NCEA Level 3 Hospitality: Food Studies

13HFS
Course Description

Teacher in Charge: Mr N. Sandes

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.  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

Contributions and Equipment/Stationery

Course Materials Contribution $48
Workbook contribution $55


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.


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 9681 v7 Contribute within a team or group which has an objective
3
I
3
U.S. 13282 v5 Prepare, assemble, and present complex sandwiches for service in a commercial kitchen
3
I
2
U.S. 13314 v6 Prepare and cook egg dishes in a commercial kitchen
3
I
4
U.S. 13343 v6 Demonstrate knowledge of nutrition in commercial catering
3
I
5
U.S. 17288 v7 Prepare and present espresso beverages for service
3
I
5
Total Credits

Total Credits Available: 19 credits.
Internally Assessed Credits: 19 credits.

Pathway Tags

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