2TEH
This course requires 2 options.

Level 2 Hospitality

Subject Description

Teacher in Charge: Mrs A. Schwass

This course provides a broad overview of the hospitality industry and skills in certain areas of food preparation and cooking. Content/Skills include the very important Food Safety unit, knife and vegetable cuts, creating restaurant quality salads, sandwiches, grilled, fried, poached and baked goods.

Subject Overview

Term 1
U.S. 167 v8 Practise food safety methods in a food business under supervision
U.S. 13276 v5 Cook food items by grilling
U.S. 13283 v5 Prepare and present salads for service
U.S. 13285 v5 Handle and maintain knives in a commercial kitchen

Term 2
U.S. 13272 v5 Cook food items by baking

Term 3
U.S. 13271 v5 Cook food items by frying
U.S. 13274 v5 Cook food items by poaching

Term 4
U.S. 13281 v6 Prepare and present basic sandwiches for service

Recommended Prior Learning

Level 1 Hospitality is recommended and priority will be given to students who have successfully achieved Level 1 if the course is over-subscribed.

Approximate Costs and Equipment/Stationery

Cost $200 for take home food prepared in class

Pathway

There are many pathways that Hospitality can take you! If you would like to study it further, ARA, NZMA, Le Cordon Bleu, The Culinary Collective, MIT and AUT all have courses available. You could go on to study your Masters of Gastronomy or Masters of Food Science or a Bachelor of Culinary Arts all at AUT. The industry is crying out for passionate creators of food and lovers of quality service. Hospitality will take you all over the world!

Credit Information

Total Credits Available: 18 credits.
Internally Assessed Credits: 18 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 167 v9
NZQA Info
Practise food safety methods in a food business under supervision
Level: 2
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. 13271 v6
NZQA Info
Cook food items by frying
Level: 2
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. 13272 v6
NZQA Info
Cook food items by baking
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13274 v5
NZQA Info
Cook food items by poaching
Level: 2
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. 13276 v6
NZQA Info
Cook food items by grilling
Level: 2
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. 13281 v7
NZQA Info
Prepare and assemble, and present basic sandwiches for service
Level: 2
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. 13283 v6
NZQA Info
Prepare and assemble, and present salads for service
Level: 2
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. 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

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

Credit Summary
Total Credits: 18
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0