11FHP

Level 1 Food and Hospitality

Course Description

Teacher in Charge: Ms H. Weaver

Students investigate basic cookery techniques and issues relating to food to enable them to plan, prepare and present food that is appropriate for a range of people and situations. Food and personal safety and hygiene are developed as part of the kitchen basic routines.







Table service skills are introduced, which may combine with other skills to create a training restaurant. Students are encouraged to participate in catering events within the school environment.



A selection of standards will be offered from the following to a maximum of 22 credits.

Course Overview

Term 1
Introduction to basic kitchen routines and equipment.
Food safety and personal hygiene requirements
Demonstrating the use, care, storage and carrying of knives
Preparing and presenting different fruits and vegetables and creating a food product
Preparing and presenting a variety of meats using different cookery methods

Term 2
Introduction to food and beverage service
The role of a waiter
Planning a menu
Creating a meal in the training restaurant
Trialing and testing dishes for the menu for the dinner event
Serving hot and cold non-alcoholic beverages

Term 3
Preparing and presenting a variety of egg and cheese dishes
Preparing and presenting a variety of soups and sauces
Understanding the principles of baking
Preparing and presenting cakes, pastry products and a sponge

Term 4
Preparing and presenting a variety of hot finger food
Preparation and service of express lunches

Recommended Prior Learning

There is no prior learning required for this course. An interest in the preparation and presentation of food would be an advantage.


Assessment Information

This is a unit standards based course and the assessments are internal.
Each standard has both written and practical assessments to achieve to gain the credits available.
Students attempting this course will be expected to meet the course completion requirements and the NCEA procedures.

Pathway

Food and Hospitality could lead to a variety of pathways in Cookery, Food and Beverage and Nutrition.

Credit Information

Total Credits Available: 22 credits.
Internally Assessed Credits: 22 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 15900 v5
NZQA Info
Prepare and present meat in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15901 v5
NZQA Info
Prepare and present fruit and vegetables in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15905 v5
NZQA Info
Serve non-alcoholic beverages to tables in the hospitality industry

Further assessment opportunities will not be offered for this standard inline with NZQA guidelines

Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15919 v5
NZQA Info
Prepare and present hot finger food in the hospitality industry

Further assessment opportunities will not be offered for this standard inline with NZQA guidelines

Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15921 v5
NZQA Info
Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 19770 v4
NZQA Info
Prepare and present egg and cheese dishes in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 21058 v5
NZQA Info
Identify career pathways in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 21059 v4
NZQA Info
Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry
Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 22
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

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