality establishment
2
I
3
U.S. 14436 v7 Provide table service for a commercial hospitality establishment
2
I
4
U.S. 17285 v9 Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision
2
I
4
U.S. 28145 v1 Interact with customers in a service delivery context
2
I
2
Total Credits

Total Credits Available: 21 credits.
Internally Assessed Credits: 21 credits.