Hospitality & Catering 1

HOC1
Course Description

Teacher in Charge: Mrs N. Peddle

Prerequisites

Open Entry - 10FTC preferred


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 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.




HOC1 Prepare and present hot finger food

HOC1 Prepare and present hot finger food

US 19770 Prepare and present egg and cheese dishes - Nasi Goreng


HOC1 class buffet


Click the links below to see examples of the Hospitality related courses offered by institutes we partner with here in NZ.

https://www.toiohomai.ac.nz/study/subject/culinary-arts%2C-food-and-beverage

Day in the Life at Toi Ohomai | Culinary Arts

https://www.qrc.ac.nz/student-life/tai-tokerau/

https://www.qrc.ac.nz/student-life/queenstown/

https://www.pihms.ac.nz/





Course Overview

Term 1
The following units will be delivered during this term
Introduction to food safety and hygiene in the kitchen.
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

Learning Areas:

Technology



Pathway

Hospitality & Catering 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

Career Pathways

Baker, Hotel/Motel Manager, Cafe Worker, Flight Attendant, Chef, Travel Agent/Adviser

Contributions and Equipment/Stationery

$150


Pathway Tags

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