L1 Hospitality

HOS12
Course Description

Teacher in Charge: Mrs M. Jamieson

This course is designed to give students, who are interested in the Hospitality pathway an overall view of the options available to them. During the course they will look at the various careers and be able to plan for their future learning. Health and Safety in the commercial kitchen is an essential unit of study along with knife skills, food preparation, presenting and serving a wide range of foods. 

We offer both Assessment Standards and Unit Standards that are industry approved.



Pathway

L2 Hospitality

Contributions and Equipment/Stationery

$140


Recommended Prior Learning

Open Entry


Standards Available
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 167 v8 Practise food safety methods in a food business under supervision
2
I
4
U.S. 13280 v6 Prepare fruit and vegetable cuts in a commercial kitchen
2
I
2
U.S. 15900 v5 Prepare and present meat in the hospitality industry
1
I
4
U.S. 15901 v5 Prepare and present fruit and vegetables in the hospitality industry
1
I
3
U.S. 15919 v5 Prepare and present hot finger food in the hospitality industry
1
I
2
U.S. 15920 v5 Prepare and present sauce and soup in the hospitality industry
1
I
2
U.S. 15921 v5 Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
1
I
3
U.S. 19770 v4 Prepare and present egg and cheese dishes in the hospitality industry
1
I
3
U.S. 21058 v5 Identify career pathways in the hospitality industry
1
I
2
U.S. 21059 v4 Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry
1
I
2
A.S. 90959 v3 Home Economics 1.4 - Demonstrate knowledge of practices and strategies to address food handling issues
1
I
5
Y
Total Credits

Total Credits Available: 32 credits.
Internally Assessed Credits: 32 credits.

Related Videos
https://www.youtube.com/watch?v=Y3tO5JmDfm4