NCEA Level 3 Culinary Arts
L3CAT Course DescriptionTeacher in Charge: Mrs L. Hitchcock.
Recommended Prior LearningStudents need to have achieved Level 2, 167 Food Safety Unit Standard and 12 other credits at Level 2 Catering. Students who do not meet these criteria or who did not take Level 2 Catering will need to seek approval from the Teacher in charge. (Students require NCEA Literacy and Numeracy).
Level 3 Culinary Arts
This course expands on the knowledge and practical skills developed in Level 1 and 2 Catering, offering 19 credits at Level 3 through Unit Standards. Students will deepen their understanding of cookery, food creativity, culinary knowledge, food presentation, health and safety, and customer service. There will be opportunities to support catering events, participate in cooking events (working with professional chefs) and entering cooking competitions at this level.
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. One resubmission is allowed. There is no external assessment for this course.
Learning Areas:
Assessment Information
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. One resubmission is allowed. There is no external assessment for this course.
Extension: Unit Standard 28106 and 28107. Students will be given the opportunity to compete in the National Secondary School Culinary Challenge where they can work towards 10 credits competing in a national cooking competition.
Cook, Baker, Cafe/Restaurant Manager, Kitchenhand, Dietitian, Cafe Worker, Waiter/Waitress, Chef
Contributions and Equipment/Stationery1 x L shaped pocket
Course Cost $280