Food and Hospitality, Level 3
HOS3 Course DescriptionTeacher in Charge: Whaea D. Phillips.
Recommended Prior LearningPre-requisites:
US 167 - Practise food safety methods in a food business under supervision (4 credits)
or
Unit 27955 - Apply food safety practices in a food related establishment (5 credits);
US 17285 - Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision (4 credits)
Food and Hospitality Level 3
This is an exciting course that encourages students to build on knowledge and skills gained in Food and Hospitality at Level 2. This course aims to provide students with transferable knowledge and skills suitable to enter the food industry or further training.
Produce a variety of hot and cold complex sandwiches suitable for catering and create a series of preserves including pickles and chutneys. This topic will include practising safe food procedures. Investigate the origins of coffee production. We will roast coffee beans, and run a small café serving coffee to real customers through part of the year, growing your confidence and skills to be work ready. Learn to cook delicious pasta dishes that are served with quality garnish techniques. Bake and decorate café style cakes, scones, muffins, biscuits, slices and decorative sponge cake.
There will be checkpoints throughout the year to monitor student progress and give feedback. There will be an expectation that students complete up to date assignment work and practical skills, so as to be ready for each checkpoint. There is one assessment opportunity and one resubmission opportunity will be offered where there are minor areas for improvement.
There is an expectation that students will work safely and respectfully following our school Tikanga/Values.
Please note: If the course pre-requisite has not yet been met. If a student has equivalent experience then there can be the option of blending a selection of Food and Hospitality Level 2 and Level 3 standards. For example, if a student works part time in a café, restaurant or has catering experience - then at the discretion of the Teacher in Charge, there could be a case to negotiate an individualized study plan to combine pre-requisite standards with a selection of the Level 3 standards.
Pre-requisites:
Level 2
US 167 - Practise food safety methods in a food business under supervision (4 credits)
or
Unit 27955 - Apply food safety practices in a food related establishment (5 credits);
US 17285 - Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision (4 credits)
Optional Standard:
Level 3
Optional standards can be used in negotiation with the Teacher in Charge to develop an individualized learning plan. For example, a student has already attained standards listed in the course content or a student is needing to attain a combination of standards to support a future direction.
168 - Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment (4 credits)
18497 - Demonstrate knowledge of culinary products, terms, and food preparation methods (8 credits)
13343 - Demonstrate knowledge of nutrition in commercial catering (5 credits)
Course Overview
Term 1
A variety of delicious hot and cold, layered, open, toasted and grilled sandwiches for different occasions. You will make your own pickles, chutneys and preserves that may be used as the hero ingredient for your café style signature complex sandwich dish.
Term 2
We will learn about where coffee is grown and how it is processed. We will roast our own coffee beans, and run a small lunchtime café serving coffee to real customers. This will create a realistic environment for students to develop their skills and serve customers in a timely manner, to be ready and confident for individual assessment.
Term 3
Prepare and cook a selection of pasta and gnocchi meals suitable to serve to others. Understand factors that might affect the yield and quality of the dish being served. Bake café style cakes, scones, muffins, biscuits, slices and decorative sponge cake. Understand the effects of food production and storage on the nutritional value of kai/food products.
Term 4
This time is reserved to run re-submission, for those who qualify, and/or catch up on assignment work to be handed in for final assessment.
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.
Cafe/Restaurant Manager, Chef, Cook, Baker, 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.