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.
External
NZQA Info
Manage first aid in an emergency situation
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Provide first aid
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Provide basic life support
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Prepare, assemble, and present complex sandwiches for service in a commercial kitchen
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Prepare and cook basic meat dishes in a commercial kitchen
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Prepare and cook basic vegetable dishes in a commercial kitchen
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Prepare and cook basic stocks, sauces, and soups in a commercial kitchen
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Prepare and cook basic fish dishes in a commercial kitchen
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Prepare and produce basic hot and cold dessert items in a commercial kitchen
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Prepare and cook egg dishes in a commercial kitchen
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Prepare cook, and present rice and farinaceous dishes in a commercial kitchen
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Prepare and cook basic pastry dishes in a commercial kitchen
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Prepare and bake basic cakes, sponges, and scones in a commercial kitchen
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Prepare and cook pickles, chutneys, and preserves in a commercial kitchen
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Provide cafe counter service in a hospitality establishment
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Demonstrate knowledge of beer and beer service
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Demonstrate knowledge of coffee origin and production
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Prepare and present espresso beverages for service
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Apply health, safety and security practices to a work role in a service delivery workplace
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Interact with other staff and managers, and customers to provide service delivery outcomes
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Apply standard operating procedures and the code of conduct to a work role in a service delivery workplace
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Demonstrate knowledge of and apply food safety practices in a food-related establishment
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Demonstrate knowledge of preparing to compete in a culinary arts and restaurant service competition
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Prepare, produce and present a product or service for a culinary arts or restaurant service competition