Food and Hospitality Level 3

HOS301
Course Description

Teacher in Charge: Miss Phillips

Food and Hospitality 301

This course aims to provide students with transferable knowledge and skills suitable to enter the food industry or further training. This course requires students to work independently 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 cafeĢ selling coffee to real customers, food safety in a food business and food production procedures. 

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. Students will work together to run a lunchtime cafe through part of the year. This will create a realistic environment for students to practice barista skills in order to be ready and confident for individual assessment. There is one assessment opportunity per topic and a resubmission opportunity will be offered where there are minor areas for improvement. 

This is an exciting course that requires students to build on knowledge and skills gained in Food and Hospitality at Level 2. 






Contributions and Equipment/Stationery

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


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
A.S. 91643 v3 Processing Technologies 3.60 - Implement complex procedures to process a specified product
Assessments:
Term: 1, Week: 10
3
I
6
Y
*
U.S. 17288 v7 Prepare and present espresso beverages for service
Assessments:
Term: 2, Week: 10
3
I
5
U.S. 17284 v6 Demonstrate knowledge of coffee origin and production
Assessments:
Term: 2, Week: 10
3
I
3
U.S. 13343 v6 Demonstrate knowledge of nutrition in commercial catering
Assessments:
Term: 4, Week: 1
Term: 4, Week: 6
3
I
5
U.S. 168 v7 Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment
Assessments:
Term: 3, Week: 7
3
I
4
Total Credits
Approved subject for University Entrance

Number of credits that can be used for overall endorsement: 6

* Only students engaged in learning and achievement derived from Te Marautanga o Aotearoa are eligible to be awarded these subjects as part of the requirement for 14 credits in each of three subjects.

Total Credits Available: 23 credits.
Internally Assessed Credits: 23 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.