Hospitality & Catering - Level 1

Course Description

Teacher in Charge: N. Peddle

The New Zealand Certificate in Cookery – Level 1 is the perfect introduction to all the essentials and know-how you need to start cooking as a professional.

Hospitality Skills will give you a solid understanding of
what it takes to be successful in this exciting industry.
There is a practical focus on food handling and espresso
coffee making along with workplace health and safety.
You will learn the versatile skills to enable you to work in
the industry or to move onto further training.

- Demonstrate knowledge of workplace health and safety requirements
- Identify career pathways in the hospitality industry
- Prepare and present meat in the hospitality industry
- Prepare and present fruit and vegetables in the hospitality industry
- Prepare and present egg and cheese dishes in the hospitality industry
- Prepare and present hot finger food
- Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
- Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry

Course Overview

Term 1
The following units will be delivered during this term
US 497 Demonstrate knowledge of workplace health and safety requirements
US 21058 Identify career pathways in the hospitality industry
US 13285 Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry

Term 2
The following units will be delivered during this term
US 15900 Prepare and present meat in the hospitality industry
US 15901 Prepare and present fruit and vegetables in the hospitality industry
US 19770 Prepare and present egg and cheese dishes in the hospitality industry

Term 3
The following units will be delivered during this term
US 15919 Prepare and present hot finger food
US 15921 Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry

Term 4
The following unit will be delivered during this term to complete the year
US 15986 Demonstrate knowledge of frying and grilling as cookery methods in the commercial catering industry

Pathway

Hospitality & Catering - Level 2

Hospitality: Chef, Baker, Bar Manager, Bartender, Front of House, Caterer, Cafe Manager, Tourism, Hotel/Motel Receptionist, Barista, Accommodation Manager, Catering Manager, Event Manager, Hotel Manager, Restaurant Manager, Chef, Waitress, Waiter, Tour Guide, Retail Manager, Receptionist, Cafe Worker, Kitchenhand, Dietitian, Nutritionist, Food Technology, Food Science, New product design, Food Engineering, Public health, Quality Assurance, Food Critic, Food Stylist, Cake Decorator, Product Promotion, Hospitality, Bar Tender, Housekeeper, Hotel/ Motel Receptionist, Food marketing, Barista., Nutritionalist

Contributions and Equipment/Stationery

$150

Prerequisites

Open Entry - 10FTC preferred

Credit Information

Assessment	Level	Internal or External	Credits	L1 Literacy Credits	UE Literacy Credits	Numeracy Credits
U.S. 21059 v4 Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry	1	I	2
U.S. 21058 v5 Identify career pathways in the hospitality industry	1	I	2
U.S. 19770 v4 Prepare and present egg and cheese dishes in the hospitality industry	1	I	3
U.S. 15921 v5 Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry	1	I	3
U.S. 15919 v5 Prepare and present hot finger food in the hospitality industry	1	I	2
U.S. 15900 v5 Prepare and present meat in the hospitality industry	1	I	4
U.S. 15896 v5 Demonstrate knowledge of frying and grilling as cookery methods in the commercial catering industry	1	I	3
U.S. 15892 v5 Demonstrate knowledge of terminology used for food and recipes in commercial cookery	1	I	5
U.S. 497 v10 Demonstrate knowledge of workplace health and safety requirements	1	I	3
Total Credits			27	0	0	0

Total Credits Available: 27 credits.
Internally Assessed Credits: 27 credits.

Pathway Tags

Disclaimer

POLICY
It is the policy of Tauranga Boys’ College to have school-wide policies that inform parents and students of the criteria for administering all Assessments for National Qualifications.