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.
External
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.