Level 3 Hospitality
13HOS Course DescriptionTeacher in Charge: Miss C. Manihera.
Entry CriteriaLevel 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.
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