Hospitality NCEA Level 2



This is not an approved university subject. New Zealand certificate food and beverage level 4 and continue to diploma certificate and degree courses in hospitality and institutional management. Careers in the hospitality industry that include working in cafés, restaurants, hotels and tertiary education where you can train as a professional chef, barista, catering expert, food & beverage manager, café and restaurant manager.


This is open entry, however knowledge of year 11 Hospitality and Food Technology would be an advantage.

Course Description:

This course is designed to offer a wide range of practical and theory competencies in the hospitality domain. Students who successfully achieve all the standards will have skills which will be transferable to entry level employment in cafes and food businesses in New Zealand and overseas. Starting with one critical Standard in Food Safety which underpins all other Standards, students will then develop and practice safe knife skills through practical experiences in fruit and vegetable preparation, and sandwich making. Further practical skills will be developed exploring poaching and frying as methods of cookery. All practical competences must be demonstrated at least twice and food may be served to the public. A barista coffee unit is also covered, where students learn about and serve pressed coffee and espresso based coffees. The standards in this course require students to be exposed to ‘commercial realism’ so there may be occasions when they will be required to prepare and serve food to the public or staff before or after school. Practical Standards cannot be achieved without this, and students must be able to commit to this requirement in order to achieve.

Unit Standards:

213271Cook food items by frying2InternalCompulsory
213274Cook food items by poaching2InternalCompulsory
213280Prepare fruit and vegetables in a commercial kitchen2InternalCompulsory
213281Prepare and present basic sandwiches for service2InternalCompulsory
213285Handle and maintain knives in a commercial kitchen2InternalCompulsory
2167Practise food safety methods in a food business4InternalCompulsory
217285Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision4InternalCompulsory
217286Prepare and present pressed coffee for service2InternalCompulsory

Assessment Summary: