HOSPITALITY AND CATERING – LEVEL 1 11HOS
HOD: Mr Christopher Edey
Head of Hospitality and Catering: Mrs Helen Chadwick
Entry Criteria: There is no minimum entry requirement.
US No. Descriptor
15620 Apply knowledge of hygiene and safety in preparation, serving, and storage of food
15901 Prepare and present fruit and vegetables in the hospitality industry
19770 Prepare and present egg and cheese dishes in the hospitality industry
Level Assessment Credits
1 Internal 6
1
1
Internal
Internal
3
2
15900 Prepare and present meat in the hospitality industry
15919 Prepare and present hot finger food in the hospitality industry
1
1
Internal
Internal
4
2
21057 Prepare, construct, and garnish cocktails for the hospitality industry 1 Internal 2
You will learn:
This practical-based programme will provide an introduction to food production in the hospitality industry. The course has been designed to allow students to develop knowledge and skills of practical cookery. The course framework is derived from
Pre-Tertiary Unit Standards and certificates of achievement provided by the Hospitality Industry Training Organisation, Service
IQ. Students will have the opportunity to gain Pre-Tertiary Level 1 credits. The credits can be used towards NCEA Level 1.
Where does this course lead:
To Level 2 Hospitality and Catering. The course is a valuable subject for any student wishing to explore the area of food production or Hospitality as a future career. Those who do not pursue this as a career would have valuable qualifications recognised by employers; qualifications that could be used to gain part-time work to assist tertiary training applications.
Cost: This course is STAR funded and there are no fees for consumable items or course materials.
HOSPITALITY AND CATERING – LEVEL 2 12HOS
Entry Criteria: Five or more Unit Standards from the Level 1 Hospitality and Catering course OR those interested in a career
in the Hospitality industry OR subject to Teacher approval.
US No. Descriptor
167 Practise food safety methods in a food business
Level
2
Assessment
Internal
Credits
4
13276 Cook food items by grilling.
13285 Handle and maintain knives
13280 Prepare fruit and vegetables
13283 Prepare and present salads for service
2
2
2
2
Internal
Internal
Internal
Internal
2
2
2
2
13281 Prepare and present basic sandwiches for service
17285 Demonstrate knowledge of espresso coffee equipment and recipes
12786 Prepare and present pressed coffee for service
2
2
2
Internal
Internal
Internal
2
4
2
12784 Prepare and present filtered coffee for service
13334 Prepare and cook jams
2
2
Internal
Internal
2
2
You will learn:
This practical-based programme will further embed the knowledge and skills of food production in the hospitality industry.
The course framework is derived from Pre-Tertiary Unit Standards and certificates of achievement provided by the Hospitality
Industry Training Organisation, Service IQ. It involves working with a range of food types, supplemented by skills in Barista coffee making. The credits can be used towards NCEA Level 2.
Where does this course lead:
To Level 3 Hospitality. This course gives industry recognised qualifications and is valuable to students wishing to pursue a career in Hospitality whether in hospitality management, as a chef or in hospitality service.
Cost: This course is STAR funded and there are no fees for consumable items or course materials.

HOSPITALITY AND CATERING – LEVEL 3 13HOS
Entry Criteria: Five or more Unit Standards from the Level 2 Hospitality and Catering course OR those interested in a career
in the Hospitality industry OR subject to Teacher approval.
US No. Descriptor
13310 Prepare and produce basic hot and cold dessert items in a commercial kitchen
Level
3
Assessment
Internal/MIT
Credits
5
13322 Prepare and cook basic pastry dishes in a commercial kitchen
13325 Prepare and bake basic cakes, sponges, and scones in a commercial kitchen
17285 Demonstrate knowledge of espresso coffee equipment and recipes
17288 Prepare and present espresso beverages for service
3
3
2
3
Internal/MIT
Internal/MIT
Internal/MIT
Internal/MIT
4
4
4
5
14462 Maintain personal presentation and greet customers in the Hospitality Industry 2 Internal/MIT 2
You will learn:
This practical-based programme will develop and extend the knowledge skills gained in the Level 2 Hospitality and Catering course. This programme is taught in conjunction with Manukau Institute of Technology School of Catering and Hospitality.
Practical assessments will take place at MIT using commercial equipment. The qualification gained from this course is recognised by industry trainers and employers.
The two main components of the course are:-
 The Art of Coffee (Barista Training standards)

An Introduction to Baking
Where does this course lead:
This course gives industry recognised qualifications and is valuable to students wishing to pursue a career in Hospitality whether in Hospitality Management, as a Chef or in Hospitality Service.
NOTE : This is not a University accredited subject.
Cost: The course fee is $75.