3HOC

Level 3 Hospitality - Culinary

Course Description

Teacher in Charge: Mrs 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.

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 Two Hospitality is an advantage but not required.

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.

Assessment Information

Practical evidence collected during each practical lesson and production of food for school events.

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

Total Credits Available: 19
Internal Assessed Credits: 19
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. 13314 v7
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

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

U.S. 13316 v6
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

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

U.S. 18497 v9
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

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

Credit Summary
Total Credits: 19
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0