Level 3 Hospitality
Course Description
Teacher in Charge: Miss C. Manihera.
Hospitality
Hospitality is an essential part of peoples lives and we are surrounded every day. It covers many areas from food service, customer service, barista skills, hotel management and even the tourism sector. Hospitality as a subject is a predominantly practical based course covering a range of skills such as practical preparation and presentation of dishes and food and beverage service. This course is great way to be able to see if a career or job in hospitality is the right place for you.
This course that develops lifelong skills when working with Food and a range of associated techniques and skills, stimulating self-esteem, confidence and pride in paying attention to detail of preparing and presenting dishes.
What you will study in Level 3 Hospitality
Culinary Terms- a theory based unit looking at specific culinary terms used in cookery. This includes different types of meat, fish and poultry and how they are prepared and presented. An in depth look at fungi, herbs and spices and how they are used to elevate dishes.
Hot and cold canapes- Correctly following food and safety guidelines while preparing and presenting various canapes
Prepare and present Espresso Based beverages
Prepare and Present Pasta Dishes
Course Overview
Term 1
Ururoto Kawhe
This unit focuses on preparing and presenting barista style beverages. Students will learn how to use the barista coffee machine to prepare beverages and gain experience serving beverages to customers. Students will also focus on baking sponges, scones, muffins and cakes
Term 2
Kai ī te Kīhini
This unit focuses on preparation and presentation of canapes and Pasta dishes
Term 3
Ngā momo kai
This unit focuses on culinary products and different aspects of cookery.
Entry Criteria
Level 3 Hospitality is an open entry course, although knowledge and skills gained through the Level 2 Hospitality course would be beneficial as standards are taught in progression.
Non-UE approved Subject
This subject is on a vocational pathway, and does not count as a university approved subject for UE (University Entrance). You can only take one non-UE approved subject without SLT approval.
This is a limited entry course.
Limited Entry Courses: While Westlake endevours to provide all students with their first choices, in some courses there are limits for specialist staffing and/or rooming and equipment reasons. When student numbers exceed these limits students places will be determined by ballot. When students have selected more than one limited entry course, we will aim to place students in at least one of these courses. Students who have taken the subject in the previous year will have priority entry.
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Prepare and cook basic pasta dishes in a commercial kitchen
NZQA Info
Prepare and bake basic cakes, sponges, and scones in a commercial kitchen
NZQA Info
Prepare and present espresso beverages for service
NZQA Info
Demonstrate knowledge of culinary products, terms, and food preparation methods
NZQA Info
Prepare and present basic hot and cold canapes in a commercial kitchen
Pathway Tags
Cook, Baker, Butcher, Cafe/Restaurant Manager, Kitchenhand, Chef, Dietitian, Holiday Park Manager, Air Force Airman/Airwoman, Air Force Officer, Army Soldier, Bartender, Hotel/Motel Manager, Cafe Worker, Deckhand, Waiter/Waitress, Hotel Porter, Maitre d’Hotel, Health and Safety Adviser, Navy Sailor, Navy Officer,
Disclaimer
Course selection does not guarantee a course will be available or that you have approval to take a course. Final course confirmation is in January and depends on your final results and in rare cases, staff availability.