L2 Hospitality
Course Description
Teacher in Charge: Mr M. Hill, Mrs R. Sanderson.
Level 2 Hospitality is a Unit Standards based course which provides the skills and knowledge required for success in the food industry. With topic emphasis on practical learning, students will gain skills to work in a kitchen and to be able to make necessary decisions when planning, preparing, cooking and presenting food.
The course covers the topics: food safety, knife skills, salad preparation and presentation, grilling, roasting, frying and fruit and vegetable preparation.
This course leads to Level 3 Hospitality.
Prerequisites
At least 14 credits in Level 1 Hospitality or by negotiation with TIC.
Contributions and Equipment/Stationery
A donation towards material costs of $170 for take home elements will be requested.
Pathway
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Practise food safety methods in a food business under supervision
NZQA Info
Cook food items by grilling
NZQA Info
Cook food items by roasting
NZQA Info
Prepare fruit and vegetable cuts in a commercial kitchen
NZQA Info
Prepare and assemble, and present basic sandwiches for service
NZQA Info
Prepare and assemble, and present salads for service
NZQA Info
Handle and maintain knives in a commercial kitchen
NZQA Info
Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision
Disclaimer
- Some students’ courses may not fit the timetable when it is prepared so you may be contacted and asked to re-choose.
- If you do not make sufficient progress in the remainder of the year (i.e. in your entrance exams, course work and end-of-year exams), you may not be accepted into the subject of your choice