L2CAT

NCEA Level 2 Catering and Hospitality

Course Description

Teacher in Charge: Mrs L. Hitchcock.

Catering and Hospitality at Level 2 provides students further opportunities to build on existing skills from Level 1 and gain new skills. This programme is made up of a selection of industry developed Unit Standards including: hygiene, health and safety, customer service, food preparation, teamwork, problem solving and self-management skills in relation to hospitality work. There are two practical cooking lessons and two theory lessons per week.

Work throughout the year will be internally assessed through written tests and practical tasks. Unit Standards have only one level of competency – standards are either Achieved or Not Achieved. There is no external assessment for this course.


Recommended Prior Learning

Entry requirements for Level 2 Catering: Students need to have achieved Safe working practices and 12 other credits at Level 1 Catering.  Students who do not meet these criteria or who did not take Level 1 Catering will need to seek approval from the Teacher in charge. (Students require NCEA Literacy and Numeracy).

Contributions and Equipment/Stationery

• 1 x clear file sleeve

Pathway

Credit Information

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

Total Credits Available: 18 credits.
Internally Assessed Credits: 18 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 167 v9
NZQA Info
Practise food safety methods in a food business under supervision
Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 2022-05-09, Week: 2022-05-09

U.S. 13271 v6
NZQA Info
Cook food items by frying
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 2022-05-09, Week: 2022-05-09

U.S. 13272 v6
NZQA Info
Cook food items by baking
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 2022-05-09, Week: 2022-05-09

U.S. 13280 v7
NZQA Info
Prepare fruit and vegetable cuts in a commercial kitchen
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 2022-05-09, Week: 2022-05-09

U.S. 13285 v6
NZQA Info
Handle and maintain knives in a commercial kitchen
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 2022-05-09, Week: 2022-05-09

U.S. 17285 v10
NZQA Info
Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision
Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 2022-05-09, Week: 2022-05-09

U.S. 20666 v7
NZQA Info
Demonstrate basic knowledge of contamination hazards and control methods used in a food business
Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0

Assessments:
Term: 2022-05-09, Week: 2022-05-09

Credit Summary
Total Credits: 18
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0

Disclaimer

Southland Boys' High School endeavours to timetable courses depending on students' needs, interests and future plans.  Many factors can influence whether a course is able to be offered in the following year.  These can include:

  • Student demand
  • Staff availability
  • Resourcing

These factors can also impact on timetabling, and as a result students will be asked for input about any clashes that may occur.

Where a course is not able to be run, students' back-up subjects will be used.  If there are issues with student selections and the timetabling process, students will have the opportunity to make a decision in conjunction with staff input on the best solution.