Level 2 Hospitality

2TEH
Subject Description

Teacher in Charge: Mrs A. Schwass

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.


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

Learning Areas:

Food and Fabric, Hangarau - Technology



Pathway

Level 3 Hospitality

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 Pathways

Nanny/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/Stationery

Cost $200 for take home food prepared in class


Pathway Tags

Nanny/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