Level 3 Hospitality - Bring on challenging dishes!
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.
COURSE OUTLINE: Students will cover a variety of cooking methods, techniques and styles throughout a number of Unit Standards in more detail than level 2. 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 THOSP202 standards is an advantage, positive behaviour and attendance records. Students who have not taken level 2 Hospitality will need to discuss their options with the HOD of Technology, but will 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
This is a Unit Standard 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 food contamination hazards, and control methods used in a food establishment
NZQA Info
Prepare and cook basic meat dishes in a commercial kitchen
NZQA Info
Prepare and cook basic vegetable dishes in a commercial kitchen
NZQA Info
Prepare cook, and present rice and farinaceous dishes in a commercial kitchen
NZQA Info
Prepare and cook basic pasta dishes in a commercial kitchen
NZQA Info
Demonstrate knowledge of culinary products, terms, and food preparation methods