Massey High School
This course requires 2 options.
Level 3 Hospitality Plus Academy Two line option.
Course Description
Teacher in Charge: N. Hanson.
This Academy creates real opportunities for enthusiastic students in Hospitality to achieve industry based skills in our commercial kitchens with a dedicated pathway into employment or further education. Students with satisfactory attendance and work ethic will attend work experience one day per week.
At Level 3, there are also two options. One double line option and the other option is full-time Hospitality.
Students will also spend time in the school café working towards credits in both cookery, food and beverage, and customer service. Chef jacket, pants, cap and apron are required for all options; full-time students need two full uniforms.
In this academy students will gain knowledge, practical skills, develop confidence, passion and dedication for a career in the hospitality industry. As part of the second-year course structure they will experience a selection of real work placements.
The Hospitality Academy Programme offered in 2025 will include timetabled hours outside of normal school hours. This makes it possible for students to complete some of the units under realistic conditions. Students are encouraged to enter culinary competitions and participate in community service. Students will be required to assist in catering tasks that occur both during and after “normal school hours”.
All the standards contribute credits to the NCEA. Some English standards may be offered in a Hospitality context to allow students to develop their workplace literacy skills.
20 credits will be offered during the work experience component of this course.
All the standards contribute credits to the NCEA. Some English standards may be offered in a Hospitality context to allow students to develop their work place literacy skills.
All academy students need to complete an AWVA Academy Application form.
This can be picked up from the Academy Offices or email to Sarah at [email protected].
If emailing, please state which academy you wish to apply for.
Places are limited in the academies and are not guaranteed until the application has been confirmed after the above.
Further information is available in the specific academy handbook.
Recommended Prior Learning
At Level 3 it is expected that students have completed the Level 2 academy successfully.
Contributions and Equipment/Stationery
All the academies are fees free, which includes some bus transport. However, there is a uniform cost, such as Chef Whites in this course.
Pathway
The second year, Level 3, Hospitality Academy occupies either two subject lines in the timetable or a full-time option. This selection is for the double line option. Both options offer training, one day per week at a commercial restaurant. Full Chef Whites are required for all two period Level 3 classes and also for the full-time option.
Students gain knowledge, practical skills and develop confidence, passion and dedication for a career in the hospitality industry through a selection of ‘real’ work placements as part of the second-year course structure. The Hospitality Academy Programme offered in 2025 may include hours outside of normal school hours to make it possible for students to complete some of the units under realistic conditions. Students are also encouraged to enter culinary competitions and partake in community service.
Assessment Information
The above standards listed contain two L2 First Aid credits. So the total L3 credits above = 58.Note the above standards include those in the Cookery module, 13314, 13304, 13316 & 13331 = 15 credits.
Instead of doing the Cookery module students can choose to do the Patisserie module, which includes standards 13325 Prepare and bake basic cakes, sponges and scones in a commercial kitchen, 13310 Prepare basic hot and cold dessert items in a commercial kitchen and 13322 Prepare and cook basic pastry dishes in a commercial kitchen, which = 13 credits at L3. This would give a total of 56 L3 credits.
If students prefer to do Patisserie they just need to inform their tutor.
Some changes to the standards might occur depending on timing and opportunities.
ALSO. The above standards, 13289, 13293, 13320 & 13327 are the ones that were taught at NZMA Symonds Street.
They are likely to be replaced by the following Level 4 standards at NZMA in 2023.
Level Credits
CK407 4 Cookery Cook complex meat dishes 5
CK409 4 Cookery Cook complex poultry dishes 5
CK410 4 Cookery Cook complex meat dishes 4
CK403 4 Cookery Prepare cold larder products 6
Total 20 L4 Credits
Credit Information
You will be assessed in this course through all or a selection of the standards listed below.
External
NZQA Info
Manage first aid in an emergency situation
NZQA Info
Provide first aid
NZQA Info
Provide basic life support
NZQA Info
Prepare, assemble, and present complex sandwiches for service in a commercial kitchen
NZQA Info
Prepare and cook basic fish dishes in a commercial kitchen
NZQA Info
Prepare and produce basic hot and cold dessert items in a commercial kitchen
NZQA Info
Prepare and cook egg dishes in a commercial kitchen
NZQA Info
Prepare and cook basic pasta dishes in a commercial kitchen
NZQA Info
Prepare and bake basic cakes, sponges, and scones in a commercial kitchen
NZQA Info
Provide cafe counter service in a hospitality establishment
NZQA Info
Demonstrate knowledge of coffee origin and production
NZQA Info
Prepare and present espresso beverages for service
NZQA Info
Apply health, safety and security practices to a work role in a service delivery workplace
NZQA Info
Interact with other staff and managers, and customers to provide service delivery outcomes
NZQA Info
Apply standard operating procedures and the code of conduct to a work role in a service delivery workplace
NZQA Info
Demonstrate knowledge of and apply food safety practices in a food-related establishment
WEB87, Rendered 7.77MB in 0.0943 seconds with 19 queries.
