12HOSP

Year 12 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.

Students will be assessed throughout the year in either open book assessments or practical demonstrations. These are unit standards for a total of 25 credits.

Course Overview

Term 1
Term One will focus on two key elements:
Part One: Health and Safety
This lays the foundation from the which the remainder of year is built upon. We start by looking at a general overview and introduction to the idea 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: Clean food production areas and equipment
Learning basic techniques in cleaning food production areas from large commercial kitchens to the basic home kitchen. You will learn how to identify the correct product and method for the specific cleaning task.

Term 2
Term Two will focus on three key elements:
Part One: Handle and maintain knives
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.


Part Two: 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 Three: Prepare and present sandwiches
Ākonga will learn about the characteristics of sandwiches. You will learn how to prepare sandwiches and practice assembling and presenting them for end users.

Term 3
Term Three will focus on three key elements:
Part One
You will learn and practice boiling cooking techniques. Identifying what foods to cook with what method of boiling. You will create two meals using two different boiling techniques.

Part Two
You will demonstrate knowledge of the food service industry and menu types in hospitality. Ākonga will learn how to identify types of food service establishments by looking at the characteristics of menus and service styles.

Part Three
You will learn and practice frying cooking techniques. Identifying what foods to cook with what method of frying. You will create two meals using two different boiling techniques.

Term 4
Demonstrate knowledge of espresso coffee
In this unit you will learn how to make espresso coffee, utilizing a barista coffee machine and making coffees to order.

Career Pathways

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

Total Credits Available: 27
Internal Assessed Credits: 27
External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 167 v9
NZQA Info

Practise food safety methods in a food business under supervision


Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13271 v6
NZQA Info

Cook food items by frying


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13276 v6
NZQA Info

Cook food items by grilling


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13278 v6
NZQA Info

Cook food items by roasting


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13280 v7
NZQA Info

Prepare fruit and vegetable cuts in a commercial kitchen


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13281 v7
NZQA Info

Prepare and assemble, and present basic sandwiches for service


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13283 v6
NZQA Info

Prepare and assemble, and present salads for service


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13285 v6
NZQA Info

Handle and maintain knives in a commercial kitchen


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 14425 v8
NZQA Info

Prepare and serve hot and cold non-alcoholic drinks for a commercial hospitality establishment


Level: 2
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 17285 v10
NZQA Info

Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision


Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 27
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0