NCEA Level 2 Hospitality
Subject Description
Teacher in Charge: Mrs M. Webster.
Students will be looking at the development of food products both in the classroom and in the commercial environment while developing advanced practical skills. This course builds a foundation for the Hospitality industry.
Recommended Prior Learning
Students KAMAR record must demonstrate consistent safe working practices and an adherence to expected classroom routines. Other students may be admitted at the discretion of the HOD.
Contributions and Equipment/Stationery
$80.00 – ingredients and Service IQ packages
Pathway
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Practise food safety methods in a food business under supervision
NZQA Info
Cook food items by grilling
NZQA Info
Prepare and assemble, and present basic sandwiches for service
NZQA Info
Prepare and assemble, and present salads for service
NZQA Info
Handle and maintain knives in a commercial kitchen
NZQA Info
Prepare and cook jams
NZQA Info
Demonstrate knowledge of the characteristics of cookery methods and their applications in commercial catering
NZQA Info
Compare characteristics of international dishes and prepare and present international dishes