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, unless suitable kitchen gloves are provided by the students.
Pathway
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
Total Credits Available: 16 credits.
Internally Assessed Credits: 16 credits.
External
NZQA Info
NZQA Info
NZQA Info
NZQA Info
NZQA Info
NZQA Info