Massey High School

ACHOS2

Level 2 Hospitality Academy - 2 periods per day

This course requires 2 options.

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Course Description

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 at Level 3 will also attend Auckland Hotel and Chef Training School, one day a week and will be trained by their tutors (limited places are available).
In the first year, (Level 2), there are two options. Both options run each day, one being one hour a day and the other a two hour a day option. In the second year, (Level 3), there are also two options. One is two hours a day each day and the other 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 2019 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.

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 students will need to: complete the MHS online selection process or see Mr Hackett or Mr Tinling, plus complete an AWVA application form and have an interview with the academy tutor. Students will then be notified about whether they have been selected or not.

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.

Teacher in Charge

Nyla Hanson


Contributions and Equipment/Stationery

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


Recommended Prior Learning

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


Credit Information

Assessment Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 13271 v5 Cook food items by frying
2
I
2
U.S. 13278 v5 Cook food items by roasting
2
I
2
U.S. 13272 v5 Cook food items by baking
2
I
2
U.S. 14440 v7 Prepare and clear areas for counter food service for a commercial hospitality establishment
2
I
2
U.S. 167 v8 Practise food safety methods in a food business under supervision
2
I
4
U.S. 24526 v4 Apply safe working practices in a commercial kitchen
2
I
4
U.S. 13281 v6 Prepare and present basic sandwiches for service
2
I
2
U.S. 14443 v7 Pack food and beverage orders for takeaway in a commercial hospitality environment
2
I
2
U.S. 13276 v5 Cook food items by grilling
2
I
2
U.S. 17285 v9 Demonstrate knowledge of commercial espresso coffee equipment and prepare espresso beverages under supervision
2
I
4
U.S. 13280 v5 Prepare fruit and vegetable cuts
2
I
2
U.S. 13334 v6 Prepare and cook jams
2
I
2
U.S. 22234 v5 Compare characteristics of international dishes and prepare and present international dishes
2
I
4
U.S. 62 v9 Maintain personal presentation and a positive attitude in a workplace involving customer contact
3
3
3
3
2
I
3
U.S. 57 v9 Provide customer service
2
2
2
2
2
I
2
U.S. 13285 v5 Handle and maintain knives in a commercial kitchen
2
I
2
U.S. 20666 v6 Demonstrate basic knowledge of contamination hazards and control methods used in a food business
2
2
2
2
I
2
Total Credits
2
7
43
5
5
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