NCEA Level 3 Hospitality
Course Description
In this course we will cover both theory and practical work.
In level 3 Hospitality, we will explore a range of topics. These include:
- Applying knowledge of nutrition to menu planning
- Meeting the nutritional needs of others
- Developing an understanding of food choices and issues in an increasingly complex environment
- Planning, preparing, cooking and serving food for informal and formal occasions
- Managing a work area safely and efficiently
Recommended Prior Learning
You will have gained at least 14 credits or more in either Level 2 Hospitality but this is not compulsory.
Or have an interview with the Teacher in Charge to determine the suitability of the course for your desired career pathway.
You are encouraged to seek practical experience in a commercial cooking environment.
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment
Further assessment opportunities will not be offered for this standard in line with NZQA guidelines
NZQA Info
Prepare and cook pickles, chutneys, and preserves in a commercial kitchen
Further assessment opportunities will not be offered for this standard in line with NZQA guidelines
NZQA Info
Demonstrate knowledge of nutrition in commercial catering
Further assessment opportunities will not be offered for this standard in line with NZQA guidelines
NZQA Info
Demonstrate knowledge of culinary products, terms, and food preparation methods
Further assessment opportunities will not be offered for this standard in line with NZQA guidelines
Disclaimer
Costs may change and credits will differ!
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