Solway College
Level 2 Hospitality
Course Description
Level 2 Hospitality
This course is based on Service IQ hospitality level 2 unit standards. You will learn and practice preparing, cooking and serving food and dishes to a commercial level. There is a theory component to the course to help re-enforce the learning. The assessments are practical base with some units requiring written answers in the booklet. You will complete US167 food safety, a recognised qualification in all commercial kitchens.
The unit standards are pass or fail, with one resit attempt if needed.
This course does not provide a pathway toward university entrance. You must pick up level 3 Home Economics in year 13 to gain the UE.
167 food safety Frying Baking Boiling Poaching Roasting
Grilling Fruit & vegetable cuts Basic sandwiches Salads Basic nutrition in commercial catering Knife skills
Recommended Prior Learning
Ideally, you have completed level 1 hospitality or level 1 home economics or, at a minimum, completed year 10 Food Technology to help with a base foundation of skills required for the course.
Pathway
his course is ideal for students interested in food and health-related course. Related career pathways: chefs, cafe workers, nurses, doctors, nutritionists, food designers, food technology and events planner, recipe writer, New Zealand Defence Forces, Early childhood teacher, Teachers, and lecturers. You can also get into the competitive side of cooking.
There is a practical element to the course where you will cook a week to prepare and cook food about the standard we are working on to help strengthen links to the theory.
Assessment Information
Unit Standard 167 - Practise food safety methods in a food business under supervision 02Unit Standard 13271 - Cook food items by frying 02
Unit Standard 13272 - Cook food items by baking 02
Unit Standard 13273 - Cook food items by boiling 02
Unit Standard 13274 - Cook food items by poaching 02
Unit Standard 13276 - Cook food items by grilling 02
Unit Standard 13277 - Cook food items by braising and stewing 02
Unit Standard 13278 - Cook food items by roasting 02
Unit Standard 13280 - Prepare fruit and vegetable cuts in a commercial kitchen 02
Unit Standard 13283 - Prepare and assemble, and present salads for service 02
Unit Standard 13285 - Handle and maintain knives in a commercial kitchen 02
Pathway Possibilities
Cook, Agricultural/Horticultural Scientist, Agricultural/Horticultural Consultant, Retail Manager, Beekeeper, Insurance Loss Adjuster, Meat/Seafood Process Worker, Microbiologist, Baker, Cafe Worker, Chemical Engineer, Biochemist, Biotechnologist, Brewer, Butcher, Dairy Processing Operator, Buyer, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand, Holiday Park Manager, Air Force Airman/Airwoman, Air Force Officer, Army Soldier, Bartender, Hotel/Motel Manager, Deckhand, Chef, Hotel Porter, Maitre d’Hotel, Health and Safety Adviser, Navy Sailor, Navy Officer,
WEB81, Rendered 2.98MB in 0.0516 seconds with 18 queries.
