Level 1 Hospitality Fundamentals
Course Description
PURPOSE: This is a unit standard based course aimed at developing fundamental skills and knowledge for use within the Hospitality Industry. This course will provide students with access to future Hospitality studies and potential employment within the Hospitality industry.
COURSE OUTLINE: Students will complete a range of practical and theory work to develop their knowledge around the hospitality industry food preparation and cooking methods. Assessment for this course is through practical tasks and theory examinations. Assessment is ongoing therefore high levels of attendance and self-management skills are required.
Recommended Prior Learning
Evidence of effort, attainment and high attendance at Year 9 and 10. Year 10 Food Technology is an advantage. Good attendance is essential as multiple practical and theory assessments are done throughout the year.
Contributions and Equipment/Stationery (Approximate)
1B8 for theory class
BYOD for theory class
Container to take food home in practical classes
Pathway
Assessment Information
This is a unit Standards courseCredit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Demonstrate knowledge of terminology used for food and recipes in commercial cookery
NZQA Info
Prepare, cook, and present meat in the hospitality industry
NZQA Info
Prepare and present fruit and vegetables in the hospitality industry
NZQA Info
Prepare and present hot finger food in the hospitality industry
NZQA Info
Prepare and present egg and cheese dishes in the hospitality industry
NZQA Info
Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry