HOS2

Level 2 Hospitality

Subject Description

Teacher in Charge: Mrs A. Knight

Hospitality is very much a people business, so good social and communication skills are key; employers are looking for personality and enthusiasm too. Also students must enjoy working with food. A can-do, positive attitude is very important, and is always a good base to build hospitality skills on. Skills learnt in hospitality – working with people, teamwork and problem solving – are the foundation skills for any successful career.

The course is largely focused upon practical skills but there is a theory element that needs completing in order to achieve the Unit Standards on offer.


Contributions and Equipment/Stationery

$130 project materials.

Credit Information

Total Credits Available: 10 credits.
Internally Assessed Credits: 10 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 13285 v5
NZQA Info
Handle and maintain knives in a commercial kitchen
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13282 v5
NZQA Info
Prepare, assemble, and present complex sandwiches for service in a commercial kitchen
Level: 3
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13276 v5
NZQA Info
Cook food items by grilling
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 167 v8
NZQA Info
Practise food safety methods in a food business under supervision
Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 10
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
TotalNumeracy Credits: 0

Disclaimer

An individual course will only run if sufficient students are accepted into the course.