L3HOSPA

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.

Total Credits Available: 15
Internal Assessed Credits: 15
External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 13314 v7
NZQA Info

Prepare and cook egg dishes in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 4
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

Assessments:
Term: 3, Week: 10

Credit Summary
Total Credits: 15
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0