Level 2 Hospitality - Mise en Place
Course Description
PURPOSE: This is a Unit Standard based course aimed at developing practical cooking skills for use within the Hospitality Industry. This course will provide students with access to future Hospitality studies and/or employment within the Hospitality industry This course is required for entry into Level 3 Hospitality.
COURSE OUTLINE: Students will cover a variety of cooking methods, techniques and styles throughout a number of Unit Standards. Assessment for this course is through practical tasks and theory assessments. Assessment is ongoing therefore high levels of attendance and self-management skills are required.
Recommended Prior Learning
Successful completion of all available THOSP101 standards is an advantage, positive behaviour and attendance records. Students who have not taken level 1 Hospitality will need to discuss their options with the HOD of Technology to be considered.
Contributions and Equipment/Stationery (Approximate)
1B8 for theory class
BYOD for theory class
Container to take food home in practical classes
Assessment Information
Unit Standards that are assessed in class.Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Practise food safety methods in a food business under supervision
NZQA Info
Cook food items by frying
NZQA Info
Cook food items by baking
NZQA Info
Cook food items by grilling
NZQA Info
Prepare and assemble, and present basic sandwiches for service
NZQA Info
Prepare and assemble, and present salads for service
NZQA Info
Demonstrate knowledge of the characteristics of cookery methods and their applications in commercial catering