NCEA Level 2 Hospitality Food Studies

Course Description

Teacher in Charge: Mr N. Sandes

Recommended Prior Learning

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

Hospitality Food Studies


This course utilises Service IQ Cookery Level 2 Unit Standards and a Technology Achievement Standard. 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 six Unit Standards which total 16 credits and one Achievement Standard worth 4 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. Achievement Standards have 4 levels of Achievement- Excellence, Merit, Achieved and Not Achieved.

Course Overview

Term 1
Curse introduction

Basic Food Hygiene

Kitchen Safety
During this unit, you will gain an understanding of working safely in a commercial kitchen, including the safe use of commercial equipment.

Unit Standard 13281 Basic Sandwiches
During this unit, you will gain a basic understanding of how to prepare various classifications of basic sandwiches.

Unit Standard 13271 Frying
During this unit, you will learn to shallow and deep fry a range of vegetable and protein food items for service.

Term 2
Unit Standard 13278 - Roasting

During this unit, you will gain a basic understanding of how to prepare suitable foods for various classifications of roasting.

Achievement Standard Processes 91351 (2.60)
This will focus on the production and processing of a food product. This will likely be a sweet dessert product.

Unit Standard 13280 - Fruit and Vegetable Cuts
During this unit, you will learn basic fruit and vegetable cuts used in commercial cookery.

Term 3
Unit Standard 22234 International Foods

Students will investigate a range of cuisines from around the world. A personal research project is included so that students can explore a particular cuisine and culture of interest to them. There is a strong practical cookery focus on learning new cookery techniques and styles.

Term 4
International Foods continued.

Learning Areas:


Contributions and Equipment/Stationery

Course Materials Contribution $79
Workbook Contribution $28

Pathway Tags

Cook, Baker, Bartender, Hotel/Motel Manager, Cafe Worker, Cafe/Restaurant Manager, Chef