12HOS

Year 12 Hospitality

Course Description

Teacher in Charge: Mr O. Webb.

This course is a continuation of qualifications for the hospitality industry. While the primary focus is on unit standards for cooking, there will be service units covered. All hospitality focuses on practical work for the industry.


Alinea is the Best Restaurant in Mr Webbs mind

One of the amazing dishes at Alinea in Chicago, Mr Webb's favourite restaurant. 


Food Technology is a growing fast collaborative subject and is highly desired by Universities, Hospitality is a more hands on vocational course but also has many career opportunities. If you want to know more about  the difference between food tech and hospitality or if you have any queries regarding Hospitality, please email [email protected]

We ask that a contribution of $110 is made to cover the take-home component of food for students selecting this course.

Course Overview

Term 1
The students work on a hygiene and safety Unit Standard that is based on food handling. This is a nationally recognised certificate and commonly used a a prerequisite for jobs in the industry. Also there is a standard on hot and cold salads.

Term 2
The students will be completing standards on knife work and grilling. They will run several events for charity which helps with course authenticity.

Term 3
This Term the students will be studying International cuisine

Term 4
During Term Four the students look at personal presentation and front of house service.

Contributions and Equipment/Stationery

Description Type Value
Take home component over the duration of the year Contribution $110.00
$110.00

Pathway

Credit Information

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

Total Credits Available: 17
Internal Assessed Credits: 17
External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 62 v10
NZQA Info

Maintain personal presentation and a positive attitude in a workplace involving customer contact


Level: 2
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 167 v9
NZQA Info

Practise food safety methods in a food business under supervision


Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13276 v6
NZQA Info

Cook food items by grilling


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13283 v6
NZQA Info

Prepare and assemble, and present salads for service


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13285 v6
NZQA Info

Handle and maintain knives in a commercial kitchen


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
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

Disclaimer

Note that picking a course doesn't guarantee entry.

If you have any questions or concerns, please contact the year level dean or the Future Pathways team for support and guidance.