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. 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. Food and Hospitality, is internally assessed and evidence for each Unit Standard is collected over a period of time and will include practical and knowledge assessment.
There is an expectation that students will work safely and respectfully following our school Tikanga/Values.
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 are asked to bring a pen to classes. You will be provided with all of the learning and assessment materials required for this course including ingredients. Students are then asked to bring a container to take home the delicious kai/food products that they have made.
Pathway
Assessment Information
There will be 1 assessment opportunity each for the written and practical components, and 2 resubmission opportunities where there are minor areas for improvement.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
Assessments:
Term: 1, Week: 9
NZQA Info
Cook food items by baking
Assessments:
Term: 2, Week: 9
NZQA Info
Prepare fruit and vegetable cuts in a commercial kitchen
NZQA Info
Prepare and assemble, and present salads for service
NZQA Info
Handle and maintain knives in a commercial kitchen
Assessments:
Term: 1, Week: 9
NZQA Info
Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision
Assessments:
Term: 3, Week: 10
NZQA Info
Prepare and present pressed coffee for service
Assessments:
Term: 3, Week: 10
NZQA Info
Prepare and present filtered coffee for service
Assessments:
Term: 3, Week: 10
NZQA Info
Compare characteristics of international dishes and prepare and present international dishes
Pathway Tags
Hospitality: Chef, Baker, Bar Manager, Bartender, Front of House, Caterer, Cafe Manager, Tourism, Hotel/Motel Receptionist, Barista, Accommodation Manager, Catering Manager, Event Manager, Hotel Manager, Restaurant Manager, Chef, Waitress, Waiter, Tour Guide, Retail Manager, Receptionist, Cafe Worker, Kitchenhand, Dietitian, Nutritionist, Food Technology, Food Science, New product design, Food Engineering, Public health, Quality Assurance, Food Critic, Food Stylist, Cake Decorator, Product Promotion, Hospitality, Bar Tender, Housekeeper, Hotel/ Motel Receptionist, Food marketing, Barista., Nutritioni,
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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.