Level 2 Hospitality
Course Description
Teacher in Charge: Mrs J. Slade.
Advanced food and safety, foundation cookery methods including making salads, sandwiches, vegetables and knife skills. Espresso coffee making, customer service, table setting and beverage preparation in a practical setting.
Where does it lead? L3 Hospitality and a career or part-time work in the hospitality industry.
Photos: Steak with Grilled Vegetable Salad; Bacon wrapped Chicken Breast with an Orange and Rosemary Butter with vegetables and pan gravy; Cappuccino
What should I have already done?
Open entry. Preference may be given to students who have completed 11HOS. This is a unit standard course.
Students should have a genuine interest in hospitality.
Course Contribution
No cost
Pathway
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
Total Credits Available: 27 credits.
Internally Assessed Credits: 27 credits.
External
NZQA Info
NZQA Info
NZQA Info
NZQA Info
NZQA Info
NZQA Info
NZQA Info
NZQA Info
NZQA Info
NZQA Info
Disclaimer
Courses will only run based on minimum entries
Selecting a course does not guarantee entry into this course
You may apply for an exemption if you do not meet the prerequisite of a course or if the course requires this for entry
Standards offered can be altered at the discretion of the HOD of the Department
Some standards in NCEA courses might be optional depending on student strengths
Course contribution may vary slightly by the start of 2025