12FH4

12 Food and Hospitality 4

Course Description

Teacher in Charge: Charlotte Kutia.

To take this course you should have an enjoyment and love of cooking. 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 12 students, recognises the competence, knowledge, and skills required for cooking food dishes in a kitchen. Students who pass these unit standards are able to demonstrate a range of intermediate preparation techniques and cookery methods, and are able to present dishes to restaurant standard. 

Students must be prepared to undertake written and theoretical assessments as well as practical work.

The total number of credits available for this course are 20 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 11 credits in Level 1 Food & Hospitality (11FH4) 

OR HoD approval.

 


Contributions and Equipment/Stationery

*12FH4* - Supplementary costs: Approx $120 (+ folders/refill)

Pathway

Career Pathways

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

Total Credits Available: 20 credits.
Internally Assessed Credits: 20 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. 13272 v6
NZQA Info
Cook food items by baking
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13281 v7
NZQA Info
Prepare and assemble, and present basic sandwiches for service
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13283 v6
NZQA Info
Prepare and assemble, and present salads for service
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 1, Week: 9

U.S. 13285 v6
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

Assessments:
Term: 1, Week: 9

U.S. 17285 v10
NZQA Info
Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision
Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 3, Week: 8

U.S. 17286 v9
NZQA Info
Prepare and present pressed coffee for service
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 3, Week: 8

U.S. 17287 v8
NZQA Info
Prepare and present filtered coffee for service
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 3, Week: 8

Credit Summary
Total Credits: 20
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0