Food and Hospitality Level 3

Food and Hospitality Level 3

This is an exciting course that requires students to build on knowledge and skills gained in Food and Hospitality at Level 2. Where the course pre-requisite has not been met students will have the option of blending a selection of Food and Hospitality Level 2 and Level 3 standards, this will provide a greater depth of knowledge and skills. 

Food and Hospitality Level 3, aims to provide students with transferable knowledge and skills suitable to enter the food industry or further training. Students develop skills to work independently and in groups to process food products using complex procedures. Topics will include: develop menus for groups with different food needs and understand nutritional needs of customers in commercial catering, investigate the origins of coffee production and run a café serving coffee to real customers, food safety in a food business and food production procedures. Students will work together to run a lunchtime café through part of the year. This will create a realistic environment for students to develop their skills and serve customers in order to be ready and confident for individual assessment. 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. 

Food and Hospitality at Level 3 may include a blended course of Level 2 and Level 3 Unit Standards or internal/external Achievement Standards from Food Technology, Hospitality and Home Economics curriculum learning areas depending on availability and student interest.

Pre-requisites include: 

US 167, Practise food safety methods in a food business under supervision 

US 17285, Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision 

Optional Standard:

Unit Standard 18497 - Demonstrate knowledge of culinary products, terms, and food preparation methods (8 credits)

Unit Standard 17288 - Prepare and present espresso beverages for service  (5 credits)

Achievement Standard 91643 Processing Technologies 3.60 - Implement complex procedures to process a specified product (6 Credits)

Achievement Standard 91466 3.1- Investigate a nutritional Issue affecting the well-being of New Zealand society (5 credits)

Achievement Standard 91467 3.2 - Implement an action plan to address a nutritional issue affecting the well-being of New Zealand society (5 credits)