Hospitality-level 1 (HOS1)

LENGTH OF COURSE: Full year.

PRE-REQUISITES: Food Technology in earlier years would be a clear advantage

COURSE CONTENT: This course is designed to give students hands-on experience alongside theory work that will lead to future training and careers in the hospitality field, and other related industries. Language skills are an advantage.

METHODS OF ASSESSMENT: All Unit Standard internal assessments covering both theory and practical. Set criteria to be met with closed book assessments at the completion of each unit of study. Total of 20 Level 1 credits over Cookery Schools 1 and 2.

Assessment:

US21058 -Identify career pathways in the hospitality industry.

US15900 -Prepare and present meat in the hospitality industry

US19770 -Prepare and present egg and cheese dishes in the hospitality industry

US15910 -Prepare and present fruit and vegetables in the hospitality industry

US15919 -Prepare and present hot finger foods for the hospitality industry

US15920 -Prepare and present sauce and soup in the hospitality industry.

US15921 -Prepare and cook a cake, sponge and scones for the hospitality industry

US21059 -Demonstrate of knife care, use, storage and carrying in hospitality industry.

hospitality-Level 2 (HOS2)

LENGTH OF COURSE: Full Year.

PRE-REQUISITES: Food Technology in earlier years would be a clear advantage

COURSE CONTENT: This course is designed to give students hands-on experience alongside theory work that will lead to future training and careers in the hospitality field, and other related industries.

METHODS OF ASSESSMENT: Internal Assessments involving closed book assessments for each Unit standard along with practical assessments of set criteria. Visual evidence necessary.

Internal Assessment:

US167 -Practise food safety methods in a food business.

US13285 -Handle and maintain knives in a commercial kitchen.

US13276 -Cook food items by grilling.

US13283 -Prepare and present salads for service.

US14462 -Maintain personal presentation and greet Customers in the hospitality industry.

US14434 -Prepare and clear areas for table service in a commercial hospitality environment.

US14436 -Provide table service in a commercial hospitality environment.

US14425 -Prepare and serve hot and cold non-alcoholic drinks in a commercial hospitality environment.

US17285 -Barista training

Hospitality – Level 3 (HOS3)

LENGTH OF COURSE: Full year.

PRE-REQUISITES: Hospitality Level 2 would assure students of sound knowledge to advance in this course.

COURSE CONTENT: This course is designed to give students hands-on experience alongside theory work that will lead to future training and careers in the hospitality field, and other related industries. Strong links to Industry with local chefs supporting.

METHODS OF ASSESSMENT: All Unit standard internal assessments covering both theory and practical. Set criteria to be met with closed book assessments at the completion of each unit of study.

Internal Assessment:

US18497 -Demonstrate knowledge of Culinary products and terms.

US13331 -Prepare and cook pickles, chutneys and preserves for a commercial environment

US13282 -Prepare, assemble and present complex sandwiches for service in a commercial kitchen.

US17288 -Prepare and present espresso beverages - key skills in operation and care of machine and the preparation of various drinks to meet set criteria.

US13343 -H.E.A.T. Healthy Eating, Healthy Action

Please Note: Gateway options with credits will be offered to those interested in gaining work experience in the local Hospitality Industry.