1TCAT

NCEA Level 1 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. 

  • Catering is all about preparing food safely and hygienically for commercial purposes.
  • The course is delivered using SERVICE IQ units of work
  • Each Unit is internally assessed
  • Units are completed once the workbooks, practical activities and test are achieved and completed. 

WHAT WILL I LEARN?

  Practical skills related to each topic as well as the associated theory which includes food safety, baking, fruit and vegetables, meat, hot finger foods, knife skills and cooking terminology.


Course Overview

Term 1
Unit 1 - Food Safety
Unit 2 - Knife Care




Term 2
Unit 3 - Prepare and present Fruit & Veg

Term 3
Unit 4 - Prepare and present Meat
Unit 5 - Prepare and cook cakes, sponges and a batch of scones

Term 4
Unit 6 - Prepare and present Hot Finger Foods

Recommended Prior Learning

Some basic knowledge of food safety and food preparation, covered in year 10 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. Practical skills are observed and assessed regularly.
Workbooks, test and practicals must be completed for each unit to gain credits.

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

Total Credits Available: 18
Internal Assessed Credits: 18
External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 167 v9
NZQA Info

Practise food safety methods in a food business under supervision


Level: 2
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15900 v6
NZQA Info

Prepare, cook, and present meat in the hospitality industry


Level: 1
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15901 v6
NZQA Info

Prepare and present fruit and vegetables in the hospitality industry


Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15919 v6
NZQA Info

Prepare and present hot finger food in the hospitality industry


Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15921 v6
NZQA Info

Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry


Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 21059 v5
NZQA Info

Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry


Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 18
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0