NCEA Level 1 Hospitality

Course Description

Teacher in Charge:

In this course we will cover topics relevant to food preparation and service in the hospitality industry. It is a practically-based course with a small theory component.

We will cover hygiene and safe food practices, and gain skills in preparing, cooking, and serving a variety of recipes which include fruit and vegetables; eggs and cheese; soups and sauces; and cakes, sponges and scones. Students will also learn how to use, store and carry knives safely.

The programme consists of industry based standards, and students are expected to meet the hospitality industry requirements in relation to uniform for practical assessments. These include wearing covered shoes, aprons, hair nets/chef’s hat, and no jewellery, artificial fingernails or nail polish.