1TEH
This course requires 2 options.

Level 1 Hospitality

Subject Description

Teacher in Charge: Mrs A. Schwass

This course provides students with a broad overview of cooking skills in certain areas of food preparation and presentation. Content/Skills include Food safety and terminology (including French terms), the preparation of fruit and vegetables, hot finger foods, sauces and soups, meat and egg and cheese dishes and a comprehensive baking unit.

Subject Overview

Term 1
U.S. 15892 v5 Demonstrate knowledge of terminology used for food and recipes in commercial cookery

Term 2
U.S. 19770 v4 Prepare and present egg and cheese dishes in the hospitality industry
U.S. 15921 v5 Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry

Term 3
U.S. 15920 v5 Prepare and present sauce and soup in the hospitality industry
U.S. 15900 v5 Prepare and present meat in the hospitality industry

Term 4
U.S. 15919 v5 Prepare and present hot finger food in the hospitality industry

Recommended Prior Learning

It is advisable that Year 10 Foods was undertaken previously.

Approximate Costs and Equipment/Stationery

Cost $200 for take home food prepared in class

Pathway

Credit Information

Total Credits Available: 19 credits.
Internally Assessed Credits: 19 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

Assessments:
Term: 2021-04-09, Week: 2021-04-09

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

Assessments:
Term: 2021-04-09, Week: 2021-04-09

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

Assessments:
Term: 2021-04-09, Week: 2021-04-09

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

Assessments:
Term: 2021-04-09, Week: 2021-04-09

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

Assessments:
Term: 2021-04-09, Week: 2021-04-09

U.S. 19770 v5
NZQA Info
Prepare and present egg and cheese dishes 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

Assessments:
Term: 2021-04-09, Week: 2021-04-09

Credit Summary
Total Credits: 19
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0