Hospitality & Catering - Level 3

HOC3
Course Description

Teacher in Charge: N. Peddle

The New Zealand Certificate in Cookery – Level 3 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 culinary products, terms, and food preparation methods
-Prepare, assemble, and present complex sandwiches for service in a commercial kitchen
-Prepare and present basic hot and cold canapes in a commercial kitchen
-Demonstrate knowledge of coffee origin and production
-Prepare and present espresso beverages for service


  


Course Overview

Term 1
The following units will be delivered during this term -
US 18497 Demonstrate knowledge of culinary products, terms, and food preparation methods
US 17284 Demonstrate knowledge of coffee origin and production
US 17288 Prepare and present espresso beverages for service

Term 2
The following units will be delivered during this term -
US 18497 Demonstrate knowledge of culinary products, terms, and food preparation methods
US 13282 Prepare, assemble, and present complex sandwiches for service in a commercial kitchen
US 30916 Prepare and present basic hot and cold canapes in a commercial kitchen
US 17284 Demonstrate knowledge of coffee origin and production
US 17288 Prepare and present espresso beverages for service

Term 3
The following units will be delivered during this term -
US 30916 Prepare and present basic hot and cold canapes in a commercial kitchen
US 17284 Demonstrate knowledge of coffee origin and production
US 17288 Prepare and present espresso beverages for service

Term 4
The following units will be delivered during this term -
US 17284 Demonstrate knowledge of coffee origin and production
US 17288 Prepare and present espresso beverages for service

Contributions and Equipment/Stationery

$150


Prerequisites

If you did not take a pathway course at Level 2, or achieved fewer than 14 credits in that course, you will need HOD approval.


Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
U.S. 30916 v1 Prepare and present basic hot and cold canapes in a commercial kitchen
3
I
4
U.S. 18497 v7 Demonstrate knowledge of culinary products, terms, and food preparation methods
3
I
8
U.S. 17288 v7 Prepare and present espresso beverages for service
3
I
5
U.S. 17284 v6 Demonstrate knowledge of coffee origin and production
3
I
3
U.S. 13282 v5 Prepare, assemble, and present complex sandwiches for service in a commercial kitchen
3
I
2
Total Credits

Total Credits Available: 22 credits.
Internally Assessed Credits: 22 credits.

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


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.