12HOS

Level 2 Hospitality

Course Description

Teacher in Charge: L. Myburgh.

Students will:
Complete the Service IQ level 2 unit standards professional cookery course.
Gain food hygiene and safety qualifications and learn various methods of commercial cookery.

This is a vocational course that may lead to tertiary study and a career in the Hospitality industry.

Course Overview

Term 1
Practice food safety methods in a food business under supervision.
Handle and maintain knives in a commercial kitchen.

Examples of recipes that you will make: Lamb Koftas with couscous, Tsatsiki, Pan-fried Thai Beef salad, Roast Chicken drumsticks / Roast Vegetables with feta, Homemade Basil pesto, Spanish Omelette, Soufflé omelette, Grilled Lamb kebabs


Term 2
Prepare fruit and vegetable cuts.
Cook food items by roasting.

Examples of recipes that you will make:Teriyaki Chicken Sushi, Roast Beef and Yorkshire pudding, Roast Leg of lamb served with vegetables, Grilled Lemon Snapper with crispy crushed potatoes, Mixed Grill, Caesar salad with chicken, Warm chorizo pasta salad with red pesto dressing, Curried rice salad, Potato salad with bacon

Term 3
Cook food items by grilling.
Prepare and present salads for service.
Cook food items by frying.
Prepare and present basic sandwiches for service.

Examples of recipes that you will make: Deep fried Battered Gurnard, Crumbed Fish of the day served with potato wedges, Smashed Egg Mayonnaise Sandwich, Panini, “Full house” open sandwich, BLT, Club sandwich, Spicy Chicken crunchwrap, Bookmaker’s sandwich, Homemade Garlic bread

Term 4
Consolidation of the theoretical and practical components.

Recommended Prior Learning

No prerequisites however, level 1 Hospitality would be beneficial. Please contact Mrs Myburgh with any questions.

Contributions and Equipment/Stationery

$100

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

Total Credits Available: 18
Internal Assessed Credits: 18
External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 167 v9
NZQA Info

Practise food safety methods in a food business under supervision


Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13271 v6
NZQA Info

Cook food items by frying


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13276 v6
NZQA Info

Cook food items by grilling


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13278 v6
NZQA Info

Cook food items by roasting


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13280 v7
NZQA Info

Prepare fruit and vegetable cuts in a commercial kitchen


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13281 v7
NZQA Info

Prepare and assemble, and present basic sandwiches for service


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13283 v6
NZQA Info

Prepare and assemble, and present salads for service


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13285 v6
NZQA Info

Handle and maintain knives in a commercial kitchen


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 18
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0