NCEA Level 1 Hospitality
Course Description
Teacher in Charge: R. Woodhall-Martin.
In this course, we will cover topics relevant to food preparation and service in the hospitality industry. It is a practically-based course with a small theory component.
We will cover hygiene and safe food practices, as well as gaining skills in the preparation, cooking, and service a variety of recipes which include fruit and vegetables, eggs and cheese, soups and sauces, as well as cakes, sponges and scones.
This course consists of industry based standards, and students are expected to meet the hospitality industry requirements in relation to uniform for all practical work including practical assessments. These requirements include wearing covered shoes, aprons, hair nets/chef’s hat, and no jewellery, artificial fingernails or nail polish.
Students will develop many skills that employers are looking for. These include the ability to work in teams, good communication skills, resilience, good self-management skills, and thinking skills.
Pathway
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
Total Credits Available: 19 credits.
Internally Assessed Credits: 19 credits.
External
NZQA Info
NZQA Info
NZQA Info
NZQA Info
NZQA Info
NZQA Info
NZQA Info
Disclaimer
Course availability is dependent on numbers and staffing, and course entry cannot be confirmed until the beginning of the 2024 school year.