L3 Hospitality

HOS32
Course Description

Teacher in Charge: Mrs M. Jamieson

This course is designed to give students real life experiences in the Hospitality industry. During the course they will look at the various careers, attend work experience, have specialised tutoring 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. There are provisions for students who have demonstrated excellent skills to attend a Barista Course for certification. 

A Barista Course may be provided for Students who are meeting and exceeding their course requirements. This will be determined on many factors including attendance.


Contributions and Equipment/Stationery

$160


Recommended Prior Learning

Open, but students who do not hold US167 will have to do this Level 2 standard in Term 1.


Standards Available
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 168 v7 Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment
3
I
4
U.S. 13282 v5 Prepare, assemble, and present complex sandwiches for service in a commercial kitchen
3
I
2
U.S. 17284 v6 Demonstrate knowledge of coffee origin and production
3
I
3
U.S. 17285 v9 Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision
2
I
4
U.S. 17288 v7 Prepare and present espresso beverages for service
3
I
5
U.S. 18497 v7 Demonstrate knowledge of culinary products, terms, and food preparation methods
3
I
8
Total Credits

Total Credits Available: 26 credits.
Internally Assessed Credits: 26 credits.

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