Entry Requirements: Have studied FNG1 or FDH1 and HOF/TIC approval. |
|||
Level: NCEA 2 |
Type: Subject Choice |
Duration: Full Year |
Invitation Only: No |
Assessment: Unit Standard |
Credits: up to 24 |
Endorsement: No |
|
Leads To: Hospitality (NCEA 3) |
To provide an opportunity for students to extend their knowledge and expertise in commercial catering in a simulated environment. Students will be encouraged to operate from a commercial perspective. Students will have the opportunity to complete industry standard courses on Food Hygiene, knife handling, selection of salad and sandwich ingredients and their preparation. Also a look at baking skills, microwaving and an investigation into Internation food. The emphasis in assessments is on practical skills.
Title | Description | Level | Credits | Assessment | U.E. Reading | U.E. Writing |
---|---|---|---|---|---|---|
57 | Provide customer service | 2 | 2 | Internal | No | No |
167 | Practise food safety methods in a food business under supervision | 2 | 4 | Internal | No | No |
9677 | Communicate in a team or group which has an objective | 2 | 3 | Internal | No | No |
13285 | Handle and maintain knives in a commercial kitchen | 2 | 2 | Internal | No | No |
13280 | Prepare fruit and vegetable cuts in a commercial kitchen | 2 | 2 | Internal | No | No |
13281 | Prepare and present basic sandwiches for service. | 2 | 2 | Internal | No | No |
13283 | Prepare and present salads for service | 2 | 2 | Internal | No | No |
14434 | Prepare and clear areas for table service for a commercial hospitality establishment | 2 | 3 | Internal | No | No |
14436 | Provide table service for a commercial hospitality establishment | 2 | 4 | Internal | No | No |
(*)
Last Reviewed: June 30, 2023
This post is over a year old. Some of the information this contains may be outdated.Please email the office if you think this information requires review.