L3 Hospitality
L3HOS Course DescriptionTeacher in Charge: Mrs M. Aitken
Recommended Prior LearningLevel 2 Hospitality
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.
Credit Information
| Assessment | Level |
Internal or External |
Credits |
L1 Literacy Credits | UE Literacy Credits | Numeracy Credits |
|---|---|---|---|---|---|---|
| U.S. 13314 v6 Prepare and cook egg dishes in a commercial kitchen | 3 |
I |
4 |
|||
| U.S. 13316 v5 Prepare and cook basic pasta dishes in a commercial kitchen | 3 |
I |
3 |
|||
| U.S. 13319 v5 Prepare and bake dough products in a commercial kitchen | 4 |
I |
4 |
|||
| U.S. 13331 v5 Prepare and cook pickles, chutneys, and preserves in a commercial kitchen | 3 |
I |
4 |
|||
| U.S. 13343 v6 Demonstrate knowledge of nutrition in commercial catering | 3 |
I |
5 |
|||
Total Credits |
||||||
Total Credits Available: 20 credits.
Internally Assessed Credits: 20 credits.
The Standards offered are correct at time of writing
Course content may change by the start of the year