Hospitality

Campus: Whitireia - Porirua 
Cost:  Free
Days: Monday & Tuesday 
Hours: 9.00am – 2.30pm (half hour lunch) 
Equipment: Protective clothing and safety equipment is provided if appropriate 
Travel: This is provided free, subject to students meeting the MoE requirements 
Orientation: Monday 10 February 2020 
Dates:  Monday 10 February – Tuesday 11 November 2020 (33 weeks), normal school holidays apply
Application:  Students must be enrolled in a secondary school in the Wellington region and be enrolled in the WTA by their secondary school 
Interview: Students must attend an interview. We encourage a family member or school representative to attend 

Qualification

NCEA Level 2 with credit towards Vocational Pathway award. 

Credits

On successful completion of this course, students will have gained 44 credits.

Learning Outcomes

A student successfully completing this strand will be able to:

  • use basic cookery methods, including frying, baking, poaching and grilling
  • use basic food preparation skills, including food safety methods, knife handling, preparing fruit and vegetables, and preparing and presenting sandwiches and salads for service
  • apply safe working practices in a commercial kitchen
  • provide basic table service, including maintaining personal presentation and using communication skills appropriate in the hospitality industry
  • prepare and present for service hot non-alcoholic beverages, including pressed and filtered coffee and tea, and cold beverages. 

 

Assessment

Assessment is competency based against unit standard outcomes and related evidence requirements.


They will follow the processes required by NZQA and relevant industry requirements as outlined by the relevant Industry Training Organisations.

 

Students will be assessed against the following criteria: 

Course Title Title Credits Pre (P) or Co © -Requisites  Version

Basic Cookery Methods

Comprises the following unit standards:

2 12    
13271   Cook food items by frying  2 2 Unit standard 167 5
13272   Cook food items by baking 2 2 Unit standard 167 5
13274   Cook food items by poaching 2 2 Unit standard 167 5
13276   Cook food items by grilling  2 2 Unit standard 167 5
24526   Apply safe working practices in a commercial kitchen 2 4 Unit standard 167 4
         

Basic Food Preparation Skills

Comprises the following unit standards: 

2

12

   
167        Practise food safety methods in a food business under supervision 2 4   8
13280   Prepare fruit and vegetable cuts  2 2 Unit standard 167 5
13281    Prepare and present basic sandwiches for service  2 2 Unit standard 167 6
13283   Prepare and present salads for service 2 Unit standard 167 5
13285   Handle and maintain knives in a commercial kitchen  2 2 Unit standard 167

 

       

Basic Table and Beverage Service

Comprises the following unit standards: 

2 20    
14425   Prepare and serve hot and cold non-alcoholic drinks for a commercial hospitality establishment  2 5   7
14434   Prepare and clear areas for table service for a commercial hospitality establishment 2  
14436   Provide table service for a commercial hospitality establishment  

 17286   Prepare and present pressed coffee for service

 

 17287   Prepare and present filtered coffee for service

 
28145   Interact with customers in a service delivery context 2  
22428   Prepare and serve tea   

Study Pathways

NZ Certificate Tourism and Travel (Level 3)

NZ Certificate in Baking (Level 3) WelTec

NZ Certificate in Baking (Level 3) – Whitireia 

NZ Certificate in Food and Beverage (Level 4)

NZ Certificate in Cookery (Level 4)