Food and Hospitality Level 1

HOS101
Course Description

Teacher in Charge: Miss Phillips

Food and Hospitality 101

This foundation level course is aimed at foodies whose goal is to one day enter the food industry or simply develop life skills that will enhance personal well-being beyond school. 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 and will include skill task observation, knowledge and cookery assessment. There will be checkpoints throughout the year to monitor student progress and give feedback, there is an expectation that students complete up to date assignment and practical skills to be ready for each checkpoint. There are a number of internally assessed practical cookery tasks for each topic and these will be introduced ongoing throughout each term as we work through the knowledge components. There is one assessment opportunity per Unit Standard and one resubmission opportunity will be offered where there are minor areas for improvement. 


Optional Standards:
Unit Standard 15892 - Demonstrate knowledge of terminology used for food and recipes in commercial catering (5 credits)

Unit Standard 21057 - Prepare, construct and garnish mocktails for the hospitality industry (2 credits)


Pathway

Food and Hospitality Level 2

Contributions and Equipment/Stationery

Students will be provided with Unit Standard work booklets and assessments.
Course cost is $65


Recommended Prior Learning

There is no prerequisite on this course and students do not need to have completed year 10 Food Technology before starting this course. 


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
A.S. 91082 v4 Processing Technologies 1.60 - Implement basic procedures to process a specified product
Assessments:
Term: 3, Week: 10
1
I
4
U.S. 21059 v4 Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry
Assessments:
Term: 1, Week: 11
1
I
2
U.S. 19770 v4 Prepare and present egg and cheese dishes in the hospitality industry
Assessments:
Term: 2, Week: 5
1
I
3
U.S. 15921 v5 Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
Assessments:
Term: 2, Week: 9
1
I
3
U.S. 15920 v5 Prepare and present sauce and soup in the hospitality industry
Assessments:
Term: 3, Week: 4
1
I
2
U.S. 15919 v5 Prepare and present hot finger food in the hospitality industry
Assessments:
Term: 1, Week: 9
1
I
2
Total Credits

Total Credits Available: 16 credits.
Internally Assessed Credits: 16 credits.

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


Disclaimer

Courses outlined will only be available in 2020 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.