ACHOSF
This course requires 6 options.

Level 3 Hospitality Plus Academy Full Time

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 or more days per week.


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 Plus Academy Full Time 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 work place literacy skills.

20 credits will be offered during the work experience component.

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.

Course Overview

Term 2
Level 4 credit taught at NZMA (chef school) are still to be confirmed.

Term 3
Level 4 credit taught at NZMA (chef school) are still to be confirmed.

Recommended Prior Learning

At Level 3 it is expected that students have completed the Level 2 Hospitality academy successfully.

Contributions and Equipment/Stationery

All the academies are fees free, which includes some bus transport. However, some have a uniform cost.

Pathway

The second year, Level 3, Hospitality Academy Full Time offers training, one day per week for a set time at a local restaurant etc for commercial and valuable workplace experience. Full Chef Whites are required.
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 credits listed above are indicative but might get changed depending on circumstances.

Credit Information

You will be assessed in this course through all or a selection of the standards listed below.

Total Credits Available: 106
Internal Assessed Credits: 106
External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 6400 v8
NZQA Info

Manage first aid in an emergency situation


Level: 3
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 6401 v7
NZQA Info

Provide first aid


Level: 2
Internal or External: Internal
Credits: 1
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 6402 v9
NZQA Info

Provide basic life support


Level: 2
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13282 v6
NZQA Info

Prepare, assemble, and present complex sandwiches for service in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13288 v6
NZQA Info

Prepare and cook basic meat dishes in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 8
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13293 v6
NZQA Info

Prepare and cook basic vegetable dishes in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 6
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13300 v6
NZQA Info

Prepare and cook basic stocks, sauces, and soups in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13304 v7
NZQA Info

Prepare and cook basic fish dishes in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13310 v6
NZQA Info

Prepare and produce basic hot and cold dessert items in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13314 v7
NZQA Info

Prepare and cook egg dishes in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13315 v6
NZQA Info

Prepare cook, and present rice and farinaceous dishes in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 6
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13322 v6
NZQA Info

Prepare and cook basic pastry dishes in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13325 v6
NZQA Info

Prepare and bake basic cakes, sponges, and scones in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13331 v6
NZQA Info

Prepare and cook pickles, chutneys, and preserves in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 4
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 14441 v7
NZQA Info

Provide cafe counter service in a hospitality establishment


Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 17283 v8
NZQA Info

Demonstrate knowledge of beer and beer service


Level: 3
Internal or External: Internal
Credits: 6
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 17284 v7
NZQA Info

Demonstrate knowledge of coffee origin and production


Level: 3
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 17288 v8
NZQA Info

Prepare and present espresso beverages for service


Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 27927 v2
NZQA Info

Apply health, safety and security practices to a work role in a service delivery workplace


Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 27928 v2
NZQA Info

Interact with other staff and managers, and customers to provide service delivery outcomes


Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 27929 v2
NZQA Info

Apply standard operating procedures and the code of conduct to a work role in a service delivery workplace


Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 27955 v4
NZQA Info

Demonstrate knowledge of and apply food safety practices in a food-related establishment


Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 28106 v2
NZQA Info

Demonstrate knowledge of preparing to compete in a culinary arts and restaurant service competition


Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 28107 v3
NZQA Info

Prepare, produce and present a product or service for a culinary arts or restaurant service competition


Level: 3
Internal or External: Internal
Credits: 5
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 106
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0