11HOS
This course requires 2 options.

11 Hospitality (11HOS)

Course Description

Teacher in Charge: Drew Weeda-Ramirez.

11 Hospitality

Hospitality offers life skills in relation to the preparation of food in the Hospitality Industry. You will have the opportunity to develop skills in preparing and serving food safely, while gaining knowledge and practical skills which may lead to further training for careers in the wider Hospitality Industry.

Course Components

  • Health and safety requirements in food preparation
  • Introduction to various ingredients and their use in practical cooking
  • Hospitality Industry meal presentation skills
  • There is a balance of practical food experiences and written research tasks

Course Overview

Term 1
Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry.
Prepare and present fruit in the hospitality industry.
Prepare and present vegetables in the hospitality industry.

Term 2
Prepare and cook a cake, a sponge, and a batch of scones in the hospitality industry
Prepare and present sauce and soup in the hospitality industry

Term 3
Demonstrate knowledge of terminology used for food and recipes in commercial cookery
Prepare and present hot finger food in the hospitality industry.
CV writing for the hospitality industry

Term 4
• Demonstrate knowledge of meat preparation and cooking in the hospitality industry.
• Prepare, cook, and present meat in the hospitality industry.

Recommended Prior Learning

Open Entry

Assessment Information

Possible Credits
External - 0 credits
Internal - 21 credits

Credit Information

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

Total Credits Available: 21 credits.
Internally Assessed Credits: 21 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 15892 v6
NZQA Info
Demonstrate knowledge of terminology used for food and recipes in commercial cookery
Level: 1
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15900 v6
NZQA Info
Prepare, cook, and present meat in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15901 v6
NZQA Info
Prepare and present fruit and vegetables in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15919 v6
NZQA Info
Prepare and present hot finger food in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15920 v6
NZQA Info
Prepare and present sauce and soup in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15921 v6
NZQA Info
Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 21059 v5
NZQA Info
Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry
Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 21
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0