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.
External
NZQA Info
Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment
NZQA Info
Prepare, assemble, and present complex sandwiches for service in a commercial kitchen
NZQA Info
Demonstrate knowledge of nutrition in commercial catering
NZQA Info
Demonstrate knowledge of coffee origin and production
NZQA Info
Demonstrate knowledge of culinary products, terms, and food preparation methods