NCEA Level 2 Hospitality 201
Course Description
Teacher in Charge: Ms S. Ford.
This industry based course builds upon prior knowledge and skills gained in Level 1 Food and Nutrition. This course is aimed at those wanting to work in industry or exploring what it might be like to work in industry. The course covers food safety and basic cookery skills – knives, grilling, salads, frying, roasting, fruit and vegetables, sandwiches. This course differs from Food and Nutrition 201 as the standards offered in Hospitality are unit standards. The course does not involve product development or processing. Students are assessed on the practical dishes they make. |
Recommended Prior Learning
In order to complete this course you do need to have cookery skills as this is what you are assessed on. You also need to have a passion for cookery and be prepared to follow industry requirements such as the wearing of chef's jackets during practicals.
Pathway
This course can lead on to Hospitality at level 3 or you could go straight to a job in the hospitality industry. The course is also good for learning the skills to compete in cookery competitions.
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
Cook food items by baking
NZQA Info
Cook food items by grilling
NZQA Info
Prepare fruit and vegetable cuts in a commercial kitchen
NZQA Info
Prepare and assemble, and present basic sandwiches for service
NZQA Info
Prepare and assemble, and present salads for service
NZQA Info
Handle and maintain knives in a commercial kitchen
NZQA Info
Compare characteristics of international dishes and prepare and present international dishes