Level 3 Hospitality and Cookery
Prerequisites:
To take this course you must have fifteen Level 2 hospitality cookery unit standard credits. If a student can demonstrate adequate experience, competence and commitment this prerequisite may be negotiated.
Course description:
This Level 3 unit standard course follows on from Level 2 Hospitality Cookery and gives students an opportunity to further their knowledge of hospitality in a realistic setting. Two of the standards are knowledge standards (not practically assessed) but there will still be a substantial practical component to the course.
The unit standards cover knowledge and skills relating to: controlling food contamination hazards, knowledge of culinary products and terms, making complex sandwiches, and baking cakes, sponges and scones.
Assessment for this course is through practical tasks and theory examinations. Practical classes involve cooking 10 plus portions of each dish under time pressure and serving to real customers. This may occur through using the Hi Cafe as an outlet, running a restaurant or catering a function.
Assessment is frequent, therefore a high level of attendance, independence and self-management is required.
Credits available:
| Number | Title | I or E* | Credits |
| US 18497 | Demonstrate knowledge of culinary products and terms | I | 8 |
| US 13325 | Prepare and bake basic cakes, sponges and scones in a commercial kitchen | I | 4 |
| US 13282 | Prepare, assemble and present complex sandwiches for service in a commercial kitchen | I | 2 |
| US 168 | Demonstrate knowledge of food contamination hazards and control methods used in a food business | I | 4 |
I or E * = Internal or external assessments
Cost: $160. All ingredients will be supplied for this course except some optional items that students may wish to bring.
Contact: Ms Byrne or Mrs Davies
