NCEA Level 3 Hospitality: Food Studies

13HFS
Course Description

Teacher in Charge: Mr N. Sandes

Recommended Prior Learning

Year 11 or 12 Food Technology, Hospitality or Food and Nutrition (not compulsory)

Students without Food Safety knowledge will be provided with additional support.


Hospitality: Food Studies

INTRODUCTION: 

This course utilises Service IQ Cookery Level 3 Unit Standards which may credit toward the National Certificate in Hospitality. The course will provide you with an insight into aspects of working in a commercial kitchen. It will provide an introduction to the skills and knowledge required for someone considering a career in the Hospitality industry. 

The Year 13 Hospitality programme is assessed against four Service IQ Unit Standards and one generic Unit Standard which total 19 credits at level 3. All work is internally assessed through written tests and practical tasks. 

Students will have two practical cookery or coffee periods each week.

Unit Standards have only one level of competency – unit standards are either Achieved or Not Achieved. All assessment dates are included on the term planners, on schoology and the wall in the classroom. Any changes to these will have a minimum of 1 weeks notice. 




Course Overview

Term 1
Course Introduction
Food Safety
Kitchen Safety

Unit Standard 13325: Prepare, assemble and present complex sandwiches for service in a commercial kitchen


Unit Standard 13314: Prepare and cook egg dishes in a commercial kitchen


Term 2
Eggs continued

Unit Standard 13343: Demonstrate knowledge of Nutrition in commercial catering

Term 3
Unit Standard 17288
Prepare and present espresso beverages for service

Unit Standard 9681: Contribute within a team or group which has an objective (Lunchtime events assessment)

Term 4
Unit Standard 9681: Contribute within a team or group which has an objective

Learning Areas:

Food Technology and Hospitality



Career Pathways

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

Contributions and Equipment/Stationery

Course Materials Contribution $75
Workbook contribution $39
Coffee Course contribution $105


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

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


Disclaimer

Burnside High School may change any costs, courses or standards offered without notice.