Year 11 Hospitality (11HOS)
Course Description
Teacher in Charge: Mrs R. Roberts.
Programmes in Hospitality include understanding and using safe and reliable processes for preparing and presenting food. Students participate in a range of food related practical activities designed to develop skills and foster health-enhancing attitudes to food. This course covers basic knowledge of nutrition, food safety, preparation of fruit, vegetables and meat in the hospitality industry.
This course is hands on and practical cookery is a large component of the course.
Year 11 Hospitality is a foundation course for further studies at Years 12 and 13 in Hospitality.
This is a Unit Standards course.
Students consume all food from their practical classes.
Senior classes are limited to 24 students and entry into the class is on a first come first served basis.
There are 3 classes at this year level.
Pre-requisites
Open entry but Year 9 & 10 Food Technology will be an advantage.
Contributions and Equipment/Stationery
$140 - These are course costs, not donations, as the students directly benefit from the materials used and take away the final products they create.
Pathway
This is a vocational course designed to use skills that will translate into the work place.
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
Total Credits Available: 16 credits.
Internally Assessed Credits: 16 credits.
External
NZQA Info
NZQA Info
NZQA Info
NZQA Info
NZQA Info
Further assessment opportunities will not be offered for this standard in line with NZQA guidelines
This course offers the following optional standards, which will be agreed upon in consultation with your teacher.
Disclaimer
Owing to teachers responding to individual students' needs, courses and NCEA standards taught in a subject maybe different to those displayed.