Level 2 Hospitality
2TEH Subject DescriptionTeacher in Charge: Mrs A. Schwass.
Recommended Prior LearningLevel 1 Hospitality is recommended and priority will be given to students who have successfully achieved Level 1 if the course is over-subscribed.
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
Food and Fabric, Hangarau - Technology
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!
Career PathwaysNanny/Child Carer, Butcher, Dairy Processing Operator, Buyer, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand, Chef, Cook, Dietitian, Maitre d’Hotel, Environmental/Public Health Officer, Meat/Seafood Process Worker, Food and Beverage Factory Worker, Food Technologist, Microbiologist, Baker, Cafe Worker, Biochemist, Health Promoter
Approximate Costs and Equipment/StationeryCost $200 for take home food prepared in class