Level 1 Catering & Hospitality
Course Description
Teacher in Charge: Katrien Maclaurin.
Each student will be offered the opportunity to gain up to 15 credits in Level 1 Catering and Hospitality.
This is a Unit Standards course.
Unit standards are studied as part of Catering and Hospitality, which develop student knowledge and skills. The focus is on developing practical skills and familiarity in a kitchen. using a wide range of foods, techniques and terminology, this course is a good basis for Level 2 and 3 Catering and Hospitality.
Some areas of study include:
- Fruit and vegetables
- Egg and cheese
- Baking
- Finger food
- Mocktails
- Soups and sauces
Pre-requisites
It is expected that students will have studied Food Technology in either Years 9 and/or 10 and have an interest in working with food. This course contains theory and practical learning.
Equipment/Stationery/Trips
$50 includes food costs and workbooks
Pathway
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Demonstrate knowledge of terminology used for food and recipes in commercial cookery
NZQA Info
Prepare and present fruit and vegetables in the hospitality industry
NZQA Info
Prepare and present hot finger food in the hospitality industry
NZQA Info
Prepare and present sauce and soup in the hospitality industry
NZQA Info
Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
Disclaimer
NB: All courses offered are subject to viable class numbers and staff availability.
Any Credits and Standards listed on courses are only a guideline.