| Level 3 Hospitality and Catering |
This is an opportunity to work at Level 3 in an industry-based course. This course will ideally suit students looking for future employment opportunities in the hospitality industry. It is expected that some of the students who choose this subject will be Gateway students, therefore have access to work placements and employment opportunities.
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.
Unit 1: Herbal Heaven: 8 weeks
The most important aspects of this unit are good basic cooking techniques and hygienic food practices. Supporting learning material will aim to provide an understanding of herbs, their identification, preparations, purchasing and storage.
Unit 2: Hot and Cold Finger Food and Canapes: 10 weeks
This canapés unit enables students to learn to prepare, cook and serve a number of restaurant quality canapés. The accompanying workbook provides an understanding of the important food safety and planning requirements and techniques for preparing and presenting multiple canapés.
A special emphasis is on the garnishing and presentation. The student’s service and presentation experiences are realistic so they understand the demands of time, efficiency and speed.
Unit 3: Industry Training: 12 weeks
For this unit students will be interviewed about their future goals within this subject. A personal learning plan will be developed. This allows students to experience working for HMS Host Marriott, the provider of food services at Christchurch International airport. They will provide the practicum for students – both airside and landside. Kaiapoi High will provide support and supervision of the related knowledge at school.
Student identification derived from legal documentation and an unblemished legal history as well as access to transport is a must for this unit.
Prerequisites for this course: 50 or more credits in Level 2 NCEA, written application and interview. Unit Standard 167 must be achieved prior to this course before credits can be claimed.
Unit standards completed in this course:
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Unit standard information
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Unit standard title
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13333 - 4 credits
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Prepare and present cold cocktail food in a commercial kitchen.
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13335 - 3 credits
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Cook basic hot finger food and canapés in a commercial kitchen
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* further assessment choices will be made by the students once they have selected their work program.
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This course can contribute unlimited credits towards the Level 3 National Certificate in Educational Achievement (NCEA). All assessments are provided by the industry-training organization (ITO) - Hospitality Standards Institute (HSI). We work with North Canterbury Community College as an external provider for assessment purposes.
In industry – this qualification could lead onto National Certificates in Accommodation, Food Safety, Food Services, Food and Beverage, Cookery and Guest Services.