03HOS

Level 3 Hospitality Studies

Course Description

Teacher in Charge: Mrs D. Chandra

The course has been designed for students who wish to develop skills in catering and cooking but are unable to commit to the current full 03HAC Trades course as they wish to keep their options open by taking up other subjects. Students aspiring to work in the food industry or in hospitality will find this course beneficial. There is also the expectation that students choosing to take this course will show a high level of commitment, energy and resourcefulness in order to complete the year's study. It will cover
• Baking skills and techniques.
• What a good ‘breakfast’ looks like on a plate. Egg cookery hints and tips.
• Food presentation skills. How to make food look good on a plate.
• How to develop better working practice habits.
It may also include customer service and communication Units, working in a team environment, job interviews and answering telephone. These skills increase confidence and enhance the chances of future job prospect.
Other Standards may be substituted, added or deleted as time and skills show. 

Please note students cannot take both Hospitality (03HOS) and Food Technology (03TEF).


Contributions and Equipment/Stationery

All food items supplied - students DO NOT bring any food from home.
White coats(supplied) and leather lace-up black covered shoes MUST be worn in the commercial kitchen.
High standard of cleanliness and food safety are expected.

Recommended Prior Learning

Background in Food or working in food industry would be an advantage.

Pathway

Selecting this course can lead to
• an Apprenticeship in Cookery, Catering Services, or Food & Beverage
• Level 3 and 4 on-job qualifications in Cookery, Catering Services, or Food & Beverage Service.

Credit Information

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

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 13314 v6
NZQA Info
Prepare and cook egg dishes in a commercial kitchen

Further assessment opportunities will not be offered for this standard inline with NZQA guidelines

Level: 3
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13316 v5
NZQA Info
Prepare and cook basic pasta dishes in a commercial kitchen

Further assessment opportunities will not be offered for this standard inline with NZQA guidelines

Level: 3
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13325 v5
NZQA Info
Prepare and bake basic cakes, sponges, and scones in a commercial kitchen

Further assessment opportunities will not be offered for this standard inline with NZQA guidelines

Level: 3
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13382 v3
NZQA Info
Develop and teach a simple movement skill in a specified workplace

Further assessment opportunities will not be offered for this standard inline with NZQA guidelines

Level: 3
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 17284 v6
NZQA Info
Demonstrate knowledge of coffee origin and production

Further assessment opportunities will not be offered for this standard inline with NZQA guidelines

Level: 3
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 16
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
TotalNumeracy Credits: 0

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