Level 2 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.
The Hospitality industry is a great pathway for those that enjoy working with food and presenting creative and unique dishes, or working with people that enjoy a fast paced environment
What you will study in Level 2 Hospitality
Barista skills and beverage service- Looking at how to prepare and make espresso based beverages, as well as how to serve and prepare hot and cold beverages
Food safety and knife skills to prepare and present dishes- Correctly following food and safety guidelines while preparing and presenting various dishes demonstrating knife skills
Traditional kai māori- Being able to celebrate Matariki and using maramataka to to identify and acknowledge Atua and the different realms they represent in regards to food
Course Overview
Term 1
Ngā Momo Kai
This unit focuses on Food safety and knife skills. Learning the correct processes for preparing and presenting food in food safe environment.
Term 2
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.
Term 3
Tunu Kai
This unit focuses on baking and grilling. Students will learn to bake different goods as well as hone their grilling skills
Term 4
Kai Maori
This unit focuses on learning traditional gathering methods of kai māori and the different Atua that represent different food groups
Entry Criteria
Level 2 Hospitality is an open entry course, although knowledge and skills gained through the Year 11 Food and Hospitality course would be beneficial.
This subject is on a vocational pathway that does not lead to a University Approved subject in Year 13 and there are restrictions on the number of non-UE pathway courses a student can take. This subject cannot be taken concurrently with 12BCO, 12FPG, 12MMA, 12TOU, or 12TPR.
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.
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 baking
NZQA Info
Cook food items by grilling
NZQA Info
Handle and maintain knives in a commercial kitchen
NZQA Info
Prepare and serve hot and cold non-alcoholic drinks for a commercial hospitality establishment
NZQA Info
Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision
NZQA Info
Identify customary kai Māori and describe its gathering process
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,
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.