Papakura High School Papakura High School

Level 2 Hospitality Introduction to being a barista and front-of-house service of foods produced.

Course Description

Teacher in Charge: Ms D. Corban.

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. Students are work ready when they leave Level 2 Hospitality.

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

Course Overview

Semester B
This course gives you a basic introduction to working a barista machine to produce espresso beverages. This links into front-of-house service styles which you will practice after serving the foods you have prepared.
US 17285 Demonstrate knowledge of commercial espresso coffee and equipment and prepare espresso beverages under supervision 4 credits
US 14431 Demonstrate knowledge of food service styles and many types in the hospitality industry 3 credits
US 13281 Prepare and present basic sandwiches for service 2 credits
US 13278 Cook food items by roasting 2 credits

Learning Areas:


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

level 3 Hospitality also provides an opportunity for students to select a course, from a menu of Unit Standards, which best meets individual interests and needs. The course leads on to Cookery, Beverage, Hospitality and service tertiary courses.

Course Fees

All foods work booklets and assessments provided


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