Wesley College
Year 11 Hospitality
Course Description
Teacher in Charge: Ms A. Morris.
Hospitality is the business of providing food, drink and accommodation for customers of restaurants, bars, cafes, etc.
Jobs in hospitality help our young people learn valuable skills.
Hospitality covers
Health and safety in the workplace
Food safety and preparation
Correct use of equipment
Practicing cooking skills
Demonstrating barista techniques
You will develop critical thinking skills and the ability to read and interpret recipes. You will learn about the importance of health and safety specific to the hospitality workplace. Hospitality ākonga will develop an understanding of how a workplace can be organised and the communication skills required for efficient team work.
You will learn about specific cooking techniques used to prepare, cook and present food. Ākonga will practice manaakitanga as they learn to prioritise customers in the food they prepare. Ākonga will understand how hospitality businesses impact whānau and the wider community.
Course Overview
Term 1
Term One will focus on three key elements:
Part One: Health and Safety
This lays the foundation from which the remainder of the year is built upon. We start by looking at a general overview and introduction to the idea of health and safety and its importance to you the employee and you the consumer. The focus will be the impacts of personal hygiene, hazards, and food safety.
Part Two: Demonstrate knowledge of food terminology
Learning basic terminology used in the food industry. You will be able to identify produce by their industry name and identify cooking techniques commonly used. Ākonga will be able to demonstrate their knowledge through reading and implementing recipes.
Part Three: Demonstrate knowledge of knife use and care
Reinforcing the ideas around safety specific to knives and their purposes in a hospitality workplace.You will learn how to identify the correct knife for the right task, and how to use it safely. You will practice using knives alongside food preparation and cooking skills.
Term 2
Term Two will focus on two key elements:
Part One: Prepare fruit and vegetables
Ākonga will demonstrate the skills learned with the knife and prepare and present vegetables for consumption. You will learn how to select the best produce using quality indicators, and how to prepare produce using specific techniques.
Part Two: Prepare and cook a cake, sponge and batch of scones
In this topic you will learn the techniques required to prepare and present cakes, sponges and scones to the level required in the hospitality industry.
Term 3
Term Three will focus on two key elements:
Part One: Demonstrate knowledge of frying and grilling cookery methods
You will learn and practice frying and grilling cooking techniques. Identifying what foods to cook with what method of cooking. You will create two meals using two different frying and grilling techniques.
Part Two: Prepare, cook and present meat
You will demonstrate knowledge meat as produce and how to identify the correct method of cooking for each purpose.You will be able to safely cook and present meat to meat the food health and safety standards.
Term 4
Identify Career Pathways in Hospitality
In this unit you will learn about the different career pathways in the hospitality industry and what is required to reach those roles. You will look at a variety of different training providers and courses available, and map out a potential career pathway.
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
Total Credits Available: 30 credits.
Internally Assessed Credits: 30 credits.
External
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