3TCAT

NCEA Level 3 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.

You will become acquainted with working in the commercial kitchen with time pressure and actual customers.  Basic nutrition, complex sandwiches and some coffee units will be covered in the course content.

  • 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.
  • Participating in events out of school “hours” is compulsory.   This could include a lunchtime café for staff, sports exchange lunches and other catering events

Course Overview

Term 1
Unit 1 - Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment
Unit 2 - Demonstrate knowledge of culinary products, terms, and food preparation methods

Term 2
Unit 3 - Demonstrate knowledge of coffee origin and production

Term 3
Unit 4 - Prepare, assemble, and present complex sandwiches for service in a commercial kitchen

Term 4
Unit 5 - Demonstrate knowledge of nutrition in commercial catering

Recommended Prior Learning

Some basic knowledge of food safety and food preparation, covered in year 12 CAT and 12 FNT would be beneficial. must have complete US168

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.
Job opportunities for cafes, restaurants, tertiary studies at AUT and MIT.

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 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.

Total Credits Available: 22
Internal Assessed Credits: 22
External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 168 v8
NZQA Info

Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment


Level: 3
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13282 v6
NZQA Info

Prepare, assemble, and present complex sandwiches for service in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13343 v7
NZQA Info

Demonstrate knowledge of nutrition in commercial catering


Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 17284 v7
NZQA Info

Demonstrate knowledge of coffee origin and production


Level: 3
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 18497 v9
NZQA Info

Demonstrate knowledge of culinary products, terms, and food preparation methods


Level: 3
Internal or External: Internal
Credits: 8
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 22
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0