03HOS

NCEA Level 3 Hospitality

Course Description

Teacher in Charge: Drew McWhinnie.


Level 3 Hospitality, we will explore a range of topics. These include: 

  • Applying knowledge of nutrition to menu planning 

  • Meeting the nutritional needs of others

  • Developing an understanding of food choices and issues in an increasingly complex environment

  • Planning, preparing, cooking and serving food for informal and formal occasions

  • Managing a work area safely and efficiently.

  • There will be opportunities to show off your skills to family and friends.

You need to be able to work in a fast pace environment. Students are also expected to meet the hospitality industry requirements in relation to uniform for practical assessments. These requirements include wearing covered shoes, aprons, hair nets/chef’s hat, and no jewellery, artificial fingernails or nail polish.

You will be required to complete both practical and theoretical assessments.

We 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.


Recommended Prior Learning

You will have gained at least 14 credits or more in either Level 2 Hospitality. This is not compulsory, but it is highly desirable.

OR have an interview with the Teacher in Charge to determine the suitability of the course for your desired career pathway.

You are encouraged to seek practical experience in a commercial cooking environment.

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

Total Credits Available: 21
Internal Assessed Credits: 0
External Assessed Credits: 21
Optional Credits Available: 0
Optional Internal Assessed Credits: 0
Optional External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 168 v8
NZQA Info

Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment


Level: 3
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13331 v6
NZQA Info

Prepare and cook pickles, chutneys, and preserves in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13343 v7
NZQA Info

Demonstrate knowledge of nutrition in commercial catering


Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 18497 v9
NZQA Info

Demonstrate knowledge of culinary products, terms, and food preparation methods


Level: 3
Internal or External: Internal
Credits: 8
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 21
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

Disclaimer

Course availability is dependent on numbers and staffing, and course entry cannot be confirmed until the beginning of the 2025 school year.