L3 Cuisine and Hospitality Studies
Course Description
Teacher in Charge: Miss S. Hickey.
Food plays a key role in hospitality in bringing people together. Students will gain a wide range of skills and knowledge whilst working safely in the practical kitchen. The student learning material is supported by Service IQ. Students will, throughout their learning, gain experiences, knowledge and attributes, and life skills that can lead to and support a range of pathways in the hospitality and events management sector.
Equipment/Stationery and Contributions (indicative only)
EQUIPMENT/STATIONERY:
In addition to a laptop computer and some general stationery, specific items for each course will be confirmed at the beginning of each school year.
As an indication, for this course you are likely to need:
- USB Drive 16GB
- A reusable food container large enough for at least one portion of food.
Note: All other items will be supplied in class.
CONTRIBUTIONS:
Course Contributions qualify for a tax rebate from IRD:
(https://www.ird.govt.nz/income-tax/income-tax-for-individuals/individual-tax-credits/tax-credits-for-donations/submit-a-donation-receipt).
Description | Type | Value |
---|---|---|
Indicative Course Contribution for resources and materials | Contribution | $250.00 |
$250.00 |
Credit Information (standards listed are indicative only and are subject to change)
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Prepare, assemble, and present complex sandwiches for service in a commercial kitchen
NZQA Info
Prepare and cook basic pasta dishes in a commercial kitchen
NZQA Info
Prepare and bake basic cakes, sponges, and scones in a commercial kitchen
NZQA Info
Demonstrate knowledge of nutrition in commercial catering
Disclaimer
Although we aim to enable every learner to be enrolled in their preferred courses, your selection does not guarantee a course will be available, or that you have approval to take a selected course. Final course confirmation is in January and depends on your final results, and in some cases, class sizes and staff availability.