13CAH

Level 3 Hospitality

Course Description

Teacher in Charge: Mrs C. Jeyachandran.

This course is designed for those students looking to follow a career path in the hospitality industry. 

You will learn to: 

• gain knowledge and skills to work safely with food in the hospitality industry 

• develop food preparation and presentation skills 

• develop skills required to work in a range of kitchen environments 

• understand the terminology behind cookery, the products and methods used to create food products 

• all students must complete US167 Food Safety as a prerequisite for all other standards in this course


*Please note numbers in this class are strictly limited due to space and number of classes available. Priority will be given to those who have previously studied 12CAH or who have expressed an interested in pursuing a career related to Catering & Hospitality.

Equipment & Stationery

Solid leather covered shoes are compulsory for all practical classes.

Credit Information

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

Total Credits Available: 23
Internal Assessed Credits: 23
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. 13310 v6
NZQA Info

Prepare and produce basic hot and cold dessert items in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13314 v7
NZQA Info

Prepare and cook egg dishes in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13315 v6
NZQA Info

Prepare cook, and present rice and farinaceous dishes in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 6
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 30916 v2
NZQA Info

Prepare and present basic hot and cold canapes in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 23
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

Disclaimer

* PLEASE NOTE

For senior courses, standards listed are indicative only and are subject to change.