NCEA Level 2 Hospitality

12HOF
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.


Pathway

NCEA Level 3 Hospitality

Contributions and Equipment/Stationery

$80.00 – ingredients and Service IQ packages


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.


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 167 v8 Practise food safety methods in a food business under supervision
2
I
4
U.S. 13276 v5 Cook food items by grilling
2
I
2
U.S. 13281 v6 Prepare and present basic sandwiches for service
2
I
2
U.S. 13283 v5 Prepare and present salads for service
2
I
2
U.S. 13285 v5 Handle and maintain knives in a commercial kitchen
2
I
2
U.S. 13334 v6 Prepare and cook jams
2
I
2
U.S. 13344 v6 Demonstrate knowledge of the characteristics of cookery methods and their applications in commercial catering
2
I
3
U.S. 22234 v5 Compare characteristics of international dishes and prepare and present international dishes
2
I
4
Total Credits

Total Credits Available: 21 credits.
Internally Assessed Credits: 21 credits.

Related Videos
https://www.youtube.com/watch?v=YtbJvGvaXtk
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