Level 2 Hospitality. Meeting the standards of the customer in food safety in all aspects from buying to service of foods.
2HOSA Course DescriptionTeacher in Charge: Ms D. Corban.
Recommended Prior LearningStudents 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.
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
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.
Level 3 Hospitality Preserving and cooking for service in a commercial kitchen
This course leads on to Level 3 Hospitality and Cookery, Beverage, Hospitality and service tertiary courses.