L2HOSPA

L2 Hospitality A

Course 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, handle and maintain knives, 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 offers up to 20 Unit Standard credits at L2 from Service IQ - the Hospitality Training Organisation. Both theory and practical skills are assessed. These assessments are different to L2HOSPB. Students can take both. Credits count towards the New Zealand Certificate in Hospitality.


Required Prior Learning

It is beneficial that students have completed a course in L1 Hospitality and/or L1 Technology Food.

Pathway

Course Credit Information

Total Credits Available: 35 credits.
Internally Assessed Credits: 35 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 57 v9
NZQA Info
Provide customer service

Further assessment opportunities will not be offered for this standard inline with NZQA guidelines

Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 62 v9
NZQA Info
Maintain personal presentation and a positive attitude in a workplace involving customer contact

Further assessment opportunities will not be offered for this standard inline with NZQA guidelines

Level: 2
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 167 v8
NZQA Info
Practise food safety methods in a food business under supervision

Further assessment opportunities will not be offered for this standard inline with NZQA guidelines

Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 7123 v7
NZQA Info
Apply a problem-solving method

Further assessment opportunities will not be offered for this standard inline with NZQA guidelines

Level: 2
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 9677 v10
NZQA Info
Communicate in a team or group which has an objective

Further assessment opportunities will not be offered for this standard inline with NZQA guidelines

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
U.S. 13280 v6
NZQA Info
Prepare fruit and vegetable cuts in a commercial kitchen

Further assessment opportunities will not be offered for this standard inline with NZQA guidelines

Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13283 v5
NZQA Info
Prepare and present salads for service

Further assessment opportunities will not be offered for this standard inline with NZQA guidelines

Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13285 v5
NZQA Info
Handle and maintain knives in a commercial kitchen

Further assessment opportunities will not be offered for this standard inline with NZQA guidelines

Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13344 v6
NZQA Info
Demonstrate knowledge of the characteristics of cookery methods and their applications in commercial catering

Further assessment opportunities will not be offered for this standard inline with NZQA guidelines

Level: 2
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 14434 v7
NZQA Info
Prepare and clear areas for table service for a commercial hospitality establishment

Further assessment opportunities will not be offered for this standard inline with NZQA guidelines

Level: 2
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 14436 v7
NZQA Info
Provide table service for a commercial hospitality establishment

Further assessment opportunities will not be offered for this standard inline with NZQA guidelines

Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 14466 v6
NZQA Info
Demonstrate knowledge of maintaining a safe and secure environment for people in the hospitality industry

Further assessment opportunities will not be offered for this standard inline with NZQA guidelines

Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 20666 v6
NZQA Info
Demonstrate basic knowledge of contamination hazards and control methods used in a food business

Further assessment opportunities will not be offered for this standard inline with NZQA guidelines

Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 35
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
TotalNumeracy Credits: 0

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