Level 2 Hospitality

Course Description

Teacher in Charge: Mrs P. Shone

This course is designed as an introduction to working in a commercial kitchen environment. Students will learn to manage the resources they have available to them and spend time throughout the year preparing a wide variety of dishes and meals. The Unit Standards completed during the course will give a good grounding for introduction to the Hospitality Industry.

Pathway

Level 3 Hospitality

Contributions and Equipment/Stationery

Supply some ingredients.

Credit Information

Assessment	Level	Internal or External	Credits	L1 Literacy Credits	UE Literacy Credits	Numeracy Credits
U.S. 167 v8 Practise food safety methods in a food business under supervision	2	I	4
U.S. 13271 v5 Cook food items by frying	2	I	2
U.S. 13276 v5 Cook food items by grilling	2	I	2
U.S. 13278 v5 Cook food items by roasting	2	I	2
U.S. 13280 v6 Prepare fruit and vegetable cuts in a commercial kitchen	2	I	2
U.S. 13281 v6 Prepare and present basic sandwiches for service	2	I	2
U.S. 13283 v5 Prepare and present salads for service	2	I	2
U.S. 13285 v5 Handle and maintain knives in a commercial kitchen	2	I	2
Total Credits			18	0	0	0

Total Credits Available: 18 credits.
Internally Assessed Credits: 18 credits.

Disclaimer

At time of compiling courses for 2021 every effort has been made to ensure the information contained online is accurate. However, it is possible that some course/assessment structures will be subject to change.

All courses are dependent on student numbers and staffing. Students will be advised if the school is unable to provide the subjects they select.