L2HOS

Level 2 Hospitality

Course Description

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 and theory lessons if they wish to pass this course. Attendance needs to be above average.

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 1, or with approval from Teacher in Charge and/or Head of Learning Area.

Credit Information

This course is eligible for subject endorsement.

This course is approved for University Entrance.

Total Credits Available: 24 credits.
Internally Assessed Credits: 24 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 13271 v5
NZQA Info
Cook food items by frying
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 2, Week: 3

U.S. 13272 v5
NZQA Info
Cook food items by baking
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 2, Week: 3

U.S. 13273 v5
NZQA Info
Cook food items by boiling
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 4, Week: 3

U.S. 13274 v5
NZQA Info
Cook food items by poaching
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 3, Week: 3

U.S. 13276 v5
NZQA Info
Cook food items by grilling
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 1, Week: 3

U.S. 13278 v5
NZQA Info
Cook food items by roasting
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 2, Week: 3

U.S. 13280 v6
NZQA Info
Prepare fruit and vegetable cuts in a commercial kitchen
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 1, Week: 3

U.S. 13281 v6
NZQA Info
Prepare and present basic sandwiches for service
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 1, Week: 3

U.S. 13283 v5
NZQA Info
Prepare and present salads for service
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 3, Week: 3

U.S. 13285 v5
NZQA Info
Handle and maintain knives in a commercial kitchen
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 1, Week: 2

U.S. 22234 v5
NZQA Info
Compare characteristics of international dishes and prepare and present international dishes
Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 2, Week: 3

Credit Summary
Total Credits: 24
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
TotalNumeracy Credits: 0