L2 Hospitality A

L2HOSPA
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.


Pathway

L3 Hospitality

Required Prior Learning

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


Course Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 57 v9 Provide customer service
2
I
2
U.S. 62 v9 Maintain personal presentation and a positive attitude in a workplace involving customer contact
2
I
3
U.S. 167 v8 Practise food safety methods in a food business under supervision
2
I
4
U.S. 7123 v7 Apply a problem-solving method
2
I
3
U.S. 9677 v10 Communicate in a team or group which has an objective
2
I
3
U.S. 13280 v6 Prepare fruit and vegetable cuts in a commercial kitchen
2
I
2
U.S. 13283 v5 Prepare and present salads for service
2
I
2
U.S. 13285 v5 Handle and maintain knives in a commercial kitchen
2
I
2
U.S. 13344 v6 Demonstrate knowledge of the characteristics of cookery methods and their applications in commercial catering
2
I
3
U.S. 14434 v7 Prepare and clear areas for table service for a commercial hospitality establishment
2
I
3
U.S. 14436 v7 Provide table service for a commercial hospitality establishment
2
I
4
U.S. 14466 v6 Demonstrate knowledge of maintaining a safe and secure environment for people in the hospitality industry
2
I
2
U.S. 20666 v6 Demonstrate basic knowledge of contamination hazards and control methods used in a food business
2
I
2
Total Credits

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

Pathway Tags

Cook, Baker, Kitchenhand, Chef, Holiday Park Manager, Air Force Airman/Airwoman, Air Force Officer, Army Soldier, Bartender, Hotel/Motel Manager, Cafe Worker, Deckhand, Waiter/Waitress, Cafe/Restaurant Manager, Hotel Porter, Maitre d’Hotel, Health and Safety Adviser, Navy Sailor, Navy Officer