L3CAFE

L3 Cafe Operations

Subject Description

Teacher in Charge: Mrs L. May.

L3 Café Operations will provide students with a good range of learning experiences within the Hospitality industry, in a realistic environment.  Barista skills make up a substantial portion of this course and this requires repetition, focus and attention to detail to be successful. A fun, practical, hands-on course that compliments L3 Hospitality.

Students will learn about where coffee comes from, how it is produced, and different methods of processing.  They will also learn how to prepare and present espresso beverages and provide customer service.  This course has a specific front of house focus and compliments L3 Hospitality.

This course is suitable for all students wanting to study or work in the hospitality industry at tertiary level, whether as a career path, or to assist in gaining part time work while studying for alternative pathways.

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.



Subject Overview

Term 1
Introduction to production and processing of coffee and espresso beverages. Assessment for 17284

Term 2
Cookery and takeaway food service skills

Term 3
Practical assessments for 17288, 13282, 13322.

Term 4
Finalising all internal assessment

Required Prior Learning

Students should have achieved US167 through either L1HOSP, 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.

Prior learning in L2 Café Operations, L2 Hospitality, and relevant work experience will be of benefit.

Assessment Information

All assessment is internally assessed. This is a very practical course and students will need to be active participants in practical activities on an on-going basis.
Credits will be assessed at the end of Term Three.

Subject Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

Total Credits Available: 14 credits.
Internally Assessed Credits: 14 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 13282 v6
NZQA Info
Prepare, assemble, and present complex sandwiches for service in a commercial kitchen
Level: 3
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13322 v6
NZQA Info
Prepare and cook basic pastry 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. 17284 v7
NZQA Info
Demonstrate knowledge of coffee origin and production
Level: 3
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 17288 v8
NZQA Info
Prepare and present espresso beverages for service
Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 14
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0