13FH4

13 Food and Hospitality 4

Course Description

Teacher in Charge: Charlotte Kutia.

Please note that this course is offered through NZMA which is an external provider. Students will attend this course for one day per week. Students will be provided with transport from school to NZMA. Attendance at the course each week is very important, and students must attend the course for one full day each week. This course is their priority for that day, and students may not, on any given day, decide to attend regular classes at school instead of attending NZMA.

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

Students must have achieved US 167 Food Safety and US 13285 Handle and Maintain Knives at Level 2 and have completed the Level 2 food and hospitality course.

Students must have a record of good attendance at school, as NZMA are unable to provide for students with weak attendance.

OR HoD approval.


 


Contributions and Equipment/Stationery

*13FH4* - Supplementary costs: Approx $150

Career Pathways

Credit Information

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

Total Credits Available: 25 credits.
Internally Assessed Credits: 25 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 13288 v6
NZQA Info
Prepare and cook basic meat dishes in a commercial kitchen
Level: 3
Internal or External: Internal
Credits: 8
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13300 v6
NZQA Info
Prepare and cook basic stocks, sauces, and soups in a commercial kitchen
Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13310 v6
NZQA Info
Prepare and produce basic hot and cold dessert items in a commercial kitchen
Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13316 v6
NZQA Info
Prepare and cook basic pasta dishes in a commercial kitchen
Level: 3
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13322 v6
NZQA Info
Prepare and cook basic pastry dishes 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
Credit Summary
Total Credits: 25
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0