Level 3 Hospitality
Although next year timetables are yet to be finalised, course selection is now finished. Any changes to student courses will now take place in January.
Course Description
Teacher in Charge: Mrs J. Slade.
A range of advanced theoretical and practical culinary skills with a focus on nutritional knowledge for catering. Pastry and baking techniques will be covered during a two hour practical once a week. Special ‘pop up’ occasions including a high tea are catered for throughout the year.
Where does it lead? A career or part-time work in the hospitality industry.
Notes: This is a unit standard course.
What should I have already done?
Have a genuine interest in cookery and hospitality.
Course Contribution
No cost.
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Prepare and cook basic pasta dishes in a commercial kitchen
NZQA Info
Prepare and cook basic pastry dishes in a commercial kitchen
NZQA Info
Prepare and bake basic cakes, sponges, and scones in a commercial kitchen
NZQA Info
Demonstrate knowledge of culinary products, terms, and food preparation methods
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