Level 2 Hospitality
12HOS Course DescriptionTeacher in Charge: Miss C. Manihera.
Entry CriteriaLevel 2 Hospitality is an open entry course, although knowledge and skills gained through the Level 1 Food and 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 Approved subject in Year 13 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.
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
Food Safety
Term 2
Barista and Beverage Service
Term 3
Grilling and fruit and vegetable cuts
Term 4
Traditional kai māori
Pathway