LEVEL 3 PRACTICAL HOSPITALITY – L3HOS
Learning Area: Technology
Qualification: NCEA Level 3
A practical approach to catering, commercial food production and the hospitality iIndustry. This course offers unit standards that are based on practical work and seeks to replicate a commercial hospitality environment. Students will work in small teams to develop and produce various food items that are intended for commercial sale.
Assessments for this course are through teacher observations of students working in a simulated commercial kitchen environment and through the student’s production of food items that are then purchased by an end user. Students should be motivated to produce food at restaurant and cafe levels and be willing to incorporate feedback and think critically in order to improve their products
Course Components (TBC): Final course design will be flexible depending on the students interests and passions.
Prepare, assemble, and present complex sandwiches for service in a commercial kitchen
Prepare and cook basic pasta dishes in a commercial kitchen
Prepare and bake basic cakes, sponges, and scones in a commercial kitchen
Prepare and cook basic pastry dishes in a commercial kitchen
Prepare and produce basic hot and cold dessert items in a commercial kitchen
Prepare and cook pickles, chutneys, and preserves in a commercial kitchen
External Credits: N/A
Internal Credits: 17 - 20 TBC
Entry Recommendations:
Ideal candidates for this course will possess a strong interest in catering, cooking, and entering the hospitality industry. An excellent attendance record is essential, alongside a willingness to work with others and contribute to team success. Prior experience in Level 2 Hospitality is strongly preferred and class numbers will be limited.