11HOS

11 Hospitality (11HOS)

Course Description

Teacher in Charge: Drew Weeda-Ramirez.

11 Hospitality: Elevate Your Culinary Journey!

Dive into the world of Hospitality and gain invaluable life skills in food preparation within the vibrant Hospitality Industry. This course offers a unique opportunity to develop your culinary talents, master safe food practices, and acquire the knowledge that can pave the way for exciting career opportunities.

Course Highlights:

  • Master Health and Safety: Learn essential health and safety requirements to ensure excellence in food preparation.
  • Explore Ingredients: Discover a variety of ingredients and their practical applications in cooking.
  • Perfect Your Presentation: Develop top-notch meal presentation skills that will impress in any hospitality setting.
  • Balanced Learning: Enjoy a mix of hands-on food experiences and insightful written research tasks.

Join us and embark on a culinary adventure that will prepare you for success in the dynamic world of Hospitality!

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
Internal Assessed Credits: 21
External Assessed Credits: 0
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