13HOS - Hospitality NCEA Level 3*
Course Description
Teacher in Charge: Ms K. Lee, Mr D. Jenkins.
13HOS - Hospitality NCEA Level 3
Aims of the Course:
The course will offer a range of practical activities based on food preparation and service. The course will enable students to gain industry-recognised qualifications while at school and would be particularly useful to any student considering pursuing a career in hospitality.
Credits gained will count towards NCEA Level 3, but will not count towards University Entrance or subject endorsement.
Topics:
From Batter to Brilliance Students master cakes, sponges, and scones, and explore baked goods.
Italian Night at Wilton House: Students learn the techniques from pasta dough to cooking and present their designed dishes to Wilton House
Egglicoius: Students prepare various egg dishes for their stakeholders
Showcase Canapes: Students create flavourful bite-size delicacies for the end of year Art & Technology Showcase.
Mastering Vegetable Preparation: Students learn a variety of cooking techniques baking, roasting, sauteing and steaming to gain maximum flavour from vegetables.
Other, eg. Field trips, Curriculum Enrichment
MIT visit for the baking assessment
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Prepare and cook basic vegetable dishes in a commercial kitchen
NZQA Info
Prepare and cook egg dishes in a commercial kitchen
NZQA Info
Prepare and cook basic pasta dishes in a commercial kitchen
NZQA Info
Prepare and bake basic cakes, sponges, and scones in a commercial kitchen
NZQA Info
Prepare and present basic hot and cold canapes in a commercial kitchen
Disclaimer
Every effort will be made to give students their preferred choice in subjects. However, all courses are subject to availibility of staff and student numbers.