L1FAH

L1 Food & Hospitality

Subject Description

Teacher in Charge: Ryan Thom, Shital Wati, Karen Coleman.

L1 Food and Hospitality is a hands-on course with two practical's a week. This builds on the foundation from Year 10 by identifying and developing the skills needed for home cooking or as a starting point for access into the Food & Hospitality industry. 

Materials Fee: $40


Subject Overview

Term 1
All units have a Theory component of 2 hours a week and a practical of 2 hours per week

- Knives
- Hot finger food
- Soups and sauces

Term 2
All units have a Theory component of 2 hours a week and a practical of 2 hours per week
- Fruit & Vegetables
- Egg & Cheese

Term 3
All units have a Theory component of 2 hours a week and a practical of 2 hours per week
- Cake sponge & scone
- Meat

Term 4
Cupcake baking competition.

Recommended Prior Learning



Pre-requisites: None
Approximate Credits: 19

Contributions and Equipment/Stationery

Materials Fee: $40
By taking this course you are agreeing to meet these requirements
Must have covered shoes for practical classes
Nails must be clean, short and not painted or decorated
Hair must be tied back

Pathway

Food & Hospitality has many different exciting and diverse Career pathways. This includes Chef, Barista to all the way up to restaurant or group manager. It can also be a great way to build self-confidence in your own skills and your ability to talk and interact with others. This course is designed to help you grow and progress and to help gain the skills and confidence necessary to find part or full time

Assessment Information

Assessments are based on a theory test and a practical portfolio of evidence. students must achieve both parts to gain the credits for an assessment.
Paper Description Type Weighting
Paper Internal %

Credit Information

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

Total Credits Available: 19
Internal Assessed Credits: 19
External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 15900 v6
NZQA Info

Prepare, cook, and present meat in the hospitality industry


Level: 1
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15901 v6
NZQA Info

Prepare and present fruit and vegetables in the hospitality industry


Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15919 v6
NZQA Info

Prepare and present hot finger food in the hospitality industry


Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15920 v6
NZQA Info

Prepare and present sauce and soup in the hospitality industry


Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15921 v6
NZQA Info

Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry


Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 19770 v5
NZQA Info

Prepare and present egg and cheese dishes in the hospitality industry


Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 21059 v5
NZQA Info

Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry


Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 19
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0