Level 2 Food and Hospitality
Teacher in Charge: Ms H. Weaver
The aim of this course is to prepare students with entry level skills for either work or study in the hospitality area. Students will gain an understanding of the hospitality industry and gain a wide range of food safety, personal hygiene and practical cookery skills. An emphasis for this course in on learning a a variety of cookery methods and developing food safety skills that industry requires. There will be opportunities to participate in catering events during the year.
Introduction to basic kitchen routines
Food Safety and personal hygiene
Working safely with food
Preparing and presenting salads, vegetables and fruit
Selecting salad ingredients, creating dressings
Fruit and vegetable cuts
Cooking food by frying using shallow frying and deep frying methods
Preparing food for frying - meats, seafoods and vegetables
Finished food and presenting
Creating baked good
Preparing and presenting pastry, yeast and cake products
Preparation of espresso coffee
Understanding espresso equipment
Staff sales of coffee and baking
Creating International dishes
Italian, Moroccan and Vietnamese Cuisines
Tastes and textures
Influences on regional cuisines
Cooking food by poaching
Poaching vegetables, eggs and seafood products
Creating sandwiches - preparing and presenting different types of sandwiches
Selecting sandwich ingredients, spreads and breads
Preparing non alcoholic beverages to customers
Recommended Prior Learning
To achieve credits in the Cookery strand at Level 2 or higher there is a prerequisite in place that learners must have Unit Standard 167 - Food Safety.
A selection of standards will be offered from the following to a maximum of 22 credits.
Assessment InformationStudents registered for this course will be expected to meet the completion requirements. Students must ensure they are familiar with NCEA procedures. Written and practical assessments must be completed to achieve the credits for each unit standard.
Total Credits Available: 22 credits.
Internally Assessed Credits: 22 credits.
Further assessment opportunities will not be offered for this standard inline with NZQA guidelines
Cook, Holiday Park Manager, Air Force Airman/Airwoman, Air Force Officer, Army Soldier, Bartender, Hotel/Motel Manager, Cafe Worker, Deckhand, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand, Chef, Hotel Porter, Maitre d’Hotel, Health and Safety Adviser, Navy Sailor, Navy Officer,