13HOC

Level 3 Hospitality - Culinary

Course Description

Teacher in Charge: Ms S. van Niekerk

This course is a practical based course where students will learn a variety of cookery skills. The expectation is that students are available to take part in numerous catering  events which may or may not be held during school time. Assessments will be both practical and theory based.

This course links to the service industry sector pathway and encompasses these sector related
careers. This prepares students to work in the hospitality and tourism industry with a focus on cookery and preparing students to become an industry trained chef, or for roles in hotel management, café work, event management, event catering, super yachts, cruise liners,
celebrity chef, international food writer, food critic, a food magazine contributor, restaurateur and cookery apprenticeships.



Contributions and Equipment/Stationery

Students need a 1B5 book. Uniform for practical lessons must include covered shoes and their own chef’s hat
and chef’s jacket. No facial piercings or false fingernails are allowed.

Recommended Prior Learning

Year 12 Hospitality is recommended. Must have US167 either through taking Level 2 Hospitality at school or through own study. Permission from Mrs Van Niekerk or the Faculty Leader is required if you do not meet these prerequisites. Students taking this course should be serious about entering the hospitality industry as a career.


Credit Information

Total Credits Available: 23 credits.
Internally Assessed Credits: 23 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 167 v8
NZQA Info
Practise food safety methods in a food business under supervision
Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13314 v6
NZQA Info
Prepare and cook egg dishes 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. 13316 v5
NZQA Info
Prepare and cook basic pasta dishes in a commercial kitchen
Level: 3
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 18497 v7
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 v1
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: 23
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
TotalNumeracy Credits: 0

Disclaimer

POLICY
It is the policy of Lynfield College to have school-wide policies that inform parents and students of the criteria for administering all Assessments for National Qualifications.

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