Lynfield College
This course requires 2 courses.
Year 11 Technology - Hospitality
Course Description
Teacher in Charge: Mrs S. van Niekerk.
Students will learn how to apply various skills to create contexts that inspire fit-for-purpose outcomes.
Students will experience a variety of practical cooking lessons designed to develop their skills and to reinforce their theoretical knowledge and understanding on various topics.
Students will plan various events to demonstrate knowledge of soft skills.
Students will plan, prepare and deliver events to showcase front-of-house skills whilst dealing with customers.
This is a full year course and counts as two option course selections.
Course Overview
Term 1
Introduction into hospitality and working in a commercial kitchen.
Health & Safety practices - completing record of learning for assessment purposes.
Two practical lessons, demonstrating competence in assessed unit standard.
Demonstrating different cooking methods.
Event: Breakfast service (demonstrating kitchen preparation and front of house skills).
Term 2
Customer service.
Cultural influences in what we eat (special diets, menu's).
Cultural influences and celebrations
Two practical lessons, demonstrating competence in assessed unit standard.
Demonstrating various cultural food items.
Event: Hot Finger Food Buffet (demonstrating kitchen preparation and front of house skills).
Term 3
Baking and preserving.
Food and Safety plan - council regulations - Food Control Plan.
Health & Safety practices - revising record of learning for assessment purposes.
Two practical lessons, demonstrating competence in assessed unit standard.
History of high tea.
Marketing
Event: High Tea (demonstrating kitchen preparation and front of house skills).
Term 4
Completing written assessment for US 167 - 4 Credits
Health & Safety practices - completing record of learning for assessment purposes.
Two practical lessons, demonstrating competence in assessed unit standard.
Business enterprise
Customer complaints
Event: Food truck (planning your own food truck, applying cultural aspects, marketing, budgeting and costing, council regulations etc).
Presenting portfolio (evidence collected throughout the year).
Who would be interested in this course?
Students that have an interest in the Hospitality Industry as a possible career pathway, and/or to obtain a part-time work opportunity within the Hospitality Industry.
Contributions and Equipment/Stationery
The full school uniform is required for practical lessons and must include leather covered toe school shoes. Hair nets will be provided and is mandatory to wear. Acrylic or false nails and nail polish will not be allowed at anytime. Students will be required to provide their own kitchen gloves (latex or plastic) to be worn during practical lessons. Each practical will require 5 sets of gloves.
Pathway
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Practise food safety methods in a food business under supervision
Assessments:
Term: 2024-06-20, Week: 2024-06-20
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