13HOS

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.

Total Credits Available: 18
Internal Assessed Credits: 18
External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 13282 v6
NZQA Info

Prepare, assemble, and present complex sandwiches for service in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13325 v6
NZQA Info

Prepare and bake basic cakes, sponges, and scones in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 18497 v9
NZQA Info

Demonstrate knowledge of culinary products, terms, and food preparation methods


Level: 3
Internal or External: Internal
Credits: 8
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 30916 v2
NZQA Info

Prepare and present basic hot and cold canapes in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 18
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.