12HOSP

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



Subject

Level

Recommendations

Level 2 Hospitality

2

An interest in food preparation is required. 

Level 3 Hospitality

3

12 credits in Level 2 Hospitality or at TiC discretion. 

An interest in food preparation is required.





Pathway

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

Total Credits Available: 20
Internal Assessed Credits: 20
External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 167 v9
NZQA Info

Practise food safety methods in a food business under supervision


Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13272 v6
NZQA Info

Cook food items by baking


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13280 v7
NZQA Info

Prepare fruit and vegetable cuts in a commercial kitchen


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13281 v7
NZQA Info

Prepare and assemble, and present basic sandwiches for service


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13283 v6
NZQA Info

Prepare and assemble, and present salads for service


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13285 v6
NZQA Info

Handle and maintain knives in a commercial kitchen


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 22234 v6
NZQA Info

Compare characteristics of international dishes and prepare and present international dishes


Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 27510 v5
NZQA Info

Identify customary kai Māori and describe its gathering process


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 20
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

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