HOS6

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

Total Credits Available: 20 credits.
Internally Assessed Credits: 20 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 15892 v5
NZQA Info
Demonstrate knowledge of terminology used for food and recipes in commercial cookery
Level: 1
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 1, Week: 11

U.S. 15896 v5
NZQA Info
Demonstrate knowledge of frying and grilling as cookery methods in the commercial catering industry
Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 2, Week: 10

U.S. 15900 v5
NZQA Info
Prepare and present meat in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 3, Week: 5

U.S. 15901 v5
NZQA Info
Prepare and present fruit and vegetables in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 1, Week: 7

U.S. 15919 v5
NZQA Info
Prepare and present hot finger food in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 2, Week: 4

U.S. 15921 v5
NZQA Info
Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 3, Week: 10

Credit Summary
Total Credits: 20
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
TotalNumeracy Credits: 0

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