L3HOS

L3 Hospitality (L3HOS)

Course Description

Teacher in Charge: Mrs M. Aitken.

Students will receive a training package that is linked to the Service IQ Unit Standards in Hospitality and will prepare you for that industry. Topics covered are Egg dishes, Dough, Pasta, Pickles and Nutrition in Catering.

Students need to have Achieved Unit Standard 167 Food Safety to be able to undertake the Level 3 Unit Standards.

Recommended Prior Learning

Level 2 Hospitality

Credit Information

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

Total Credits Available: 20 credits.
Internally Assessed Credits: 20 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 13314 v7
NZQA Info
Prepare and cook egg 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
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. 13319 v6
NZQA Info
Prepare to bake, and bake and present dough products in a commercial kitchen
Level: 4
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13331 v6
NZQA Info
Prepare and cook pickles, chutneys, and preserves 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
U.S. 13343 v7
NZQA Info
Demonstrate knowledge of nutrition in commercial catering
Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 20
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

Disclaimer


The Standards offered are correct at time of writing

Course content may change by the start of the year