02HOS

NCEA Level 2 Hospitality

Course Description

Teacher in Charge: R. Woodhall-Martin.


This programme develops knowledge of food and catering, and applies skills in the hospitality industry.

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.

We will cover all aspects that are related to the storage, preparation, cooking and service of food 

  • food preparation to an industry-standard as well as concepts related to preparation, safety and service. 

  • Topics include safety, knife skills, grilling, salad making, international dishes and espresso.

You need to be able to work in a fast pace environment


Recommended Prior Learning

You will have gained at least 14 credits in either Level 1 Food & Nutrition or Level 1 Hospitality, 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.

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

Pathway

Credit Information

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

Total Credits Available: 18 credits.
Internally Assessed Credits: 18 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 167 v9
NZQA Info
Practise food safety methods in a food business under supervision
Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13276 v6
NZQA Info
Cook food items by grilling
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13283 v6
NZQA Info
Prepare and assemble, and present salads for service
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13285 v6
NZQA Info
Handle and maintain knives in a commercial kitchen
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 17285 v10
NZQA Info
Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision
Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 22234 v6
NZQA Info
Compare characteristics of international dishes and prepare and present international dishes
Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 18
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 2024 school year.