Level 3 Hospitality

13HOSP
Course Description

Teacher in Charge: Miss L. Clouston

The standards offered in this course may be altered at the discretion of the Head of Department.

This course is suitable for students who wish to have a career in the Hospitality Industry. This course compliments the course offered in Year 12, as the two courses cover different skills. Students need to be able to handle a variety of foods, and the course is NOT suitable for students with severe food allergies. A supplementary costs is charged to cover the cost of food used in practical lessons.

Students who do not have US 167 will need to complete it before being able to gain any cookery unit standards.

This is not a University approved subject.


Recommended Prior Learning

Entry by application only - please fill in exemption information

*Students must choose either Hospitality or Food Technology they cannot do both.*


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 13282 v5 Prepare, assemble, and present complex sandwiches for service in a commercial kitchen
3
I
2
U.S. 13314 v6 Prepare and cook egg dishes in a commercial kitchen
3
I
4
U.S. 13316 v5 Prepare and cook basic pasta dishes in a commercial kitchen
3
I
3
U.S. 13343 v6 Demonstrate knowledge of nutrition in commercial catering
3
I
5
U.S. 18497 v7 Demonstrate knowledge of culinary products, terms, and food preparation methods
3
I
8
Total Credits

Total Credits Available: 22 credits.
Internally Assessed Credits: 22 credits.

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