Food and Hospitality Level 2

HOS201
Course Description

Teacher in Charge: Miss Phillips

Food and Hospitality 201

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 foodies 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 per topic and one resubmission opportunity will be offered where there are minor areas for improvement. 

Optional Standards:
Unit Standard 22234 - Compare characteristics of international dishes and prepare and present international dishes (4 Credits) 
Unit Standard 13334 - Prepare and cook jams (2 Credits)


Pathway

Food and Hospitality Level 3

Contributions and Equipment/Stationery

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


Recommended Prior Learning

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


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
A.S. 91351 v4 Processing Technologies 2.60 - Implement advanced procedures to process a specified product
Assessments:
Term: 2, Week: 9
2
I
4
U.S. 17287 v7 Prepare and present filtered coffee for service
Assessments:
Term: 3, Week: 10
2
I
2
U.S. 17286 v8 Prepare and present pressed coffee for service
Assessments:
Term: 3, Week: 10
2
I
2
U.S. 17285 v9 Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision
Assessments:
Term: 3, Week: 10
2
I
4
U.S. 13285 v5 Handle and maintain knives in a commercial kitchen
Assessments:
Term: 1, Week: 9
2
I
2
U.S. 13272 v5 Cook food items by baking
Assessments:
Term: 2, Week: 9
2
I
2
U.S. 167 v8 Practise food safety methods in a food business under supervision
Assessments:
Term: 1, Week: 9
2
I
4
Total Credits

Total Credits Available: 20 credits.
Internally Assessed Credits: 20 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.