L2 Hospitality A
Subject Description
Teacher in Charge: Mrs L. May.
This course recognises the competence, knowledge and skills required for cooking routine food dishes in a commercial kitchen.
Students will be able to demonstrate a range of foundation cookery methods and a limited range of preparation techniques, using pre-prepared and ready prepared products, under supervision. This course offers both a theoretical and practical application of knowledge and skills required in the hospitality industry.
Students will demonstrate their ability to comply with health and safety legislation, various practical cookery skills and a range of interpersonal, presentation, numeracy and literacy skills required by workers in a simulated commercial kitchen environment. This course is separate to L2HOSPB and students are assessed using a different set of Unit Standards.
This course is internally assessed by Unit Standard credits at L2 from Service IQ - the Hospitality Industry Training Organisation. Both theory and practical skills are assessed. These assessments are different to L2HOSPB. Students can take both if they wish. This course is designed to compliment L2CAFE which has a front of house focus.
Required Prior Learning
Open entry but at the discretion of the HOD. It is beneficial that students have completed a course in L1 Hospitality and/or L1 Technology Food. Prior performance will be considered.
Pathway
Subject Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Communicate in a team or group which has an objective
Assessments:
Term: 3, Week: 10
NZQA Info
Cook food items by frying
NZQA Info
Cook food items by baking
Assessments:
Term: 3, Week: 10
NZQA Info
Cook food items by steaming
NZQA Info
Clean food production areas and equipment
NZQA Info
Demonstrate basic knowledge of contamination hazards and control methods used in a food business
Assessments:
Term: 1, Week: 11
NZQA Info
Compare characteristics of international dishes and prepare and present international dishes
Pathway Tags
Cook, Baker, Kitchenhand, Chef, Holiday Park Manager, Air Force Airman/Airwoman, Air Force Officer, Army Soldier, Bartender, Hotel/Motel Manager, Cafe Worker, Deckhand, Waiter/Waitress, Cafe/Restaurant Manager, Hotel Porter, Maitre d’Hotel, Health and Safety Adviser, Navy Sailor, Navy Officer,