13HOS

13 Hospitality (13HOS)

Course Description

Teacher in Charge: Drew Weeda-Ramirez.

13 Hospitality: Take Your Culinary Passion to the Next Level!

Are you ready to deepen your love for Hospitality and food preparation? This course is perfect for those eager to excel in the culinary world and earn credits that will jumpstart a rewarding career in the Hospitality industry.

Course Highlights:

  • Master Food Preparation: Become a pro in the kitchen with advanced food preparation techniques.
  • Health and Safety Excellence: Ensure top-notch workplace safety practices.
  • Sharpen Your Skills: Enhance your knife skills to precision.
  • Restaurant-Style Creations: Prepare and present a variety of sophisticated dishes.
  • Explore Career Paths: Discover exciting career opportunities in the Hospitality industry.
  • Teamwork Mastery: Develop strong teamwork skills essential for success in hospitality.

Join us for a transformative experience that will elevate your culinary expertise and prepare you for an exciting future in Hospitality!

Course Overview

Term 1
Prepare and cook basic pasta dishes in a commercial kitchen
Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment

Term 2
Demonstrate knowledge of culinary products, terms, and food preparation methods

Term 3
Prepare and bake basic cakes, sponges, and scones in a commercial kitchen

Term 4
Demonstrate knowledge of coffee origin and production

Recommended Prior Learning

Entry Requirements

10 credits at Level 2 Hospitality

Assessment Information

Possible Credits
External - 0 credits
Internal - 28 credits (up to 15 at Level 2, 15 at Level 3)

Credit Information

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

Total Credits Available: 22
Internal Assessed Credits: 22
External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 168 v8
NZQA Info

Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment


Level: 3
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
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
U.S. 13325 v6
NZQA Info

Prepare and bake basic cakes, sponges, and scones 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
U.S. 17284 v7
NZQA Info

Demonstrate knowledge of coffee origin and production


Level: 3
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
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
Credit Summary
Total Credits: 22
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0