St John’s College (Hillcrest)
Level 1 Hospitality
Course Description
Teacher in Charge: L. Myburgh.
This course utilises Service IQ unit standard resources.
Students will:
Gain food preparation skills and knowledge of food service in the Hospitality industry.
Learn to practice a high standard of food safety and hygiene.
Gain an understanding of various methods of cookery in the industry.
Course Overview
Term 1
Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry.
Prepare and present meat in the hospitality industry.
Examples of recipes that the student will make: Ginger Chicken Stir-fry with rice noodles, Roasted stuffed Chicken breast in bacon, Roast rack of Lamb with mashed potato and minted peas, Herbed Lamb koftas with couscous and cucumber sauce, Lamb and Vegetable kebabs with satay sauce.
Term 2
Prepare and present food under the following topics: Hot finger foods, sauces and soups.
Examples of recipes that the student will make: Julienne Vegetable rice paper rolls, Cocktail pork spring rolls, Homemade sausage rolls, Cream of Chicken soup, Cream of Mushroom soup, Minestrone Soup, Butternut Puree soup.
Term 3
Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry.
Prepare and present egg and cheese dishes in the hospitality industry.
Prepare and present fruit and vegetables in the hospitality industry.
Examples of recipes that the student will make: Eggs Florentine, Poached Pear, Berry Coulis, Berry Fool, Lemonade Scones, Cheese and bacon Scones, Mini Banana cake, Mini Carrot Cake, Swiss Roll, Chiffon Cake, Sponge cake.
Term 4
Consolidate all theoretical and practical work.
Recommended Prior Learning
No prerequisites however, year 10 Food Technology would be beneficial.
Contributions and Equipment/Stationery
$100
Pathway
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Prepare, cook, and present meat in the hospitality industry
Assessments:
Term: 3, Week: 5
NZQA Info
Prepare and present fruit and vegetables in the hospitality industry
Assessments:
Term: 3, Week: 9
NZQA Info
Prepare and present hot finger food in the hospitality industry
Assessments:
Term: 1, Week: 7
NZQA Info
Prepare and present sauce and soup in the hospitality industry
Assessments:
Term: 2, Week: 2
NZQA Info
Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
Assessments:
Term: 2, Week: 7
NZQA Info
Prepare and present egg and cheese dishes in the hospitality industry
Assessments:
Term: 3, Week: 8
NZQA Info
Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry
Assessments:
Term: 1, Week: 2
Pathway Tags
Chef, Baker, Bar Manager, Bartender, Front of House, Caterer, Cafe Manager, Tourism, Hotel/Motel Receptionist, Barista, Accommodation Manager, Catering Manager, Event Manager, Hotel Manager, Restaurant Manager, Chef, Waitress, Waiter, Tour Guide, Retail Manager, Receptionist, Cafe Worker, Kitchenhand, Dietitian, Nutritionist, Food Technology, Food Science, New product design, Food Engineering, Public health, Quality Assurance, Food Critic, Food Stylist, Cake Decorator, Product Promotion, Hospitality, Bar Tender, Housekeeper, Hotel/ Motel Receptionist, Food marketing, Barista., Nutritioni,
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