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.
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 credits.
Internally Assessed Credits: 17 credits.
External
NZQA Info
NZQA Info
NZQA Info
NZQA Info
NZQA Info
NZQA Info
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.