13FH4

13 Food and Hospitality 4

Course Description

Teacher in Charge: Debra Scragg

Please note that this course is offered through NZMA which is an external provider. Students will attend this course for one day per week and will be put into a Tutorial class for the remaining time they are in school where they can then catch up with work that they then miss of other subjects on that day.

Attendance at the course each week is very important.

Food is a basic requirement of life and students will be given the opportunity to deepen their knowledge, alongside a range of skills and techniques at a more advanced level. Students can aspire to skilled careers within the food industry. 

This unit standard course, available to Year 13 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 preparation techniques and cookery methods, and are able to present dishes to restaurant standard.                                     

The total number of credits available for this course are 21 credits at Level 3. 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

You must have achieved US 167 Food Safety and US 13285 Handle and Maintain Knives at Level 2. 

Must have also have complete the Level 2 food and hospitality

OR HoD approval.


 


Contributions and Equipment/Stationery

*13FH4* - Supplementary costs: Approx $200

Credit Information

Total Credits Available: 22 credits.
Internally Assessed Credits: 22 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 13282 v6
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. 13331 v6
NZQA Info
Prepare and cook pickles, chutneys, and preserves in a commercial kitchen
Level: 3
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13343 v7
NZQA Info
Demonstrate knowledge of nutrition in commercial catering
Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 17284 v7
NZQA Info
Demonstrate knowledge of coffee origin and production
Level: 3
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 18497 v9
NZQA Info
Demonstrate knowledge of culinary products, terms, and food preparation methods
Level: 3
Internal or External: Internal
Credits: 8
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 22
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

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