Level 1 Hospitality Fundamentals
THOSP101 Course Description Recommended Prior LearningEvidence 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.
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. Students considering entering the School of Hospitality should participate in this course.
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.
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.
Learning Areas:
Pathway
Level 2 Hospitality - Mise en Place
Contributions and Equipment/Stationery (Approximate)To be Advised.