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.
External
NZQA Info
Practise food safety methods in a food business under supervision
NZQA Info
Cook food items by baking
NZQA Info
Cook food items by grilling
NZQA Info
Prepare and assemble, and present salads for service
NZQA Info
Handle and maintain knives in a commercial kitchen
NZQA Info
Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision
NZQA Info
Compare characteristics of international dishes and prepare and present international dishes
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.