Level 2 Hospitality
Course Description
Teacher in Charge: Mrs S. van Niekerk.
The main focus of this course is to consistently provide industry standard dishes to an end user using various skills and techniques. This hands on approach in the commercial kitchen will provide them with the confidence to apply for part-time work and prepare them for work in hotels, cafés and restaurants.
Health and safety practices forms an integral part of this course which include practical and theory components.
Students will also learn about different cuisines and present a portfolio to support their learning.
This course leads into Level 3 Hospitality and Level 3 Barista. Students are able to be involved in competition work at this level.
Who would be interested in this course?
Students with an interest in the Hospitality industry. Level 1 Hospitality is an advantage.
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
Assessment Information
Practical evidence will be collected during each practical lesson.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
NZQA Info
Cook food items by baking
Assessments:
Term: 2024-06-20, Week: 2024-06-20
NZQA Info
Cook food items by grilling
Assessments:
Term: 2024-06-20, Week: 2024-06-20
NZQA Info
Prepare and assemble, and present salads for service
Assessments:
Term: 2024-06-20, Week: 2024-06-20
NZQA Info
Handle and maintain knives in a commercial kitchen
Assessments:
Term: 2024-06-20, Week: 2024-06-20
NZQA Info
Compare characteristics of international dishes and prepare and present international dishes
Assessments:
Term: 2024-06-20, Week: 2024-06-20