L3HOSP
This course requires 2 options.

Level 3 Hospitality

Course Description

This is an opportunity to work at Level 3 in an industry-based course. 



Course Overview

What is taught in courses varies from year to year. This course could include:
This course includes cooking food to order, food presentation, food safety, and health & safety in the kitchen. To complement this subject, there are two research projects, on food contamination & culinary terms.

Several cafés will be run during the year, where students will learn to work in a café environment under realistic time pressures. Learning to use the language and tools of the trade, these cafés have been well received by students, staff, and customers alike.

Students will also be encouraged to compete in ARA food competitions in June.

Recommended Prior Learning

This course has no prerequisites; open entry for all.

Contributions and Equipment/Stationery

Industry visits may include the National Food Show and the Bidvest Trade Show.

Catering for our community is a requirement, and students may be expected to work a small number of evening events during the year.

Pathway

This course will ideally suit students looking for future employment opportunities in the Hospitality, Service & Tourism Industries. It is expected that some of the students who choose this subject will be Gateway students and therefore have access to work placements and employment opportunities.

Credit Information

Total Credits Available: 26 credits.
Internally Assessed Credits: 26 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 13282 v6
NZQA Info
Prepare, assemble, and present complex sandwiches for service in a commercial kitchen
Level: 3
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13293 v6
NZQA Info
Prepare and cook basic vegetable dishes in a commercial kitchen
Level: 3
Internal or External: Internal
Credits: 6
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. 13344 v7
NZQA Info
Demonstrate knowledge of the characteristics of cookery methods and their applications in commercial catering
Level: 2
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: 26
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 2023, 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.