LEVEL 3 CULINARY THEORY – L3CUL 

Learning Area: Technology

Qualification: NCEA Level 3

This unit standard course follows on from the bookwork component of  Level 2 Hospitality and gives students an opportunity to further their knowledge of hospitality in a more theoretical setting. The standards are knowledge standards (not practically assessed) but there will still be a substantial practical component to the course, supporting theoretical learning.

Assessment for this course is through assignments and demonstrating knowledge gained from engaging with the relevant bookwork. Students need to be motivated and have a high level of self management in order to progress steadily through the course, with a substantial amount of reading and synthesizing of written material required. Previous hospitality course experience or knowledge is preferred but not essential.

Course Components:

• Demonstrate knowledge of coffee origin and production

• Demonstrate knowledge of culinary products, terms, and food preparation methods

• Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment

• Demonstrate knowledge of nutrition in the hospitality industry

External Credits:                                    N/A

Internal Credits:                                     20

Entry Recommendations:                       A pass in Level 1 or Level 2 Hospitality, or by interview with Hospitality teachers,(Mr Thorn or Mr Draper).