11 HOS

Year 11 Hospitality (11HOS)

Course Description

Teacher in Charge: Mrs J. Mac Callum

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 rather 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.

Pre-requisites

Open entry

Credit Information

Total Credits Available: 12 credits.
Internally Assessed Credits: 12 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
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. 15901 v6
NZQA Info
Prepare and present fruit and vegetables in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 3
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: 12
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0