Level 1 Hospitality Introduction

11HOI
Course Description

Teacher in Charge: Ms S. van Niekerk

LEARNING ACTIVITIES: Hygiene and safe food practices, preparing fruit and vegetables, meat cookery, learning to prepare and bake cakes, sponges and scones in the hospitality industry. Also learning how to use, store and carry knives safely as well as learning about workplace health and safety.

This is the first step towards a career pathway into the hospitality industry. Careers include air
stewardship, tourism related, hotel management related, café work and restaurant work. Leads into Level 2 Hospitality.




Pathway

Level 2 Barista Foundation, Level 2 Hospitality

Contributions and Equipment/Stationery

Students need a 1B5 book. Uniform for practical lessons must include covered shoes and hair net. No facial piercings and false fingernails are allowed.


Recommended Prior Learning

Foods at Year 10 is an advantage.



Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 497 v10 Demonstrate knowledge of workplace health and safety requirements
1
I
3
U.S. 15900 v5 Prepare and present meat in the hospitality industry
1
I
4
U.S. 15901 v5 Prepare and present fruit and vegetables in the hospitality industry
1
I
3
U.S. 15919 v5 Prepare and present hot finger food in the hospitality industry
1
I
2
U.S. 15921 v5 Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
1
I
3
U.S. 19770 v4 Prepare and present egg and cheese dishes in the hospitality industry
1
I
3
U.S. 21058 v5 Identify career pathways in the hospitality industry
1
I
2
Total Credits

Total Credits Available: 20 credits.
Internally Assessed Credits: 20 credits.

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.