13HOS

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 complex sandwiches- Creating sandwiches that include at least 3 different preparation techniques


Course Overview

Term 1
Food Safety and Culinary terms

Term 2
Hot and Cold canapes

Term 3
Prepare and present complex Sandwiches

Term 4
Food costings

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.

This subject is on a vocational pathway that does not lead to a University Entrance and so entry is conditional upon application  to ensure the correct pathway is being followed.

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.

Total Credits Available: 18 credits.
Internally Assessed Credits: 18 credits.

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. 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
U.S. 24525 v6
NZQA Info
Perform food costing calculations in a commercial hospitality environment
Level: 3
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 30916 v2
NZQA Info
Prepare and present basic hot and cold canapes 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
Credit Summary
Total Credits: 18
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

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.