Southland Boys’ High School Southland Boys’ High School

NCEA Level 2 Catering and Hospitality

L2CAT
Course Description

Teacher in Charge: Mrs L. Hitchcock.

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).

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.


Learning Areas:

Technology


Pathway

NCEA Level 3 Culinary Arts

Career Pathways

Cafe/Restaurant Manager, Kitchenhand, Chef, Dietitian



			
					
					Contributions and Equipment/Stationery
										
• 1 x clear file sleeve

										

								


				






    

        
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:
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.