Level 2 Hospitality

L2HOS
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.


Pathway

Level 3 Hospitality

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.

Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 13271 v5 Cook food items by frying
Assessments:
Term: 2, Week: 3
2
I
2
U.S. 13272 v5 Cook food items by baking
Assessments:
Term: 2, Week: 3
2
I
2
U.S. 13273 v5 Cook food items by boiling
Assessments:
Term: 4, Week: 3
2
I
2
U.S. 13274 v5 Cook food items by poaching
Assessments:
Term: 3, Week: 3
2
I
2
U.S. 13276 v5 Cook food items by grilling
Assessments:
Term: 1, Week: 3
2
I
2
U.S. 13278 v5 Cook food items by roasting
Assessments:
Term: 2, Week: 3
2
I
2
U.S. 13280 v6 Prepare fruit and vegetable cuts in a commercial kitchen
Assessments:
Term: 1, Week: 3
2
I
2
U.S. 13281 v6 Prepare and present basic sandwiches for service
Assessments:
Term: 1, Week: 3
2
I
2
U.S. 13283 v5 Prepare and present salads for service
Assessments:
Term: 3, Week: 3
2
I
2
U.S. 13285 v5 Handle and maintain knives in a commercial kitchen
Assessments:
Term: 1, Week: 2
2
I
2
U.S. 22234 v5 Compare characteristics of international dishes and prepare and present international dishes
Assessments:
Term: 2, Week: 3
2
I
4
Total Credits

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

Pathway Tags

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


Related Videos
https://www.youtube.com/watch?v=iXxQujmYLus
Useful Links