HOS200

Level 2 Hospitality

Course Description

Teacher in Charge: Mrs N. Wilderspin.

Hospitality 200 is for students who are keen to further develop their skills, knowledge and appreciation in areas of Hospitality such as barista, customer service, general cooking skills and cooking international dishes and catering for special events.  It offers industry-recognised unit standards where competency, technical skills and repetition is a big focus.  

Students plan, select, prepare, cook, and present food, and prepare espresso beverages, firstly under guidance before being assessed individually.

Students who show promise have the opportunity to work in HHS Coffee 2 Go at interval as baristas in Term 4 to refine their newfound skills.  As a result, students learn to appreciate coffee and learn what it takes to serve and prepare a range of espresso beverages for paying “customers”.  Each unit standard test requires a 100% pass rate and allows for one resubmit.  This course focuses on the ability to understand subject related skills and facts for the written and practical tests.

Hospitality 200 is a great foundation cookery course that offers 20 unit standard credits.



 



 



Recommended Prior Learning

Recommended prior learning Hospitality Level 1 or Food Technology Level 1.  If you are selecting this subject without the recommended prior learning, your acceptance is subject to Head of Department approval.

Pathway

Credit Information

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

Total Credits Available: 20
Internal Assessed Credits: 20
External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 167 v9
NZQA Info

Practise food safety methods in a food business under supervision


Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13272 v6
NZQA Info

Cook food items by baking


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13276 v6
NZQA Info

Cook food items by grilling


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13283 v6
NZQA Info

Prepare and assemble, and present salads for service


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13285 v6
NZQA Info

Handle and maintain knives in a commercial kitchen


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 17285 v10
NZQA Info

Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision


Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 22234 v6
NZQA Info

Compare characteristics of international dishes and prepare and present international dishes


Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 20
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

Disclaimer

Availability of teaching staff and the final decision is at the discretion of the Head of Department.

Minimum class sizes.

  • Course structure and activities are subject to change.

  • Availability of teaching staff and the final decision is at the discretion of the Head of Department.

Meeting any course entry requirements

  • Minimum class sizes.

  • Course structure and activities are subject to change.

  • Availability of teaching staff and the final decision is at the discretion of the Head of Department.

Course structure and activities are subject to change.

  • Availability of teaching staff and the final decision is at the discretion of the Head of Department.