78Hospo: Hospitality

Year
Term
Colour
Levels
7
8
Code
Learning Area
Description

 

78 Hospo: Introduction to Commercial Kitchen Practices
In this course, you will develop essential skills for working safely and efficiently in a commercial kitchen environment.  You will learn to apply safe working practices, prepare and present a range of salads and sandwiches, and understand the standards required for food service. Throughout the course, you will gain hands-on experience while working towards the following Unit Standards:

  • US 24526 (Level 2, 4 credits): Apply safe working practices in a commercial kitchen.
  • US 13283 (Level 2, 2 credits): Prepare, assemble, and present salads for service.
  • US 13281 (Level 2, 2 credits): Prepare, assemble, and present basic sandwiches for service.

By the end of this course, you will be equipped with the skills to operate in a commercial kitchen, understanding the importance of food safety, organisation, and presentation. Whether pursuing a career in hospitality or building confidence in the kitchen, this course offers practical experience and a taste of the industry.

Assessments:
Assessment for this course is internal and will be based on practical performance in the kitchen and supporting written tasks. You will be assessed on ability to:

  • Apply safe working practices consistently throughout all kitchen activities.
  • Prepare, assemble, and present salads to a service standard.
  • Prepare, assemble, and present basic sandwiches to a service standard.
    Feedback will be provided regularly to help students improve their skills and understanding.

Expectations:

Safety First: Ākonga must follow all health and safety guidelines in the kitchen at all times.

Teamwork and Respect: Collaboration and respect for peers, staff, and the learning environment are essential.

Preparedness: Ākonga are expected to arrive on time, ready to participate, with appropriate attire (e.g., closed-toe shoes and hair tied back).

Clean As You Go: Maintaining a clean and organised workspace is a key part of professional kitchen practice.

Effort and Engagement: Ākonga should approach each session with a positive attitude, be open to learning new skills, and strive to produce food to a high standard.