2HOSA

Level 2 Hospitality. Basic food safety within a commercial environment used when preparing, cooking, serving and storing foodsf

Course Description

Teacher in Charge: Ms D. Corban.

This course enables students to work toward a Vocational Pathways Certificate in Service Industries. 

Vocational Hospitality - Barista, bartender, front of the house, hotel management. All have a pathway to management and ownership of your own business.

This course will give you a kick start into Hospitality apprenticeships, especially if you are keen to compete in regional and national culinary and service competitions.

Food technologist is also a career option.

Course Overview

Semester A
This semester the focus is on getting you 'work ready' for a career in the hospitality industry. Employers would be happy you would have already gained the food safety US, a requirement for all who work within the food industry. At Level 2 you are working toward meeting industry standards in work habits and processing routines. Emphasis is placed on meeting the standards of the customer in food safety in all aspects from buying to service of foods and consistently meeting the industry standards. There will be opportunities for you to enter into and compete in regional and national competitions.
US 13285 Handle and maintain knives in a commercial kitchen 2 credits
US 167 Practice food safety methods in a food business under supervision 4 credits
US 13280 Prepare fruit and vegetable cuts in a commercial kitchen 2 credits
US 13271 Cook food items by frying 2 credits

Recommended Prior Learning

Students are to be committed to and available to attend out of school time assessments at ‘Educaterers’ catering functions. This caters for authentic experience using real customers, in real time and with real feedback. 

Pathway

This course leads on to Level 3 Hospitality and Cookery, Beverage, Hospitality and service tertiary courses.

Assessment Information

Assessments are based, equally, on practical capability, written tasks and written assessments. All 3 MUST be completed to achieve each Standard assessed.
Vocational Health and Safety standards are expected at ALL times in the practical room: Covered shoes, no nail polish, short nails, no jewellery, hairnets, hair tied back, clean uniform and aprons.

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

Total Credits Available: 10
Internal Assessed Credits: 10
External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 167 v9
NZQA Info

Practise food safety methods in a food business under supervision


Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13271 v6
NZQA Info

Cook food items by frying


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13280 v7
NZQA Info

Prepare fruit and vegetable cuts in a commercial kitchen


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13285 v6
NZQA Info

Handle and maintain knives in a commercial kitchen


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 10
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

Disclaimer


The courses we offer are reviewed regularly and are subject to change.