Hospitality and Tourism Year 12
NCEA LEVEL: 2
NATIONAL QUALIFICATIONS FOR THE SERVICE SECTOR / FOOD PROCESSING SECTOR
Curriculum Level: Vocational
Course Length: One Year
Total Credits: 22 (Unit Standards)
Special Costs:
$100.00 - contribution to material costs (mainly food)
$60.00 for two work books
Entry Requirements: None
Course Outline:
This course is for Year 12 students who wish to gain skills and experience related to Hospitality and Tourism. Two HSI Certificate of Achievements will be offered.
Assessment Outline:
A range of Unit Standards relating to the Hospitality Industry will be assessed and moderated.
Where Does It Lead?
Initial qualifications for a range of service sector occupations plus valuable life skills. Gaining of Unit Standards required at Polytechnics as well as preparation for standards at a higher level.
For Further Information See:
Mrs Taylor
Standard No.
Standard Name
Internal External
Credits
Practice food safety methods in a food business
Internal
4
Handle and maintain knives in a commercial kitchen
Internal
2
Prepare and cook food by grilling in a commercial kitchen
Internal
2
Total Credits
10
Prepare and present salads for service in a commercial litchen
Internal
2
Certificate of Achievement in Foundation Cookery Skills - Level 2 (10 Credits)
Standard No.
Standard Name
Internal External
Credits
US13271
Internal
2
US13278
Cook food by roasting in a commercial kitchen
Internal
US13280
Prepare fruit and vegetables in a commercial kitchen
Internal
2
2
Certificate of Achievement in Cookery Skill 4- Level 2 (8 Credits)
US13281
Prepare and present sandwiches in a commercial kitchen
Internal
2
Total Credits
8
Cook food by frying in a commercial kitchen
Standard No.
Standard Name
Internal External
Credits
US14436
Internal
4
Provide basic table food service in a commercial environment
Total Credits
4
Total Credits
22