11HOS

Level 1 Hospitality

Course Description

Teacher in Charge: L. Myburgh.

This course uses 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 you 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 hot finger food in the hospitality industry.
Prepare and present sauce and soup in the hospitality industry.

Examples of recipes that you 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 you 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.

Total Credits Available: 19 credits.
Internally Assessed Credits: 19 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 15900 v6
NZQA Info
Prepare, cook, and present meat in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 3, Week: 5

U.S. 15901 v6
NZQA Info
Prepare and present fruit and vegetables in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 3, Week: 9

U.S. 15919 v6
NZQA Info
Prepare and present hot finger food in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 1, Week: 7

U.S. 15920 v6
NZQA Info
Prepare and present sauce and soup in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 2, Week: 2

U.S. 15921 v6
NZQA Info
Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 2, Week: 7

U.S. 19770 v5
NZQA Info
Prepare and present egg and cheese dishes in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 3, Week: 8

U.S. 21059 v5
NZQA Info
Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry
Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 1, Week: 2

Credit Summary
Total Credits: 19
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0