11FH4

11 Food and Hospitality 4

Course Description

Teacher in Charge: Debra Scragg

To take this course you should have an enjoyment and love of cooking. Food is a basic requirement of life and students will be given the opportunity to develop practical skills by cooking a range of dishes. There will be a focus on developing a skills and techniques using a variety of cooking methods and commodities. Alongside this, students will deepen their awareness of food safety, knife skills and seasonal foods. Students can aspire to skilled careers within the food industry.

This unit standard course, available to Year 11 students, recognises the competence, knowledge, and skills required for cooking routine food dishes in a kitchen. Students who pass these unit standards are able to demonstrate a range of foundation preparation techniques and cookery methods, and are able to present dishes to restaurant standard.         

The total number of credits available for this course are 15 credits at Level 1 and 4 credits at Level 2. There are no literacy or numeracy units available.  The unit standards are internally assessed and students are required to gain 100% in order to achieve the standard. Assessment is frequent, therefore a high level of attendance, independence and self-management is required


Prerequisites

At least 40 Academic Graduation Points in Year 10 English (10EN1) including an ‘Achieved’ in the 10EN1 end of year exam 

OR HoD approval

 


Contributions and Equipment/Stationery

*11FH4* - Supplementary costs: Approx $100 + Workbooks

Pathway

Credit Information

Total Credits Available: 19 credits.
Internally Assessed Credits: 19 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 167 v9
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
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

Assessments:
Term: 1, Week: 10

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

Assessments:
Term: 3, Week: 7

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

Assessments:
Term: 3, Week: 6

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

Assessments:
Term: 3, Week: 2

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

Assessments:
Term: 2, Week: 4

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

Assessments:
Term: 1, Week: 6

Credit Summary
Total Credits: 19
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

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