Solway College Solway College

Level 2 Hospitality

Course Description

Teacher in Charge:

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.  

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

Learning Areas:

Food & Nutrition

Assessment Information

Unit Standard 167 - Practise food safety methods in a food business under supervision 02
Unit 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

Career Pathways

Agricultural/Horticultural Scientist, Agricultural/Horticultural Consultant, Retail Manager, Beekeeper, Insurance Loss Adjuster, Meat/Seafood Process Worker, Microbiologist, Baker, Chemical Engineer, Biochemist, Biotechnologist, Brewer, Butcher, Dairy Processing Operator, Buyer, Cook, Holiday Park Manager, Air Force Aviator, Air Force Officer, Army Soldier, Bartender, Hotel/Motel Manager, Cafe Worker, Deckhand, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand, Chef, Hotel Porter, Maitre d’Hotel, Health and Safety Adviser, Navy Sailor, Navy Officer