78Hospo: Hospitality

Course Aims / Learning Outcomes

This course introduces ākonga to foundational skills required to work safely and effectively in a commercial kitchen environment. The course aims to build confidence in kitchen operations while developing practical food preparation skills with a focus on hygiene, safety, organisation, and teamwork.

By the end of this course, ākonga will be able to:

• Apply safe working practices within a commercial kitchen setting.
• Prepare, assemble, and present a variety of salads and sandwiches to a professional standard.
• Demonstrate effective time management, cleanliness, and teamwork in a kitchen environment.
• Understand basic expectations of the hospitality industry, including food presentation, efficiency, and hygiene.

Course Content

During this course, ākonga will:

• Learn about and practise safe food handling and kitchen procedures.
• Engage in practical workshops preparing a range of salads and basic sandwiches.
• Participate in hands-on kitchen sessions focused on hygiene, mise en place (preparation), workflow, and service presentation.
• Reflect on their performance and receive ongoing feedback to support skill development.
• Learn about industry expectations and basic customer service principles.

Activities may include:

• Team-based kitchen tasks.
• Visits to local food service establishments or guest speakers from the hospitality industry (where possible).
• End-of-course service or showcase event where students prepare food for guests (optional, based on class progress and timetable availability).

Assessment Statement

A total of 8 Unit Standard credits are available in this course:

• 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.

Assessment in this course is internal and primarily practical, with some supporting written tasks. Ākonga will be assessed on their ability to:

• Consistently demonstrate safe practices in a commercial kitchen.
• Prepare and present food to service standards.
• Maintain a clean, organised, and efficient work area.

Evidence for assessment will be gathered from multiple practical sessions, written reflections, and observations by the Learning Advisor. Some work may be completed outside of class time, but most evidence will be collected during supervised kitchen sessions.

Authenticity

To ensure authenticity:

• Practical assessments and written reflections will be completed in class under teacher supervision.
• Any written components completed over time will be created and shared using Google Docs or a similar platform to allow access to document history.
• Students may be required to complete parts of the assessment under direct observation or provide verbal justification of their process.
• Students may be asked to sign an authenticity statement confirming the work submitted is their own.

Appeal Procedures

Students have the right to appeal an assessment result. If a student believes their grade is incorrect or unfair, they should:

1. Speak to the subject Learning Advisor as soon as possible after receiving the grade.
2. If still unresolved, arrange a meeting with the Principal’s Nominee, who will review the assessment process and ensure all school policies have been followed, including consideration of any special circumstances.

Table of Assessments