L3 Hospitality A
Subject Description
Teacher in Charge: Mrs L. May.
This course is a direct follow on from L2HOSPA and/or L2HOSPB with students completing a range of L3 Unit Standards in Hospitality. It also provides a pathway to tertiary study in the Hospitality sector.
L3 Hospitality recognises the competence, knowledge and skills required to successfully prepare and present food and beverage in a commercial kitchen. This course offers both practical and theoretical application of knowledge and skills required in the hospitality industry.
The students will demonstrate their ability to comply with health and safety legislation, develop practical cookery skills and a range of interpersonal, presentation, numeracy and literacy skills that are required by workers in the hospitality industry.
This course offers Unit Standard credits at L3 from Service IQ - the Hospitality Training Organisation. Both theory and practical skills are assessed. Credits gained in this course align to one or more national qualification.
Students will also have the opportunity to participate in the L3 Tourism and Hospitality Queenstown Experience tour towards the beginning of Term 2. They will visit Queenstown Resort College, experience local attractions and see firsthand what the tourism and hospitality industry has to offer. This is an optional trip that will enhance student learning and experiences, but is not directly linked to assessment for this course. Trip costs to be determined - approx $1500. Fundraising will be available to assist with costs.
Required Prior Learning
Students should have achieved US167 through either L1 HOSP, L2HOSPA or L2HOSPB or their workplace, and at the discretion of the HOD. This is achievable in class if a student does not meet this requirement - see Mrs May to discuss.
Subject Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Prepare and cook egg 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
Assessments:
Term: 3, Week: 10
Pathway Tags
Cook, Baker, Kitchenhand, Chef, Receptionist, Hotel/Motel Manager, Waiter/Waitress, Cafe/Restaurant Manager, Hotel Porter, Maitre d’Hotel, Bartender, Cafe Worker, Retail Manager, Beekeeper, Meat/Seafood Process Worker, Microbiologist, Chemical Engineer, Biochemist, Butcher, Buyer, Science Technician, Medical Laboratory Scientist, Diver, Crop Farmer/Crop Manager, Demonstrator, Dietitian, Forensic Scientist, Electronics Trades Worker, Environmental/Public Health Officer, Marine Engineer, Food and Beverage Factory Worker, Food Technologist, Service Station Attendant, Hunter/Trapper, Health Promoter, Nanny/Child Carer, Photographer,