Level 3 Hospitality - Culinary
13HOC Course DescriptionTeacher in Charge: Ms 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.
Contributions and Equipment/Stationery
Students need a 1B5 book. Uniform for practical lessons must include covered shoes and their own chef’s hat
and chef’s jacket. No facial piercings or false fingernails are allowed.
Recommended Prior Learning
Year 12 Hospitality is recommended. Must have US167 either through taking Level 2 Hospitality at school or through own study. Permission from Mrs Van Niekerk or the Faculty Leader is required if you do not meet these prerequisites. Students taking this course should be serious about entering the hospitality industry as a career.
Credit Information
| Assessment | Level |
Internal or External |
Credits |
L1 Literacy Credits | UE Literacy Credits | Numeracy Credits |
|---|---|---|---|---|---|---|
| U.S. 167 v8 Practise food safety methods in a food business under supervision | 2 |
I |
4 |
|||
| U.S. 13314 v6 Prepare and cook egg dishes in a commercial kitchen | 3 |
I |
4 |
|||
| U.S. 13316 v5 Prepare and cook basic pasta dishes in a commercial kitchen | 3 |
I |
3 |
|||
| U.S. 18497 v7 Demonstrate knowledge of culinary products, terms, and food preparation methods | 3 |
I |
8 |
|||
| U.S. 30916 v1 Prepare and present basic hot and cold canapes in a commercial kitchen | 3 |
I |
4 |
|||
Total Credits |
||||||
Total Credits Available: 23 credits.
Internally Assessed Credits: 23 credits.
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.