L2HOSPA

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.

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. 9677 v11
NZQA Info
Communicate in a team or group which has an objective
3
3
3
3
3
Level: 2
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 3, Week: 10

U.S. 13271 v6
NZQA Info
Cook food items by frying
Level: 2
Internal or External: Internal
Credits: 2
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

Assessments:
Term: 3, Week: 10

U.S. 13275 v6
NZQA Info
Cook food items by steaming
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13284 v6
NZQA Info
Clean food production areas and equipment
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 20666 v7
NZQA Info
Demonstrate basic knowledge of contamination hazards and control methods used in a food business
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 1, Week: 11

U.S. 22234 v6
NZQA Info
Compare characteristics of international dishes and prepare and present international dishes
Level: 2
Internal or External: Internal
Credits: 4
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