NCEA Level 1 Hospitality
Course Description
Teacher in Charge: Drew McWhinnie.
In this course, we will cover topics relevant to food preparation and service of food 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 of:
Fruit and vegetables
Cakes, scones and sponges
Eggs and cheese
Soups and sauces
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 jewelry, artificial fingernails or nail polish.
You need to be able to work in a fast paced environment.
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.
External
NZQA Info
Demonstrate knowledge of terminology used for food and recipes in commercial cookery
NZQA Info
Prepare and present hot finger food in the hospitality industry
NZQA Info
Prepare and present sauce and soup in the hospitality industry
NZQA Info
Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
NZQA Info
Prepare and present egg and cheese dishes in the hospitality industry
NZQA Info
Prepare, construct, and garnish mocktails for the hospitality industry
NZQA Info
Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry
Disclaimer
Course availability is dependent on numbers and staffing, and course entry cannot be confirmed until the beginning of the 2025 school year.