Hospitality NCEA Level 1 | 11HPY |
UE:
Background:
This course will interest a wide range of students, including those interested in exploring a possible career in the hospitality industry and others who wish to extend their practical skills to complement and balance other subject choices. This is a vocational, unit standard based course. It is all internally assessed, and involves a wide range of written and practical competencies to be demonstrated. Students will develop skills in baking, preparing hot finger foods, soups and sauces, egg and cheese dishes, fruits and vegetables and will start to develop industry-level practical skills.Course Description:
Unit Standards:
| Level | Standard | Description | Credits | Int\Ext | Opt\Comp |
|---|---|---|---|---|---|
| 1 | 15895 | Demonstrate knowledge of boiling and baking in the commercial catering industry | 3 | Internal | Compulsory |
| 1 | 15896 | Demonstrate knowledge of frying and grilling as cookery methods in the commercial catering industry | 3 | Internal | Compulsory |
| 1 | 15901 | Prepare and present fruit and vegetables in the hospitality industry | 3 | Internal | Compulsory |
| 1 | 15919 | Prepare and present hot finger food in the hospitality industry | 2 | Internal | Compulsory |
| 1 | 15921 | Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry | 3 | Internal | Compulsory |
| 1 | 21059 | Demonstrate knowledge of knife care, use, storage and carrying for the hospitality industry | 2 | Internal | Compulsory |
Assessment Summary:
| Level | Type | Int\Ext | Opt\Comp | Standards | Credits |
|---|---|---|---|---|---|
| 1 | Unit | Internal | Compulsory | 6 | 16 |