Level 3 Hospitality
Teacher in Charge: Ms M. Green
What will I learn and how will I learn?
Senior students work towards achieving unit standards from the hospitality industry. Each standard is dedicated to a cooking technique or process and outlines a range of dishes to be taught. Students need to be assessed as competent in the practical dishes that are set for each assessment, students must attend all practical anfd theory lessons if they wish to pass this course.
Conditions of Assessment
Assessments will be completed within class time. This is to ensure authenticity, ie, that all work students submit is their own. It is important that students understand the conditions of assessment for these standards and that they direct any questions about when and how they are able to work on them to their teacher.
Submitting Internal Assessment
It is important that students take note of the due dates for their internal assessments. All internal assessments must be submitted on or prior to the due date, unless prior approval has been granted for special circumstances (refer to your NCEA guidelines or talk to their teacher about this). Assessments that are submitted after the due date, without prior approval, will receive a Not Achieved.
Resubmission and Further Assessment Opportunities
Resubmissions can only be offered once and only when small errors or omissions need to be corrected in their work in a short period of time. There is no further teaching available. Further assessment opportunities are not available in every standard.
Recommended Prior Learning
Entry is by 14 credits at Level 2 or with approval from Teacher in Charge and/or Head of Learning Area.
This course is eligible for subject endorsement.
This course is approved for University Entrance.
Total Credits Available: 24 credits.
Internally Assessed Credits: 24 credits.
Term: 1, Week: 4
Term: 1, Week: 7
Term: 3, Week: 5
Term: 4, Week: 4
Term: 2, Week: 4
Term: 3, Week: 5
Term: 2, Week: 5
Baker, Bar Manager, Hotel/Motel Receptionist, Barista, Accommodation Manager, Catering Manager, Event Manager, Hotel Manager, Restaurant Manager, Tour Guide, Retail Manager, Dietitian, Nutritionist, New product design, Food Engineering, Public health, Quality Assurance, Food Critic, Food Stylist, Cake Decorator, Product Promotion, Hospitality, Food marketing, Barista,