Level 3 Hospitality
13HOS Course DescriptionTeacher in Charge: Miss S. Brooks.
Recommended Prior LearningCompletion of a hospitality course at Year 12 or by pre-approval from the HOD. Unit Standard 167 Practise Food Safety Methods in a food business.
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 range of credit options based on practical and theory units.
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 - Entrees and Patisserie
Culinary Terms and Skills - Complex Sandwiches, Baking, Pasta, Preserves, Desserts 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.
Learning Areas:
Assessment Policy & Procedures Course Costs and Equipment/ Stationery requirements
We are requesting a voluntary payment of $110 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.