3HOSA

Level 3 Hospitality Preserving and cooking for service in a commercial kitchen

Course Description

Teacher in Charge: Ms D. Corban.

 Student at Level 3 MUST produce food for service within 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 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 can gain credits at Level 3.

Course Overview

Semester A
13314 Prepare and cook egg dishes in a commercial kitchen 4 credits
13282 Prepare, assemble, and present complex sandwiches for service in a commercial kitchen 2 credits
13331 Prepare and cook pickles, chutneys and preserves in a commercial kitchen 4 credits

Course Fees

Foods and service uniform shirts 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.

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. 13282 v6
NZQA Info

Prepare, assemble, and present complex sandwiches for service in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13314 v7
NZQA Info

Prepare and cook egg dishes in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13331 v6
NZQA Info

Prepare and cook pickles, chutneys, and preserves in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 4
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.