13HOS

Level 3 Hospitality

Course Description

Teacher in Charge: Miss S. Brooks.

Year 13 Hospitality is a course focussing on techniques and skills of food preparation, cooking, barista and presentation within a commercial context. The course offers up to 33 credits. 

The course is made up of 4 main parts:

Health and Safety - A compulsory requirement of the course and essential for the industry 

Barista - Coffee Origin and Espresso Beverage making 

Culinary Arts - New Zealand Secondary Schools Culinary Challenge and Waikato Culinary Fare - Vegetable Entrees and Pastisserie 

Culinary Terms and Skills - Complex sandwiches and culinary terms 

Year 12 Hospitality students will have already completed US 167. If you have not completed the Year 12 course you will be required to complete the health and safety standard at the start of the course. Hospitality is not a University approved subject.

Students with known food allergies will need to discuss with the HOD an action plan for managing this in class before taking part in any practical lessons.



Recommended Prior Learning

Completion of a hospitality course at Year 11 or 12 or by pre-approval from the HOD. Unit Standard 167 Practise Food Safety Methods in a food business.

Course Costs and Equipment/ Stationery requirements

We are requesting a voluntary payment of $100 to go towards running a high quality course with a good range of ingredients to enhance the practical experience for students in the Hospitality programme. We believe that students really value the learning enhancements that this payment provides.

It is highly recommended all students have a takeaway container for their products they make.

Credit Information

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

Total Credits Available: 37 credits.
Internally Assessed Credits: 37 credits.

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. 13282 v6
NZQA Info
Prepare, assemble, and present complex sandwiches for service in a commercial kitchen
Level: 3
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13343 v7
NZQA Info
Demonstrate knowledge of nutrition in commercial catering
Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 17284 v7
NZQA Info
Demonstrate knowledge of coffee origin and production
Level: 3
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 17288 v8
NZQA Info
Prepare and present espresso beverages for service
Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 18497 v9
NZQA Info
Demonstrate knowledge of culinary products, terms, and food preparation methods
Level: 3
Internal or External: Internal
Credits: 8
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 28106 v2
NZQA Info
Demonstrate knowledge of preparing to compete in a culinary arts and restaurant service competition
Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 28107 v3
NZQA Info
Prepare, produce and present a product or service for a culinary arts or restaurant service competition
Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 37
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

Useful Links

Disclaimer

We aim to enable every student to have the course that they prefer, however, some courses have limited places or pre-requisits that may restrict the student's choice.