| Level 1 Hospitality and Catering |
The work in this course is covered in 3 major units. These units have been designed to be taught over a period of 130 hours. This is including the time it takes to ensure all the practical assessments are completed. It is structured so that students learn practical skills and theory along with knowledge of kitchen supervision and management and the development of a finer understanding of culinary theory.
This course is designed as an introduction to working in a commercial kitchen environment. Our approach in this subject is for students to be learning by planning, watching, practising and executing cookery in the commercial environment. We combine the classroom training with live operational kitchens and real customers as often as possible.
Unit 1: Commercial Cookery: 17 weeks
Provides skills and knowledge about kitchen safety, food safety and cookery: how to maintain production and control systems in the commercial kitchen and the principles and concepts of hospitality supervision. Canteen cookery adds reality to the practical sessions.
Unit 2: Self Service: 12 weeks
Using the skills learnt in the commercial cookery unit to produce food suitable for the ready to eat food industry. Staff meals and sports exchanges add reality to the practical sessions.
Unit 3: Café Culture: 5 weeks
Learning about New Zealand’s burgeoning food and hospitality industries. Looking at how we produce healthy products that are the foundation for all of our restaurant fare, as well as having a go at basic barista.
Unit standards completed in this course:
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Unit Standard Information
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Unit Standard Title
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15620 - 6 credits
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Apply knowledge of hygiene and safety in preparation, serving, and storage of food.
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15900 - 4 credits
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Prepare and present meat in the hospitality industry
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15901 - 3 credits
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Prepare and present fruit and vegetables in the hospitality industry
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19770 - 2 credits
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Prepare and present egg and cheese dishes in the hospitality industry
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15895 - 2 credits
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Demonstrate knowledge of boiling and baking in the commercial catering industry
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15920 - 3 credits
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Prepare and present sauce and soup in the hospitality industry
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19771 - 3 credits
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Prepare, cook and present seafood in the hospitality industry
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15921 - 3 credits
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Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
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This course can contribute 24 credits towards the Level 1 National Certificate in Educational Achievement (NCEA). The majority of the assessments are provided by the industry-training organization (ITO) - Hospitality Standards Institute (HSI).
On successful completion of 15620,15900, 19770 and 15901, the candidate will be awarded the Certificate of Achievement in Cookery Schools 1.
On successful completion of 15895, 15920, 19771 and 15921, the candidate will be awarded the Certificate of Achievement in Cookery Schools 3.
At Kaiapoi High School - this qualification could lead onto both L2 and L3 Hospitality and Catering (both the 4 and 8 hours) courses.
In industry – this qualification could lead onto National Certificates in Accommodation, Food Safety, Food Services, Food and Beverage, Cookery and Guest Services.