NCEA Level 2 Hospitality Food Studies

12HFS
Course Description

Teacher in Charge: Mr N. Sandes

Hospitality Food Studies

INTRODUCTION: 

This course utilises Service IQ Cookery Level 2 Unit Standards and an 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. 



The Year 12 Hospitality: Food Studies  programme is assessed against 5 Unit Standards which total 14 credits at level 2 and also up to 1 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

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.

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.

Contributions and Equipment/Stationery

Course Materials Contribution $48
Workbook Contribution $47


Recommended Prior Learning

Year 11 Food Technology or Food and Nutrition (not compulsory)


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 13271 v5 Cook food items by frying
2
I
2
U.S. 13278 v5 Cook food items by roasting
2
I
2
U.S. 13280 v6 Prepare fruit and vegetable cuts in a commercial kitchen
2
I
2
U.S. 13281 v6 Prepare and present basic sandwiches for service
2
I
2
U.S. 22234 v5 Compare characteristics of international dishes and prepare and present international dishes
2
I
4
A.S. 91351 v4 Processing Technologies 2.60 - Implement advanced procedures to process a specified product
2
I
4
Total Credits

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

Pathway Tags

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