HOS2

Food and Hospitality Level 2

Course Description

Teacher in Charge: Whaea D. Phillips.

Food and Hospitality Level 2

This course aims to assist young people to further develop the foundation skills required to enter the food industry. You will learn a variety of skills and knowledge related to the food and beverage sectors of the food industry. It is internally assessed, and evidence for each topic is collected over a period of time. This is an exciting course aimed at students whose goal is to enter the food industry or simply develop life skills that will enhance personal well-being beyond school. There will be checkpoints throughout the year to monitor student progress and give feedback, students are expected to complete up to date assignment and practical skills to be ready for each checkpoint. It is internally assessed, and evidence for each topic is collected over a period of time and will include skill task observation, knowledge and cookery assessment. There is one assessment opportunity and two resubmission opportunity will be offered where there are minor areas for improvement as part of the practical and theory components of each Unit Standard. 

There is an expectation that students will work safely and respectfully following our school Tikanga.




Course Overview

Term 1
Hone your knife skills and prepare fancy vegetable cuts and delicious salads for service.

Term 2
Explore international cuisine while preparing safe food for service.
Food safety.

Term 3
Prepare baked food items and espresso beverages.

Term 4
Complete practical assessments for espresso beverages.

Recommended Prior Learning


Students do not need to have studied Food and Hospitality at Level 1 to enrol in this course. 

Contributions and Equipment/Stationery

Students will be provided with learning material and assessments.

Pathway

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

Total Credits Available: 24 credits.
Internally Assessed Credits: 24 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 167 v9
NZQA Info
Practise food safety methods in a food business under supervision
Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 1, Week: 9

U.S. 13272 v6
NZQA Info
Cook food items by baking
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 2, Week: 9

U.S. 13280 v7
NZQA Info
Prepare fruit and vegetable cuts in a commercial kitchen
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13283 v6
NZQA Info
Prepare and assemble, and present salads for service
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13285 v6
NZQA Info
Handle and maintain knives in a commercial kitchen
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 1, Week: 9

U.S. 17285 v10
NZQA Info
Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision
Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 3, Week: 10

U.S. 17286 v9
NZQA Info
Prepare and present pressed coffee for service
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 3, Week: 10

U.S. 17287 v8
NZQA Info
Prepare and present filtered coffee for service
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 3, Week: 10

U.S. 22234 v6
NZQA Info
Compare characteristics of international dishes and prepare and present international dishes
Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 24
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

Disclaimer

Courses outlined will only be available if sufficient students wish to take them AND appropriate staff are available to teach them.

Courses that do not run may be offered through distance learning and be supported by the Distance Learning Department.