11HOS

Level 1 Hospitality

Course Description

Teacher in Charge: Ms S. Lenehan.

Hospitality Level 1

Course Code: 11HOS

Course outline: Hospitality provides an introduction to food and cooking in the context of the hospitality industry (food service, cafes, bars, hotels and tourism). This course places a strong emphasis on food preparation, personal, and kitchen safety.

Hospitality is a creative subject, so students will be encouraged to be creative as they plan, prepare, cook and present food during practical lessons, practical assessments, and as they participate in other school-wide events.  Bookwork is just as important as the practical lessons, so in Hospitality, students will be encouraged to follow cookery guidelines along with teacher instruction and demonstration to heighten their chances of success and enjoyment in the subject.

Key content: Students will learn about food preparation and service by cooking a variety of dishes, including savory and sweet foods. Students will also learn about health and safety procedures when preparing food, different styles of cooking (baking, frying, sautéing) and how to use a range of professional kitchen equipment. 

Key Skills: Hospitality is an exciting and fast paced industry, so students will need to work as part of team,  meet deadlines, and prepare and plan dishes to meet a set brief. Creativity, collaboration, time management and organisation are all skills that you will gain in this course.


 

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

Total Credits Available: 19
Internal Assessed Credits: 19
External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 15892 v6
NZQA Info

Demonstrate knowledge of terminology used for food and recipes in commercial cookery


Level: 1
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15900 v6
NZQA Info

Prepare, cook, and present meat in the hospitality industry


Level: 1
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15901 v6
NZQA Info

Prepare and present fruit and vegetables in the hospitality industry


Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15919 v6
NZQA Info

Prepare and present hot finger food in the hospitality industry


Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15921 v6
NZQA Info

Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry


Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 21059 v5
NZQA Info

Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry


Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 19
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

Disclaimer

Course Selection is confirmed at the start of 2025.  You can change the courses you have selected up until the start of next year provided there are still spaces in the course you wish to change to.

Some courses may become unavailable due to the number of students taking the courses or changes in staffing.

New courses may also be introduced, in which case you will be notified and given the opportunity to select the new course.