NCEA Level 2 Catering
Course Description
Head of Faculty - Kaihautuu: Mr S. Qureshi.
This course is recommend for students interested in developing their practical skills in food preparation and who want to learn more about the hospitality industry.
You will become acquainted with working in the commercial kitchen. Food safety and personal hygiene are covered in depth throughout the year.
The first unit covers food safety methods used in a food business, which is a prerequisite for achieving any of the food related topics. You then move onto developing skills in handling of knives, preparing fruit and vegetable cuts, grilling foods, making interesting salads and a range of different sandwiches.
Catering is all about preparing food safely and hygienically for commercial purposes
- The course is delivered using SERVICE IQ units of work
- Workbooks are provided and each unit is internally assessed
- Workbooks, theory tests and practical assessments.
- Practical skills related to each topic as well as the associated theory
- At the end of each unit you will be assessed to check your level of understanding
- Practical observations will be carried out as if you are in a commercial kitchen
- Job opportunities for cafes, restaurants, tertiary studies at AUT and MIT
Course Overview
Term 1
Unit 1 - Food Safety
Unit 2 - Handle and maintain knives in a commercial kitchen
Term 2
Unit 3 - Preparation of Fruit and Veg in a commercial kitchen
Unit 4 - Prepare and present a variety of Hot and cold Salads
Unit 5 - Prepare and present a variety of Sandwiches
Term 3
Unit 6 - Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages
Unit 7 - Cook food items by baking
Term 4
Unit 8 - Cook food items by grilling - optional.
Unit 9 - Cook food items by frying - optional.
Recommended Prior Learning
Some basic knowledge of food safety and food preparation, covered in year 11 CAT and 11 FNT would be beneficial BUT not compulsory.
Pathway
The skills developed in Catering are important for students who wish to follow a career in the Hospitality and Catering area. This could be a broad range from being a barista to a pastry chef.
Assessment Information
All assessment have a Theory (open book, test format) and Practical (execution of a variety of skills) component.All units are internally assessed.
Workbooks and activities are completed. A test is written at the end of each unit and practical skills are observed and assessed regularly.
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Practise food safety methods in a food business under supervision
NZQA Info
Cook food items by frying
NZQA Info
Cook food items by baking
NZQA Info
Cook food items by grilling
NZQA Info
Prepare fruit and vegetable cuts in a commercial kitchen
NZQA Info
Prepare and assemble, and present basic sandwiches for service
NZQA Info
Prepare and assemble, and present salads for service
NZQA Info
Handle and maintain knives in a commercial kitchen
NZQA Info
Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision