12FHP

Level 2 Food and Hospitality

Course Description

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.





Course Overview

Term 1
Introduction to basic kitchen routines
Food Safety and personal hygiene
Food-borne illness
Cross-contamination
Working safely with food
Preparing and presenting salads, vegetables and fruit
Selecting salad ingredients, creating dressings
Fruit and vegetable cuts

Term 2
Cooking food by frying using shallow frying and deep frying methods
Preparing food for frying - meats, seafoods and vegetables
Coating food
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

Term 3
Creating International dishes
Regional cuisines
Italian, Moroccan and Vietnamese Cuisines
Tastes and textures
Influences on regional cuisines

Term 4
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 Information

Students 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.

Pathway

Level 2 Food and Hospitality could lead to a career pathway in various position in Cookery, Food and Beverage, Tourism, Health 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. 167 v8
NZQA Info
Practise food safety methods in a food business under supervision
Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13271 v5
NZQA Info
Cook food items by frying
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13272 v5
NZQA Info
Cook food items by baking
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13276 v5
NZQA Info
Cook food items by grilling
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13281 v6
NZQA Info
Prepare and present basic sandwiches for service
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13283 v5
NZQA Info
Prepare and present salads for service
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 17285 v9
NZQA Info
Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision

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

Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 22234 v5
NZQA Info
Compare characteristics of international dishes and prepare and present international dishes
Level: 2
Internal or External: Internal
Credits: 4
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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