FTN101

Level 1 Hospitality

Course Description

Teacher in Charge: Mrs T. Jacob

Level 1 Hospitality   FTN 101

In Food, Nutrition and Hospitality courses students deepen their conceptual understandings by applying the key concepts of nutrition and hospitality in a range of relevant contexts.  This involves the development of practical skills needed in everyday life, such as food choices, meal preparation, hygiene, new food products, time and money budgeting, concepts of hauora, the socio-ecological perspectives etc.  The course emphasises on practical techniques combined with effective resource management. 

The cost of this semester is $125 for workbook and practical

For further information see:  Mrs Jacob



Credit Information

Total Credits Available: 9 credits.
Internally Assessed Credits: 9 credits.

Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 21059 v4
NZQA Info
Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry
Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15921 v5
NZQA Info
Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15920 v5
NZQA Info
Prepare and present sauce and soup in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 15919 v5
NZQA Info
Prepare and present hot finger food in the hospitality industry
Level: 1
Internal or External: Internal
Credits: 2
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
Credit Summary
Total Credits: 9
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
TotalNumeracy Credits: 0

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