FDH2 - Hospitality

Entry Requirements: Have studied FNG1 or FDH1 and HOF/TIC approval.
Level: NCEA 2	Type: Subject Choice	Duration: Full Year	Invitation Only: No
Assessment: Unit Standard	Credits: up to 21	Endorsement: No
Leads To: Hospitality (NCEA 3)

To provide an opportunity for students to extend their knowledge and expertise in commercial catering in a simulated environment. Students will be encouraged to operate from a commercial perspective. Students will have the opportunity to complete industry standard courses on Food Hygiene, knife handling, selection of salad and sandwich ingredients and their preparation. Also a look at baking skills, microwaving and an investigation into Internation food. The emphasis in assessments is on practical skills.

Available Standards:

Some or all of the following will be offered

Title	Description	Level	Credits	Assessment	U.E. Reading	U.E. Writing
167	Practise food safety methods in a food business under supervision	2	4	Internal	No	No
13285	Handle and maintain knives in a commercial kitchen	2	2	Internal	No	No
13280	Prepare fruit and vegetable cuts in a commercial kitchen	2	2	Internal	No	No
13281	Prepare and present basic sandwiches for service.	2	2	Internal	No	No
13283	Prepare and present salads for service	2	2	Internal	No	No
14434	Prepare and clear areas for table service for a commercial hospitality establishment	2	3	Internal	No	No
22234	Compare characteristics of international dishes and prepare and present international dishes	2	4	Internal	No	No
20666	Demonstrate basic knowledge of contamination hazards and control methods used in a food business	2	2	Internal	No	No

Other courses in Hospitality:

• Hospitality (NCEA 1)
• Hospitality (NCEA 3)

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(*) Last Reviewed: June 18, 2024

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