12HOS - Hospitality NCEA Level 2*
Course Description
Teacher in Charge: Ms K. Lee, Mr D. Jenkins.
12HOS - Hospitality NCEA Level 2
Aims of the Course:
The course will offer a range of practical activities based on food preparation and service. It will enable students to gain industry-recognized qualifications while at school and would be particularly useful for any student considering a career in Hospitality.
A limited number of students will have the opportunity to continue studying Level 3 Hospitality. Level 3 Hospitality will only be available to boys who wish to pursue a hospitality-related pathway after leaving Dilworth.
Please note that this course is a unit standard course where there are no Merit or Excellence grades, or course endorsements available.
Topics:
Foundational Understanding of Health & Safety in the Food Business Students learn food handling, sanitation, and regulations.
Knife Skills: Students gain an understanding of various cut vegetables for commercial kitchens.
Best in Show: Students compete in a lemon tart contest to refine pastry skills.
Basic Barista Skills and Customer Service: Students learn to make various coffee beverages and improve customer service.
Other, eg. Field trips, Curriculum Enrichment
MIT visit for food safety standard assessment, Coffee roaster/Cafè TBC
Pathway
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Practise food safety methods in a food business under supervision
NZQA Info
Prepare fruit and vegetable cuts in a commercial kitchen
NZQA Info
Clean food production areas and equipment
NZQA Info
Handle and maintain knives in a commercial kitchen
NZQA Info
Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision
NZQA Info
Processing Technologies 2.60 - Implement advanced procedures to process a specified product
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.