THOSP303

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 course

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

Total Credits Available: 35
Internal Assessed Credits: 35
External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 168 v8
NZQA Info

Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment


Level: 3
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13288 v6
NZQA Info

Prepare and cook basic meat dishes in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 8
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13293 v6
NZQA Info

Prepare and cook basic vegetable dishes in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 6
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13315 v6
NZQA Info

Prepare cook, and present rice and farinaceous dishes in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 6
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13316 v6
NZQA Info

Prepare and cook basic pasta dishes in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 18497 v9
NZQA Info

Demonstrate knowledge of culinary products, terms, and food preparation methods


Level: 3
Internal or External: Internal
Credits: 8
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 35
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0