2HOS

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.

Total Credits Available: 16
Internal Assessed Credits: 16
External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 167 v9
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

Assessments:
Term: 2024-06-20, Week: 2024-06-20

U.S. 13272 v6
NZQA Info

Cook food items by baking


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 2024-06-20, Week: 2024-06-20

U.S. 13276 v6
NZQA Info

Cook food items by grilling


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 2024-06-20, Week: 2024-06-20

U.S. 13283 v6
NZQA Info

Prepare and assemble, and present salads for service


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 2024-06-20, Week: 2024-06-20

U.S. 13285 v6
NZQA Info

Handle and maintain knives in a commercial kitchen


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 2024-06-20, Week: 2024-06-20

U.S. 22234 v6
NZQA Info

Compare characteristics of international dishes and prepare and present international dishes


Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 2024-06-20, Week: 2024-06-20

Credit Summary
Total Credits: 16
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0