Food and Hospitality

FOOD & HOSPITALITY - Level 1
Course Description Students investigate basic cookery techniques and issues relating to food to enable them to plan, prepare and present food that is appropriate for a range of people and situations. Table service skills are introduced, which may combine with other skills to create a training restaurant. Leads to Level 2 Food and Hospitality. Qualifications: Credits towards NCEA Cost: $160 take home food costs Contact Quinton Gately
Level 1 Credits (US)	Level	Credit	Num	Lit
21058 Identify career pathways in the hospitality industry	L1/Int	2
15900 Prepare and present meat in the hospitality industry	L1/Int	4
15901 Prepare and present fruit and vegetables in the hospitality industry	L1/Int	3
19769 Provide food service to the table in the hospitality industry	L1/Int	3
19770 Prepare and present egg and cheese dishes in the hospitality industry	L1/Int	3
21059 Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry	L1/Int	2
15919 Prepare and present hot finger food in the hospitality industry	L1/Int	2
15920 Prepare and present sauce and soup in the hospitality industry	L1/Int	2
15921 Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry	L1/Int	3

FOOD & HOSPITALITY - Level 2
Course Description The aim of this course is to prepare students with entry level skills for either work or study in the hospitality area. Students will gain an understanding of the hospitality industry and gain a wide range of food safety and practical cookery skills. Qualifications: Credits towards NCEA Cost: $160 take home food costs Contact Quinton Gately
Level 2 Credits (US)	Level	Credit	Num	Lit
167 Practise food safety methods in a food business under supervision	L2/Int	4
20666 Demonstrate a basic knowledge of contamination hazards and control methods used in a food business	L2/Int	2
13285 Handle and maintain knives in a commercial kitchen	L2/Int	2
13271 Cook food items by frying	L2/Int	2
13272 Cook food items by baking	L2/Int	2
13273 Cook food items by boiling	L2/Int	2
13274 Cook food items by poaching	L2/Int	2
13275 Cook food items by steaming	L2/Int	2
13276 Cook food items by grilling	L2/Int	2
13277 Cook food items by braising	L2/Int	2

FOOD & HOSPITALITY - Level 3 (NCG)
Course Description The aim of this course is to develop and extend students’ understanding of and interest in the Food and Hospitality industry. Students will have the opportunity to become familiar with the knowledge, skills and techniques required to produce a range of food and beverage consistent with industry standards. Qualifications: Credits towards NCEA Cost: $150 to cover food costs Contact Nicki Rattray
Level 3 Credits (US)	Level	Credit	Num	Lit
168 Demonstrate knowledge of food contamination hazards, and control methods in a food business	L3/Int	4
13343 Demonstrated knowledge of basic nutrition in commercial catering	L3/Int	5
17284 Demonstrate knowledge of coffee origin and production	L3/Int	3
17285 Demonstrate knowledge of commercial espresso coffee equipment and prepare and present espresso beverages under supervision	L3/Int	4
17288 Prepare and present espresso beverages for service	L3/Int	5

COVID – 19 AND DISTANCE LEARNING