12 Hospitality

12HOS
Course Description

Teacher in Charge: Miss S. Brooks

This Year 12 course is for students who wish to gain the foundation skills and knowledge for entering the hospitality industry. Outside providers will be used to deliver some components of the course.

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.

Assessment: Assessments will be selected from a combination of unit standards studying food safety concepts and front of house and basic back of house services. This course will offer 20 credits at Level 2 covering a range of skills.


Pathway

13 Hospitality

Course Costs and Equipment/ Stationery requirements

Contribution towards competition entries plus provision of some items.


Recommended Prior Learning

Completion of Year 10 or 11 Food Technology preferred and Unit Standard 167 Food Safety & Hygiene must be passed in order to achieve Level 2 Hospitality.


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 167 v8 Practise food safety methods in a food business under supervision
2
I
4
U.S. 13271 v5 Cook food items by frying
2
I
2
U.S. 13276 v5 Cook food items by grilling
2
I
2
U.S. 13278 v5 Cook food items by roasting
2
I
2
U.S. 13280 v6 Prepare fruit and vegetable cuts in a commercial kitchen
2
I
2
U.S. 13281 v6 Prepare and present basic sandwiches for service
2
I
2
U.S. 13283 v5 Prepare and present salads for service
2
I
2
U.S. 13285 v5 Handle and maintain knives in a commercial kitchen
2
I
2
U.S. 14425 v7 Prepare and serve hot and cold non-alcoholic drinks for a commercial hospitality establishment
2
I
5
Total Credits

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

Pathway Tags

Hospitality, Cook, Baker, Kitchenhand, Chef, Cafe Worker


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.