Level 1 Hospitality

L1HOS
Course Description

Teacher in Charge: Ms M. Green

Hospitality involves the teaching of cookery processes and techniques expected in the Hospitality Industry. Students have the opportunity to learn in a state-of-the-art hospitality kitchen.

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.

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.



Course Overview

Term 1
US15892, US15901

Term 2
US15896, US15919, US19770

Term 3
US15920, US15895, US15921

Term 4
US15895, US15921

Pathway

Level 2 Hospitality

Recommended Prior Learning

Although entry is open, students who took Hospitality in Year 10 have first option. Students work in groups of three students. All theory work is done individually. Closed shoes must be worn at all times.


Credit Information

This course is eligible for subject endorsement.

This course is approved for University Entrance.

Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 15892 v5 Demonstrate knowledge of terminology used for food and recipes in commercial cookery
Assessments:
Term: 1, Week: 3
1
I
5
U.S. 15895 v5 Demonstrate knowledge of boiling and baking in the commercial catering industry
Assessments:
Term: 1, Week: 2
1
I
3
U.S. 15896 v5 Demonstrate knowledge of frying and grilling as cookery methods in the commercial catering industry
Assessments:
Term: 2, Week: 4
1
I
3
U.S. 15901 v5 Prepare and present fruit and vegetables in the hospitality industry
1
I
3
U.S. 15919 v5 Prepare and present hot finger food in the hospitality industry
Assessments:
Term: 4, Week: 3
1
I
2
U.S. 15920 v5 Prepare and present sauce and soup in the hospitality industry
Assessments:
Term: 3, Week: 3
1
I
2
U.S. 15921 v5 Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
Assessments:
Term: 1, Week: 5
1
I
3
U.S. 19770 v4 Prepare and present egg and cheese dishes in the hospitality industry
Assessments:
Term: 2, Week: 4
1
I
3
Total Credits

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

Pathway Tags

Chef, Baker, Bar Manager, Bartender, Front of House, Caterer, Cafe Manager, Tourism, Hotel/Motel Receptionist, Barista, Catering Manager, Hotel Manager, Restaurant Manager, Waitress, Waiter, Tour Guide, Receptionist, Cafe Worker, Kitchenhand, Dietitian, Nutritionist, Food Technology, Food Science, New product design, Food Engineering, Public health, Quality Assurance, Food Critic, Food Stylist, Cake Decorator, Product Promotion, Hospitality, Bar Tender, Housekeeper, Hotel/ Motel Receptionist, Food marketing, Barista., Nutritioni


Related Videos
https://www.youtube.com/watch?v=40XXrUQ4Qc4
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