L3 Hospitality

L3HOS
Course Description

Teacher in Charge: Mrs 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
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.

Disclaimer


The Standards offered are correct at time of writing

Course content may change by the start of the year