11HOS

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: 14
Internal Assessed Credits: 14
External Assessed Credits: 0
Optional Credits Available: 2
Optional Internal Assessed Credits: 2
Optional External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 15892 v6
NZQA Info

Demonstrate knowledge of terminology used for food and recipes in commercial cookery


Level: 1
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15896 v6
NZQA Info

Demonstrate knowledge of frying and grilling as cookery methods in the commercial catering industry


Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15900 v6
NZQA Info

Prepare, cook, and present meat in the hospitality industry


Level: 1
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 20666 v7
NZQA Info

Demonstrate basic knowledge of contamination hazards and control methods used in a food business


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 14
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

Optional Assessments

This course offers the following optional standards, which will be agreed upon in consultation with your teacher.

Optional Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 21059 v5
NZQA Info

Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry


Further assessment opportunities will not be offered for this standard in line with NZQA guidelines

Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 2
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

Disclaimer

Owing to teachers responding to individual students' needs, courses and NCEA standards taught in a subject maybe different to those displayed.