FDH3 - Hospitality

Entry Requirements:
8 credits in FNG2 or 12 credits in FDH2 and HOF/TIC approval.
Level:
NCEA 3
Type:
Optional
Duration:
Full Year
Invitation Only:
No
Assessment:
Unit Standard
Credits:
up to 27
Endorsement:
No

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 as a pre-training qualification.

Available Standards:

Some or all of the following will be offered
Title Description Level Credits Assessment U.E. Reading U.E. Writing
168 Demonstrate knowledge of food contamination hazards, and control methods used in a food business 3 4 Internal No No
13314 Prepare and cook egg dishes in a commercial kitchen 3 4 Internal No No
13316 Prepare and cook basic pasta dishes in a commercial kitchen 3 3 Internal No No
13325 Prepare and bake basic cakes, sponges, and scones in a commercial kitchen 3 4 Internal No No
13331 Prepare and cook pickles, chutneys and preserves in a commercial kitchen (optional) 3 4 Internal No No
18497 Demonstrate knowledge of culinary products and terms 3 8 Internal No No
Other courses in Hospitality:

(*) Last Reviewed: August 1, 2019

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 Some of the information this contains may be outdated.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.