NCEA Level 2 Hospitality Food Studies

Hospitality Food Studies

INTRODUCTION: 

This course utilises Service IQ Cookery Level 2 Unit Standards. 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 four Unit Standards which total 16 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. 

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

Students will gain experience in our senior kitchen to learn the fundamentals of different cookery methods, presentation methods, and developing balanced nutritional dishes.

Topics covered;

• Sandwiches
• Fruits and Vegetables
• Poaching
• Boiling
• Frying
• Roasting
• Applying Safe Work Practices

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

Total: 16 credits.

NOTE: Students are expected to provide some perishable foods for practical lessons. Details of this will be on Schoology to help assist the organisation of this.