Kaiapoi High School
Level 3 Hospitality
Course Description
Head of Faculty/Teacher in Charge: Mr J. Sopers.
This year 13, Level 3 course extends practical commercial cookery and food presentation skills, utilising various ingredients and cookery methods. Students will be required to produce industry-quality master chef-inspired dishes, which will allow them to develop their attention to specification detail and express their culinary creativity. A mix of sweet and savoury dishes will be explored, ranging from quick-service food items to more complex entrees, mains and desserts. Taking this course will help improve your self-organisation so that you can work more quickly when preparing and serving food.
A key requirement of this course is the regular preparation and service of food to paying customers. This will include running cafes, holding pop-up shop sessions, and participating in catering events throughout the year. The course allows students to choose optional espresso coffee or other cookery/ hospitality units/topics by negotiation with the teacher.
Importantly, this course will provide insight into the Hospitality industry and future tertiary study and training possibilities. Industry visits may include the National Food Show, Bidvest Trade Show and ARA Food competitions.
Course Overview
What is taught in courses varies from year to year. This course could include:
Below are the main topics focused on at different times of the year. However, topics will be integrated, meaning your learning will contribute to multiple aspects of the course. As indicated earlier, some flexibility is possible in the unit (topics) you take.
Topics Overview
Culinary Terms and Commodities
In this topic, you will learn about the diverse range of ingredient commodities which are used in professional kitchens. You will explore different food types, many of which you may not have had experience with, and you will learn about their use in commercial kitchens. To complement this learning, a series of engaging and creative practical lessons will also be included.
Pasta Dishes
Pasta mainly originates from Italy, where it comes in many forms. This topic will include various filled, unfilled, dried, and fresh pasta options. You will also learn how to make tasty puree, roux, and enriched sauces. Cafe service for these dishes will occur, so you will experience some pressure from kitchen service. Some Asian-originated pasta-like products will also be included.
Sandwiches
Sandwiches come in many different forms and appear on menus across the globe—from a cheeseburger to a filled roll to a club sandwich! Like the modern take on pizza, there are very few rules around what can be in a sandwich, so you can be creative!
In this topic, you will learn to make a range of hot, cold, and toasted sandwich options and serve them in a cafe environment.
Baking
In this topic, you will learn about preparing, baking, finishing and presenting various types of high-quality cakes, sponges and scones. An important aspect of baking is accuracy in measurement, technique and temperature control so you will develop your attention to detail to ensure a quality product. A key requirement of this unit will be to provide pre-ordered catering to customers and run bake sale sessions.
Food Safety
Food safety is critical to ensuring our food is safe to eat. You will learn more about critical time and temperature control, cross-contamination, and personal hygiene procedures and programmes. Food safety is also a valuable and highly transferable skill and knowledge base that can be applied to many employment environments and the family home.
Team Work Cafe
Now that you have mastered your culinary and coffee skills, you must put these into action by serving paying customers. These experiences aim to provide a realistic work environment highlighting the importance of collaborative teamwork, taking responsibility for completing duties assigned to you, managing time pressures, and meeting quality control requirements.
Other topics which could be negotiated include
Finger food
Espresso coffee
Eggs
Vegetables
Food Safety Programmes
Culinary Competitions
Recommended Prior Learning
This course has no prerequisites; it is open entry for all. Previous Food Technology, Hospitality, or Food and Nutrition experience can be helpful, but not compulsory.
Contributions and Equipment/Stationery
IB4 exercise book, Pen. Laptop. There may be a transport contribution for trips.
Assessment Information
The programme utilises 5 hospitality industry-recognised Unit Standards, which are awarded as Achieved or Not Achieved. There are no external assessments for this programme. The majority of assessments are practically orientated, with some short written tasks.Note: For each negotiable 'Topic', there is a Unit Standard offered, which will be swapped out with the one listed above. A maximum of 20 credits will be offered, with an expectation of at least 15 being completed.
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Contribute within a team or group which has an objective
NZQA Info
Prepare, assemble, and present complex sandwiches for service in a commercial kitchen
NZQA Info
Prepare and cook basic pasta dishes in a commercial kitchen
NZQA Info
Prepare and bake basic cakes, sponges, and scones in a commercial kitchen
NZQA Info
Demonstrate knowledge of culinary products, terms, and food preparation methods
Click on a career pathway tag to explore more....
Cook, Baker, Hotel/Motel Manager, Cafe Worker, Butcher, Cafe/Restaurant Manager, Kitchenhand, Chef, Dietitian, Food and Beverage Factory Worker, Food Technologist,
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.
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