13 Food and Hospitality 4
13FH4 Course DescriptionTeacher in Charge: Charlotte Kutia.
PrerequisitesStudents 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.
Gained NCEA Level 2
Please note if you are offered a place on this course but are unsuccessful in gaining NCEA Level 2, your place may be removed in consultation with your Dean.
OR HoD approval.
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 25 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.
Faculties:
Career Pathways
Cook, Beekeeper, Meat/Seafood Process Worker, Microbiologist, Baker, Cafe Worker, Biotechnologist, Brewer, Butcher, Dairy Processing Operator, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand, Chef, Event Manager, Dietitian, Maitre d’Hotel, Environmental/Public Health Officer, Food and Beverage Factory Worker, Food Technologist, Health Promoter, Winemaker, Production Manager, Orchard Farmer/Manager
Contributions and Equipment/Stationery*13FH4* - Course contribution: Approx $150
IN ADDITION, STUDENTS WILL BE REQUIRED TO PURCHASE, THROUGH THE SCHOOL, A CHEF'S UNIFORM AT APPROXIMATELY $100
Total costs for this course are $240
This amount will be non-refundable if students decide at a later date to withdraw or leave school