Year 13 Hospitality (13HOS)
Course Description
Teacher in Charge: Mrs R. Roberts.
The aim of the Hospitality course is to equip students with knowledge, skills and confidence in the selection, preparation and service of food and beverages to standards required by the hospitality industry. Students have options within the prescribed course to attempt practical or theoretical units of work.
Students choose 13 Hospitality and will be placed in a appropriate option line.
The specific Unit Standard selection may vary slightly from those listed below.
This is a Unit Standards Course.
Students consume all food from their practical classes.
13 Hospitality classes are limited to 20 students due to students working independently and individually on their own food selections and entry into the class is on a first come first served basis.
There are 2 classes at this year level.
Pre-requisites
None but Year 12 Hospitality is an advantage.
Contributions and Equipment/Stationery
$150 - These are course costs, not donations, as the students directly benefit from the materials used and take away the final products they create.
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Prepare, assemble, and present complex sandwiches for service in a commercial kitchen
NZQA Info
Prepare and bake basic cakes, sponges, and scones in a commercial kitchen
NZQA Info
Demonstrate knowledge of culinary products, terms, and food preparation methods
NZQA Info
Prepare and present basic hot and cold canapes in a commercial kitchen
Disclaimer
Owing to teachers responding to individual students' needs, courses and NCEA standards taught in a subject maybe different to those displayed.