HOD: Mrs J King
Level 1 Food and Nutrition Studies (11FNS)
| Number |
Name of standard | Literacy/Numeracy | Credits |
Assessment |
| AS90959 | Demonstrate knowledge and strategies to address food handling issues | L | 5 | Internal |
| US15919 | Prepare and present hot finger food in the hospitality industry | 2 | Internal | |
| US15901 | Prepare and present fruit and vegetables in the hospitality industry | 3 | Internal | |
| AS90956 | Demonstrate knowledge of an individuals nutritional needs | 6 | Internal | |
| AS90961 | Demonstrate understanding of how packaging information influences an individuals food choices and well-being | L | 4 | External |
You will learn to:
• understand the importance of safe food handling in preparation and service of food
• develop competency in a wide range of techniques in preparation and presentation of food
Course cost: $65 Structured on an average per head for the food students use in food classes
Level 2 Food and Nutrition Studies (12FNS)
| Number |
Name of standard | Credits |
Assessment |
| US20666 | Demonstrate a basic knowledge of contamination hazards and control methods used in a food business | 2 | Internal |
| AS2.1 | Demonstrate understanding of how to address issues around the provision of food for people with specific food needs | 4 | Internal |
| AS2.2 | Understand the importance of nutrients, interpret nutritional information and food choices on health and well-being | 5 | Internal |
| US | TGreat Hospitality (to be advised) | 2 | Internal |
| US14462 | Great Hospitality, customer service skills | 2 | Internal |
You will learn to:
• recognise and select healthy, nutritious food to meet specific needs
• research and develop knowledge of food and nutrition related issues relevant to health and well-being
• develop skills and safe food practices appropriate for home and industry
Prerequisites: Level 1 literacy and numeracy
Course cost: $65 Structured on an average per head for the food students use in food classes
Due to changes currently being made to level 2 standards by NZQA, there may b e some minor changes to this
course in 2012.
Level 3 Hospitality and Catering (13CAH)
| Number |
Name of standard | Credits |
Assessment |
| US167 | Practise food safety methods in a food business | 4 at L2 |
Internal |
| US168 | Demonstrate knowledge of food contamination hazards and control methods used in a food business | 4 at L3 | Internal |
| US6649 | Investigate the relationship between food, lifestyle and food and nutrition guidelines | 5 at L3 | Internal |
| US15627 | Demonstrate creativity in meal preparation and presentation | 6 at L3 |
Internal |
| US6648 | Plan, prepare and serve food for a special occasion | 4 at L3 | Internal |
| US14462 | Great Hospitality - customer service skills | 2 at L2 | Internal |
| US19769 | Food and beverage service | 3 at L1 | Internal |
You will learn to:
• understand and put into practice the safety methods that are required in the food business
• prepare and present food creatively
• practice hospitality skills in hospitality industry
Prerequisites: level 1 literacy and numeracy
Course cost: $65 Structured on an average per head for the food students use in food classes