NCEA Level 3 Hospitality: Cuisine and Coffee

Course Description

Teacher in Charge: Mr N. Sandes

Recommended Prior Learning

Entry requirements: Open to all year 13 Students.

13HCT - Hospitality: Cuisine and Coffee

This is a specialised practical course which will run over over double periods. Students will study Service IQ Hospitality Unit Standards with up to 21 level 3 credits being achievable.

Designed to extend practical commercial cookery and food presentation skills utilising a range of different ingredients and cookery methods students will be required to produce industry quality master chef inspired dishes. This course will equip students with greater insight into the food and catering industry as a lead into tertiary study or hospitality career options.

A key requirement of this course will be the production of food on a regular basis. This will include batch food production and lunchtime pop-up shop sessions and evening restaurant assessments later in the year.  It will take up ONE subject option line (4 periods)  but will go into lunchtimes.

Students will usually have two double period practical cookery or coffee making sessions per week

Topics include

-Comprehensive barista espresso coffee training.

-Cakes, sponges, and doughs

-Ethnically inspired cookery and food presentation

-Contemporary pasta

-Breakfast menu options

All students are expected to complete a day of work experience which will be organised in local food industry establishments.

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

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

Faculty: Technology
NCEA Level 3
Mr Sandes
Total Credits:21
Entry requirements: Open to all year 13 Students.

Please note that 13HFS and 13HCT have up to 8 credits which are the same

Learning Areas:


Career Pathways

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

Contributions and Equipment/Stationery

$120 Pantry Ingredients
$90 Chefs uniform
$105 Coffee course contribution
$15 Workbook contribution