Level 3 Hospitality

13HOS
Course Description

Teacher in Charge: Ms K. Williams

Recommended Prior Learning

Either Level 1 or 2 Hospitality and a genuine interest and enthusiasm for hospitality and cooking. TiC approval required.


This course is designed to build on the Level 2 Hospitality course covering culinary skills and customer service. It will include having to prepare, cook and serve food and hot drinks to groups of people in a formal and /or informal situation in a simulated commercial environment.

There is an expectation to help with events outside of class time.


Faculties:

Technology



Contributions and Equipment/Stationery

$200 for ingredients and workbooks
You must have covered shoes on in class.
A hat, apron and chef's jacket will be supplied.


Assessment Information Students are expected to do a minimum of 18 credits during the course.
Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 13282 v5 Prepare, assemble, and present complex sandwiches for service in a commercial kitchen
3
I
2
U.S. 13310 v5 Prepare and produce basic hot and cold dessert items in a commercial kitchen
3
I
5
U.S. 13314 v6 Prepare and cook egg dishes in a commercial kitchen
3
I
4
U.S. 13316 v5 Prepare and cook basic pasta dishes in a commercial kitchen
3
I
3
U.S. 13322 v5 Prepare and cook basic pastry dishes in a commercial kitchen
3
I
4
U.S. 14440 v7 Prepare and clear areas for counter food service for a commercial hospitality establishment
2
I
2
U.S. 14441 v6 Provide cafe counter service in a hospitality establishment
3
I
5
U.S. 18497 v8 Demonstrate knowledge of culinary products, terms, and food preparation methods
3
I
8
Total Credits

Total Credits Available: 33 credits.
Internally Assessed Credits: 33 credits.

Disclaimer

Course selection will depend on the option lines and student numbers. There is no guarantee that the courses you select now will all be available for you in 2022.