Level 3 Hospitality Origins of and presentation of espresso beverages and café cookery
Course Description
Teacher in Charge: Ms D. Corban.
Student at Level 3 MUST produce and cater food and beverages in an authentic environment for a variety of customers and in a variety of situations. For this reason, the Level 3 students are an integral part of the Papakura High School Catering business called 'Educaterer's'. Hospitality students at Papakura High School have a well-equipped, purposely built and fully functioning catering kitchen and barista machine for this purpose.
Students, as well as the learning tutors at PHS, are required to be committed to practising the Food Safety Standards of New Zealand and produce quality and complex foods to a commercial standard at ALL times within this vocational environment. We support each other and work as a team to achieve successful outcomes.
Students must commit to achieving Unit Standard 167 Food Safety in a commercial environment (Level 2) before they are able to gain credits at Level 3.
Course Overview
Semester B
US 13293 Prepare and cook basic vegetable dishes in a commercial kitchen 6 credits
US 17284 Demonstrate knowledge of coffee origin and production 3 credits
US 17288 Prepare and present beverages for service 5 credits
Course Fees
All food and service uniforms are provided.
Pathway
Pathway for this course is into Level 4 Hospitality at tertiary, leading to an apprenticeship or a University pathway in Hotel Management in the following year.
Assessment Information
To achieve each Standard provided students MUST demonstrate practical capability, complete the written workbook and the written Assessment.Practical capabilities MUST be demonstrated while servicing multiple people multiple times. A finite number of 'Educaterer' functions are available for the Level 3 students and therefore, every effort to attend these are required.
Students must also meet the Vocational Personal and Food Health and Safety requirements at all times when working with food and beverages in the catering kitchens. These include, but are not limited to: wearing hard covered shoes, no nail polish, short nails, hair tied back, hair nets used, good personal hygiene. clean uniform and aprons.
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Prepare and cook basic vegetable dishes in a commercial kitchen
NZQA Info
Demonstrate knowledge of coffee origin and production
NZQA Info
Prepare and present espresso beverages for service
Disclaimer
The courses we offer are reviewed regularly and are subject to change.