L2HOS

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.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 167 v9
NZQA Info
Practise food safety methods in a food business under supervision
Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13276 v6
NZQA Info
Cook food items by grilling
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13278 v6
NZQA Info
Cook food items by roasting
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13280 v7
NZQA Info
Prepare fruit and vegetable cuts in a commercial kitchen
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13281 v7
NZQA Info
Prepare and assemble, and present basic sandwiches for service
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13283 v6
NZQA Info
Prepare and assemble, and present salads for service
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13285 v6
NZQA Info
Handle and maintain knives in a commercial kitchen
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 14425 v8
NZQA Info
Prepare and serve hot and cold non-alcoholic drinks for a commercial hospitality establishment
Level: 2
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 17285 v10
NZQA Info
Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision
Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 28145 v2
NZQA Info
Interact with customers in a service delivery context
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 27
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

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