13FHP

Level 3 Food and Hospitality

Course Description

Teacher in Charge: Mr Q. Gately

The aim of this course is to develop and extend students’ understanding of and interest in the Food and Hospitality industry. Students will have the opportunity to become familiar with the knowledge, skills and techniques required to produce a range of food and beverage consistent with industry standards, and demonstrate these skills to create a product suitable for sale. Catering events will be carried out during the year which students will be required to participate in.


Course Overview

Term 1
Refresh - Food safety and hygiene procedures
Creating and cooking preserves - relishes, chutneys, pickles, jams and preserves
Preserving methods/techniques
Food waste/sustainability
Using seasonal produce

Term 2
Demonstrating knowledge of culinary products
Terminology used in the culinary world
Writing menus/Describing food
Cookery methods
Food production using a variety of meats, seafood, cheese, bread, pasta and fruits and vegetables

Term 3
Preparing and presenting complex sandwiches
Famous sandwiches from around the world
Preparing sandwiches for sale
Creating sauces
Understanding flavours, herbs and spices
Grains, noodles and pasta

Term 4
Demonstrating knowledge of nutrition in commercial catering
Developing balanced menus
Catering and nutrition
Hospitals, Retirement Villages and Boarding establishments
Making espresso beverages
Making tea

Recommended Prior Learning

Students are required to have completed 167 Food Safety Unit Standard to enter this course or by prior arrangement.


Contributions and Equipment/Stationery

$150 to cover food costs

Assessment Information

Students registered for this course will be expected to meet the completion requirements. Students must ensure they have read and are familiar with NCEA procedures. Written and practical assessments must be completed to achieve the credits available for each standard.

Pathway

Level 3 Food and Hospitality could lead on to a variety of career pathways: Cookery, Food and Beverage, Health and Nutrition, Travel and Tourism.

Credit Information

Total Credits Available: 19 credits.
Internally Assessed Credits: 19 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 13282 v6
NZQA Info
Prepare, assemble, and present complex sandwiches for service in a commercial kitchen
Level: 3
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13331 v6
NZQA Info
Prepare and cook pickles, chutneys, and preserves in a commercial kitchen
Level: 3
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13343 v7
NZQA Info
Demonstrate knowledge of nutrition in commercial catering
Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 18497 v9
NZQA Info
Demonstrate knowledge of culinary products, terms, and food preparation methods
Level: 3
Internal or External: Internal
Credits: 8
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 19
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0