L3 Cafe Operations
L3CAFE Subject DescriptionTeacher in Charge: Mrs L. May.
Required Prior LearningStudents 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.
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 Experience Queenstown tour at 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 ($1,500 approx.)
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
Technology Soft Materials & Processing [Food, Hospitality, Fashion & Design & Textiles]
Assessment Procedures 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.
Cook, Retail Manager, Meat/Seafood Process Worker, Baker, Brewer, Butcher, Dairy Processing Operator, Buyer, Cafe/Restaurant Manager, Kitchenhand, Flight Attendant, Retail Sales Assistant, Service Station Attendant, Bartender, Cafe Worker, Waiter/Waitress, Food and Beverage Factory Worker, Food Technologist