Level 3 Hospitality

In Level 3 Hospitality students explore more complex processing operations and undertake guided and independent research in the realms of coffee history, knowledge, production and service, culinary products and terms and nutrition principles.

Students spend lessons researching recipes, planning for practical tasks; preparing, selecting, portioning and finishing dishes.

Standards also prepare students for their participation in upcoming catering opportunities at HHS such as, Y8 taster days, open evenings, and Pasifika and Māori dinners. 

The two coffee standards challenge Year 13 Hospitality students to further develop them into industry-ready workers. For example, we delve into the history and production of coffee and learn and practise coffee art. Our café gains popularity each year and is a chance for Year 13 hospitality students to gain real work experience as they turn up for their rostered shift to prepare for service, make coffees and serve real paying customers at interval which gives them realistic time pressures to adhere to; and take on the responsibility of assessing and training Y12 up and coming baristas. Students learn how a café works from opening to closing because they are required to return at lunch to pack down and clean and backflush the espresso machine. They are also taught to let me know when our supplies are getting low so we never run out of coffee!

Anyone with a strong interest in pursuing a career or tertiary study in Hospitality, in roles such as flight attendants, hospitality management, food and beverage management, entry-level cooks/chefs, and catering workers of all kinds will enjoy this course. It is a great finishing year for those who have taken Level 1 and Level 2 Hospitality and will be a very handy set of skills to possess for those who anticipate working part-time in the services industry while they complete their university studies.

Hospitality 300 offers 21 unit standard credits.

In Level 3 Hospitality, students extend their skills by exploring more complex processing operations and undertaking both guided and independent research. Areas of study include coffee history, production and service, culinary products and terminology, and principles of nutrition.

Lessons combine theory and practice, with students researching recipes, planning practical tasks, and preparing, portioning, and finishing a wide range of dishes.

This course also prepares students for catering opportunities at HHS such as Year 8 taster days, open evenings, and Pasifika and Māori dinners, giving them authentic experiences in event service and teamwork.

A highlight of Level 3 is the coffee standards, which develop students into industry-ready baristas. Students gain insight into the history and production of coffee while practising advanced barista skills, including coffee art. Through our increasingly popular school café, Year 13 students experience the realities of hospitality work: preparing for service, making coffees, and serving paying customers under real-time pressure. They also take on leadership roles by supporting and training Year 12 baristas. Students are expected to manage the café from opening to close; including packing down, cleaning the espresso machine, and monitoring stock to ensure supplies never run out.

Hospitality 300 is ideal for students interested in careers or tertiary study in areas such as flight attending, hospitality management, food and beverage management, catering, or entry level cookery and chef roles. It is also an excellent capstone course for those who have studied Level 1 and Level 2 Hospitality, and equips students with valuable skills for part-time work in the service industry while pursuing further study.

Hospitality 300 offers 21 unit standard credits.