Level 2 Hospitality
Course Description
Teacher in Charge: Miss L. Clouston.
Entry into this course is at the discretion of the TiC Hospitality.
The standards offered in this course may be altered at the discretion of the Tic Hospitality
A supplementary cost is charged to cover the cost of food used in practical sessions. The emphasis of this course is to provide studies in Hospitality for students who are interested in working in that area. Student’s complete industry based unit standards provided by Service IQ. Students must gain US 167 in order to be able to gain any credits for the cookery unit standards. Students need to be able to handle a variety of foods, and the course is NOT suitable for students with severe food allergies.
*Students must choose either Hospitality or Food Technology they cannot do both.*
Hospitality is not a University approved subject.
Recommended Prior Learning
Pathway
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Practise food safety methods in a food business under supervision
NZQA Info
Cook food items by baking
NZQA Info
Prepare fruit and vegetable cuts in a commercial kitchen
NZQA Info
Prepare and assemble, and present basic sandwiches for service
NZQA Info
Prepare and assemble, and present salads for service
NZQA Info
Handle and maintain knives in a commercial kitchen
NZQA Info
Compare characteristics of international dishes and prepare and present international dishes
NZQA Info
Identify customary kai Māori and describe its gathering process
Disclaimer
Courses will only run based on minimum entries
Selecting a course does not guarantee entry into this course
You may apply for an exemption if you do not meet the prerequisites of a course or if the course requires this for entry
Standards offered can be altered at the discretion of the HOF or HOD of the Department
Some standards in NCEA courses might be optional depending on student strengths