THOSP202

Level 2 Hospitality - Mise en Place

Course Description


PURPOSE: his 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 the School of Hospitality or approval from the teacher in charge of the School of 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.

The HOS wing will be under renovation from December 2023 till July 2024. As such the cooking room will not be available. Students will concentrate on theory work for terms 1 and 2 and have 2 practical lessons per week from term 3.


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, but will be considered.

Contributions and Equipment/Stationery (Approximate)

To be Advised.

Pathway

Credit Information

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

Total Credits Available: 17 credits.
Internally Assessed Credits: 17 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 167 v9
NZQA Info
Practise food safety methods in a food business under supervision
Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13272 v6
NZQA Info
Cook food items by baking
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13276 v6
NZQA Info
Cook food items by grilling
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13281 v7
NZQA Info
Prepare and assemble, and present basic sandwiches for service
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13283 v6
NZQA Info
Prepare and assemble, and present salads for service
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13285 v6
NZQA Info
Handle and maintain knives in a commercial kitchen
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13344 v7
NZQA Info
Demonstrate knowledge of the characteristics of cookery methods and their applications in commercial catering
Level: 2
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 17
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0