1 Café Hospitality - Wharekai Manaakitanga
Course Description
Learning Area Leader: Mr F. Rzoska.
This course develops fundamental skills required for the Hospitality Industry. Students will develop knowledge in fresh fruits and vegetables, cheese and eggs, sauce and soup, as well as common terminology used in the hospitality industry. This is a unit standards course.
Skills/content you will cover in this course
Develop knowledge in various food items used in the hospitality industry Research
Basic food safety skills needed to cook safely in a commercial kitchen
Knife safety skills
Develop an understanding of terminology used in the hospitality industry.
Skills you need to be successful in this course - Ability to work independently. Willingness to give things a go. Basic time management skills
This course is useful for or will lead to - At school students can continue to study food in 2HOSP or 2KAI.
**Please note that learners can choose 1HOSP OR 1KAI, not both**
Pathway
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 terminology used for food and recipes in commercial cookery
NZQA Info
Prepare and present fruit and vegetables in the hospitality industry
NZQA Info
Prepare and present hot finger food in the hospitality industry
NZQA Info
Prepare and present sauce and soup in the hospitality industry
NZQA Info
Prepare and present egg and cheese dishes in the hospitality industry
Disclaimer
Please note that course assessment and costs/equipment may change.