Food and Hospitality, Level 1
HOS1 Course DescriptionTeacher in Charge: Whaea D. Phillips.
Recommended Prior LearningThere is no prerequisite on this course and students do not need to have completed year 10 Food Technology before starting this course.
Food and Hospitality Level 1
This course is aimed at akonga students, whose goal is to one day enter the food industry or simply develop life skills that will enhance personal hauora and wellbeing. You will learn a variety of skills and knowledge related to the food and beverage sectors of the food industry.
Food and Hospitality, is internally assessed, and evidence for each topic is collected over a period of time and will include practical and knowledge assessment. There will be checkpoints throughout the year to monitor akonga student progress and give feedback, there is an expectation that akonga students complete up to date written assignment and practical skills to be ready for each checkpoint. There are several internally assessed practical tasks for each Unit Standard and these will be introduced ongoing throughout each Term as we work through the knowledge components.
There is an expectation that students will work safely and respectfully following our school Tikanga/Values.
Course Overview
Term 1
Hot finger food
- Prepare hot finger food by following recipes using a variety of methods.
- Food presentation and plating techniques.
- Food safety practices.
- Safe knife handling skills and techniques.
- Communicate effectively within your kitchen group
Culinary knife care
- Safe knife handling, carrying, passing, washing, drying and storing
- Types of knives and uses
- Develop safe knife skills
Term 2
Celebration drinks
- Learn how to prepare and garnish different types of mocktail beverages
- Measuring and understanding ratios
- Select and check bar equipment for damage and cleanliness
- Select and check ingredients for quality before making drinks
- Practice methods: shake, blend, stir, build
- Safety practices in beverage service
- Customer service skills
Fruit and vegetable dishes
- Food preparation and presentation skills
- Knife skills
Term 3
Sauce and Soup Dishes
- Learn about common sauce and soup recipes and how to make them.
- Investigate in season produce and prepare seasonal sauces and soups
- Sustainable food practice
Bakery
- Learn how to plan, bake and present a batch of scones, cake and sponge.
- Planning for efficiency of time and resources
- Measuring correctly
- How technique influence the quality of the outcome
Term 4
Completing final assessment submissions.
Egg and Cheese Dishes - will only be offered if there is time to complete learning and assessment for this topic
- Learn to prepare, cook and present a variety of egg and cheese dishes common in the food industry
- Quality checks for egg and cheese products
- Methods of cooking eggs and cheese
- Sensory evaluation of different cheese types
- Describe the distinctive characteristics of different types of cheese
- Self management skills
Assessment Information
There will be 1 assessment opportunity each for written and practical components, and 2 resubmission opportunities where there are minor areas for improvement.
Waiter/Waitress, Cafe/Restaurant Manager, Chef, Maitre d’Hotel, Baker, Bartender, Cafe Worker
Contributions and Equipment/StationeryStudents 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.