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.
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
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Prepare, assemble, and present complex sandwiches for service in a commercial kitchen
NZQA Info
Prepare and cook basic pasta dishes in a commercial kitchen
NZQA Info
Prepare and cook pickles, chutneys, and preserves in a commercial kitchen
NZQA Info
Demonstrate knowledge of culinary products, terms, and food preparation methods
Pathway Tags
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,