Hospitality involves the teaching of cookery processes and techniques expected in the Hospitality Industry.  Students have the opportunity to learn in a state of the art hospitality kitchen.


NCEA Level:

Primary Qualification:

Primary Learning Area:

Date:

Teacher(s):​​​​​​​

Level 1

NCEA

Technology

2021

To be advised

Graduate profile: (What qualities/additional skills learners will achieve by taking this course?)
Hospitality involves the teaching of cookery processes and techniques expected in the Hospitality Industry. Students have the opportunity to learn in a state-of-the-art hospitality kitchen. Senior students work towards achieving unit standards from the hospitality industry. Each standard is dedicated to a cooking technique or process and outlines a range of dishes to be taught. Where possible we use local produce and school grown produce. The course will include some iconic dishes that reflect the local culture.

Possible Career/ Vocational Pathway(s): (What career pathways are related to this course?)
https://www.careers.govt.nz/articles/where-your-hospitality-skills-can-take-you/
https://www.careers.govt.nz/jobs-database/hospitality-tourism-and-recreation/

Learning outcomes/Assessment links:

NCEA
Level		Standard
Number		Standard DescriptorCreditsAssessmentLiteracyNumeracyVocational
Pathways
1US15892 05 Demonstrate knowledge of terminology used for food and recipes in commercial cookery5InternalNoNoSI
1US15895 05 Demonstrate knowledge of boiling and baking in the commercial catering industry3InternalNoNoSI
1US15986 05 Demonstrate knowledge of frying and grilling as cookery methods in the commercial catering industry3InternalNoNoSI
1US15901 05 Prepare and present fruit and vegetables in the hospitality industry3InternalNoNoSI
1US15919 05 Prepare and present hot finger food in the hospitality industry2InternalNoNoSI
1US15920 05 Prepare and present sauce and soup in the hospitality industry2InternalNoNoSI
1US15921 05 Prepare and bake a cake, a sponge and scones, in the hospitality industry3InternalNoNoSI
1US19770 04 Prepare and present egg and cheese dishes in the hospitality industry3InternalNoNoSI


Total Available Credits 24











Note: Courses are subject to change with the review of courses at the end of each year. Course is NOT endorsable.

Progression: (What courses does this course lead to?)
Level 1 Hospitality leads onto Level 2 Hospitality. Level 2 moves into the senior commercial kitchen where they gain experience working with industrial equipment.

Vocational/Industry links: (What vocational or industry learning experiences will be included in this course?)
The dishes the students create are guided by the Industry and are expected to meet the industry standards.

Contextualised contexts: (What local, cultural, real-life content is involved in this course?)
Students will have the opportunity to research some of their dishes. This gives them the opportunity to draw on their cultural background and experiences. Students will be encouraged to think of sustainability. Local ingredients and food that is in season. Student food choices will need to meet budget criteria.

Teaching and Learning Approaches: (How will I learn in this course?)
Although entry is open, students who took Hospitality in Year 10 have the first option. Students work in groups of three students. All theory work is done individually. Closed shoes must be worn at all times.

Resource requirements: (What resources will I need to have to learn in this course?)

Course Outline

Term 1
02 February to 16 April 2021
(10/11 weeks)

Term 2
03 May to 09 July 2021
(10 weeks)		Term 3
26 July to 01 October 2021
(10 weeks)		Term 4
18 October to early November 2021
(4 weeks)

Introduction
 US15892 (2 weeks)
 US15901 (4 weeks)

 US15986 (4 weeks)
 US15919
​​​​​​​ US19770 (4 weeks)		 US15920 (4 Weeks) US15919 (3 weeks)​​​​​​​

 KEY DATES:

 Week 4: Assessment
 Week 7: Assessment
 Week 9: Assessment

 KEY DATES:

 Week 4: Assessment
 Week 8: Assessment
 Week 10: Assessment

 KEY DATES:

 Week 1: Assessment
 Week 4: Assessment
 Week 7: Assessment
 Week 10: Assessment

 KEY DATES:

 Week 4: Assessment











​​​​​​​​​​​​​​________________________________________________________________________________________________________________________________

NCEA Level:

Primary Qualification:

Primary Learning Area:

Date:

Teacher(s):

Level 2

NCEA

Technology

2021

To be advised

Graduate profile: (What qualities/additional skills learners will achieve by taking this course?)
Senior students work towards achieving unit standards from the hospitality industry.  Each standard is dedicated to a cooking technique or process and outlines a range of dishes to be taught.

Possible Career/ Vocational Pathway(s): (What career pathways are related to this course?)
https://www.careers.govt.nz/articles/where-your-hospitality-skills-can-take-you/
https://www.careers.govt.nz/jobs-database/hospitality-tourism-and-recreation/

Learning outcomes/Assessment links:

NCEA
Level		Standard
Number		Standard DescriptorCreditsAssessmentLiteracyNumeracyVocational
Pathways
2US13271 05 Cook food items by frying2InternalNoNoSI
2US13272 05 Cook food items by baking2InternalNoNoSI
2US13273 05 Cook food items by boiling2InternalNoNoSI
2US13274 05 Cook food items by poaching2InternalNoNoSI
2US13276 05 Cook food items by grilling2InternalNoNoSI
2US13278 05 Cook food items by roasting2InternalNoNoSI
2US13280 05 Prepare fruit and vegetable cuts2InternalNoNoSI
2US13281 06 Prepare and present basic sandwiches for service2InternalNoNoSI
2US13283 05 Prepare and present salads for service2InternalNoNoSI
2US13285 05 Hand and maintain knives in a commercial kitchen2InternalNoNoSI
2US22234 05Compare characteristics of international dishes and prepare and present international dishes4InternalNoNoSI


Total Available Credits 24












Note: Courses are subject to change with the review of courses at the end of each year. Course is NOT endorsable.

Progression: (What courses does this course lead to?)
Level 2 Hospitality will lead to a level 3 programme that is planned and implemented by an outside provider. QRC.The programme will be taught by a chef. Hospitality training can lead you directly to the workforce in cafes, restaurants, barista, hotels, service industries.

Vocational/Industry links: (What vocational or industry learning experiences will be included in this course?)
Students who take hospitality have priority for barista courses. An opportunity to work with QRC in our commercial kitchen at level 3. Have the opportunity to work with visiting chefs.

Contextualised contexts: (What local, cultural, real-life content is involved in this course?)
Students have the opportunity through gateway to gain work experience in local cafes. They will research recipes for a given brief. Students will be encouraged to think of sustainability. Local ingredients and food that is in season. Student food choices will need to meet budget criteria.

Teaching and Learning Approaches: (How will I learn in this course?)
Students need to be assessed as competent in the practical dishes that are set for each assessment, students must attend all practical and theory lessons if they wish to pass this course. Attendance needs to be above average.

Resource requirements: (What resources will I need to have to learn in this course?)


Course Outline

Term 1
02 February - 16 April 2021
(10/11 weeks)		Term 2
03 May - 09 July 2021
(10 weeks)		Term 3
26 July - 01 October 2021
(10 weeks)		Term 4
18 October - early November 2021
(4 weeks)
 US13285 (2 weeks)
 US13280 (3 weeks)
 US13281 (3 weeks)
 US13276 (3 weeks)​​​​​​

 US13271 (3 weeks)
 US13272 (3 weeks)
 US22234 (3 weeks)
 US13278 (3 weeks)

 US13274 (3 weeks)
 US13283 (3 weeks)​​​​​​​


 US13273 (3 weeks)


​​​​​​​

 KEY DATES:

 Week 4: Assessment
 Week 7: Assessment
 Week 9: Assessment

 KEY DATES:



​​​​​​​

 KEY DATES:

 Week 1: Assessment
 Week 4: Assessment
 Week 7: Assessment
 Week 10: Assessment

 KEY DATES:

 Week 4: Assessment
​​​​​​​












_____________________________________________________________________________________________________________________________________

NCEA Level:

Primary Qualification:

Primary Learning Area:

Date:

Teacher(s):

Level 3

NCEA

Technology

2021

To be advised

Graduate Profile: (What qualities/additional skills will learners achieve by taking this course?)
Senior students work towards achieving unit standards from the hospitality industry. Each standard is dedicated to a cooking technique or process and outlines a range of dishes to be taught. Students need to be assessed as competent in the practical dishes that are set for each assessment, students must attend all practical and theory lessons if they wish to pass this course.

Possible Career/Vocational Pathway(s): (What career pathways are related to this course?)


Learning outcomes/Assessment links:

NCEA
Level		Standard
Number		Standard DescriptorCreditsAssessmentLiteracyNumeracyVocational
Pathways
3US13282 05 Prepare, assemble and present complex sandwiches for service in a commercial kitchen2InternalNoNoN/A
3US13293 05 Prepare and cook vegetable dishes in a commercial kitchen6InternalNoNoN/A
3US13310 05 Prepare and produce basic hot and cold dessert items in a commercial kitchen5InternalNoNoN/A
3US13314 06 Prepare and cook egg dishes in a commercial kitchen4InternalNoNoN/A
3US13316 05 Prepare and cook basic pasta dishes in a commercial kitchen3InternalNoNoN/A
3US13325 05 Prepare and bake basic cakes, sponges, and scones in a commercial kitchen4InternalNoNoN/A


Total Available Credits 24



Note: Courses are subject to change with the review of courses at the end of each year. Course is not endorsable.

Progression: (What courses does this course lead to?)
Any further training in the hospitality and tourism industry.

Vocational/Industry links: (What vocational or industry learning experiences will be included in this course?)


Contextualised contexts: (What local, cultural, real-life content is involved in this course?)
Students work in pairs as a team. Students participate in a one day per week course at the college. the course is run by IQ Services.  

Teaching and Learning Approaches: (How will I learn in this course?)
Entry is by 14 credits at Level 2 or with approval from Teacher in Charge and/or Head of Learning Area.

Resource requirements: (What resources will I need to have to learn in this course?)

Course Outline

Term 1
02 February to 16 April 2021
(10/11 weeks)		Term 2
03 May to 09 July 2021
(10 weeks)		Term 3
26 July to 01 October 2021
(10 weeks)		Term 4
18 October to early November 2021
(4 weeks)
 US13282 (4 weeks)
 US13293 (7 weeks)		 US13325 (5 weeks)
 US13314 (5 weeks)		 US13316 (5 weeks)
 US13310 (5 weeks)		 US13310 (4 weeks)
​​​​​​​

 KEY DATES:

 Week4: Assessment
​​​​​​​ Week 7: Assessment

 KEY DATES:

 Week 5: Assessment
 Week 10: Assessment

 KEY DATES:

 Week 5: Assessment
 Week 10: Assessment

 KEY DATES: 

 Week 4: Assessment








September 2020