Level 3 Hospitality

L3HOS
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 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.


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. 13282 v5 Prepare, assemble, and present complex sandwiches for service in a commercial kitchen
Assessments:
Term: , Week:
3
I
2
U.S. 13293 v5 Prepare and cook basic vegetable dishes in a commercial kitchen
Assessments:
Term: , Week:
3
I
6
U.S. 13310 v5 Prepare and produce basic hot and cold dessert items in a commercial kitchen
Assessments:
Term: , Week:
Term: , Week:
3
I
5
U.S. 13314 v6 Prepare and cook egg dishes in a commercial kitchen
Assessments:
Term: , Week:
3
I
4
U.S. 13316 v5 Prepare and cook basic pasta dishes in a commercial kitchen
Assessments:
Term: , Week:
3
I
3
U.S. 13325 v5 Prepare and bake basic cakes, sponges, and scones in a commercial kitchen
Assessments:
Term: , Week:
3
I
4
Total Credits

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

Pathway Tags

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


Related Videos
https://www.youtube.com/watch?v=6YMgB61WyvE
Useful Links