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.


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.

Total Credits Available: 17
Internal Assessed Credits: 17
External Assessed Credits: 0
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. 13316 v6
NZQA Info

Prepare and cook basic pasta dishes in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 3
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. 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: 17
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0