Fraser High School
Hospitality - NCEA Level 1
Course Description
Teacher in Charge: Mr B. Thomas.
This is an introductory course to food presentation and service within the Hospitality industry which includes planning preparation and presentation of recipes suitable for entry into the Food industry. Interesting and relevant theory work will be as important as the practical component to successfully complete Industry Training Organisation Unit Standards.
The following areas of study will be covered in this course:
Prepare and present fruit and vegetables in the hospitality industry
Demonstrate knowledge of terminology used for food and recipes in commercial cookery
Prepare and present hot finger food in the hospitality industry
Frying and grilling
Prepare and Present Meat in the Hospitality Industry
Prepare and cook a cake, sponge and scones in the hospitality industry
Course Overview
Term 1
Introduction to Hospitality: Classroom and kitchen routines. These include, but are not limited to: Advanced Level "Mise-en-place" for a commercial kitchen; Hazard identification and management; Workstation preparation and sanitation; Equipment checking; Basic knife-handling skills; and Learning various types of vegetable cuts using French terms (including, but not limited to: Mirepoix; Julienne; Jardiniere; Paysanne; etc.)
1. UNIT STANDARD 15901: Prepare and present fruit and vegetables in the hospitality industry
2. UNIT STANDARD 15892: Demonstrate knowledge of terminology used for food and recipes in commercial cookery
*** RECIPES: Fruit Salad; Fruit Fool; Coleslaw; Waldorf Salad; Baked Jacket Potatoes; Baked Apple Roses; Poarched Fruit
Re-submission opportunities: students may have the opportunity to resubmit work in consultation with classroom teacher and/or Head of Department. For practical assessments (preparation, cooking and presentation of dishes), opportunities for "catch-up cooks" will be given during Term 4.
Term 2
3. UNIT STANDARD 15919: Prepare and present hot finger food in the hospitality industry
4. UNIT STANDARD 15896: Frying and Grilling in the hospitality industry
5. UNIT STANDARD 15900: Prepare and present meat in the hospitality industry
*** RECIPES: Pork Sausage Rolls; Crumbed Chicken with Aioli; Goujons with Tartare; Lamb Kebabs; Chicken Satay with Peanut Sauce; Breadcase Savouries; Quiche Lorraine; Roasted Chicken Legs
Re-submission opportunities: students may have the opportunity to resubmit work in consultation with classroom teacher and/or Head of Department. For practical assessments (preparation, cooking and presentation of dishes), opportunities for "catch-up cooks" will be given during Term 4.
Term 3
5. UNIT STANDARD 15900: Prepare and present meat in the hospitality industry (Continued)
6. UNIT STANDARD 15921: Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
*** RECIPES: Grilled Lamb Chops; Beef Ragout with potato mash; Fry pan Pork Chop with apple sauce; Roast Chicken legs
*** RECIPES: Chocolate Caramello Cup Cake; Swiss Roll; Savoury/Sweet Scones;
Re-submission opportunities: students may have the opportunity to resubmit work in consultation with classroom teacher and/or Head of Department. For practical assessments (preparation, cooking and presentation of dishes), opportunities for "catch-up cooks" will be given during Term 4.
Term 4
Term 4 will be tailored to the students needs and based upon the following:
1. Completing any outstanding theory work;
2. Completing any outstanding written assessments;
3. Completing any outstanding practical cooks; according to provided recipes as needed.
Recommended Prior Learning
Open Entry
Pathway
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Demonstrate knowledge of terminology used for food and recipes in commercial cookery
Assessments:
Term: 1, Week: 11
NZQA Info
Demonstrate knowledge of frying and grilling as cookery methods in the commercial catering industry
Assessments:
Term: 2, Week: 10
NZQA Info
Prepare, cook, and present meat in the hospitality industry
Assessments:
Term: 3, Week: 5
NZQA Info
Prepare and present fruit and vegetables in the hospitality industry
Assessments:
Term: 1, Week: 7
NZQA Info
Prepare and present hot finger food in the hospitality industry
Assessments:
Term: 2, Week: 4
NZQA Info
Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
Assessments:
Term: 3, Week: 10
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,
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