L1HOSP

Level 1 Hospitality

Course Description

Head of Faculty/Teacher in Charge: Mr J. Sopers.

This course is designed as an introduction to the commercial kitchen and work environment. 

We will be doing a number of cooks throughout the year that will be either sold or used for in-school events so students will not be able to eat everything they make, however they will be cooking for at least two periods a week to ensure the standard of the finished products is at retail level. 


Course Overview

What is taught in courses varies from year to year. This course could include:
Course could include:
- Fruit & Vegetables
- Meat & Poultry
- Cakes
- Sponges & Scones
- Soups & Sauces
- Cutlery
- Care and storage of Knives
- Cookery Terms & Knowledge
- Eggs & Cheese
- Pathways

Recommended Prior Learning

This course has no prerequisites; open entry 

Pathway

Assessment Information

Assessments are mostly comprised of practical components with a small section of theoretical components.

Credit Information

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

Total Credits Available: 19
Internal Assessed Credits: 19
External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 13285 v6
NZQA Info

Handle and maintain knives in a commercial kitchen


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
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. 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: 19
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

Disclaimer

Please note that courses will go ahead only if student numbers, staffing, and timetabling allow it.  Where a subject is oversubscribed, and there are insufficient numbers or resources to create an extra class, a ballot system may be applied.  

Costs

The Board of Trustees has again asked to opt into the Ministry of Education donation scheme. Doing so resulted in the ability to waive student fee donations. Kaiapoi High School aims to deliver quality educational courses over and above those that which is funded by the Ministry. It is likely the School will opt into the donation scheme for 2025, however parental contribution for the costs of trips and activities where participation is optional, and/or components not covered by the Government grant, may be requested. We appreciate the financial support our families make to the School.