3CAT

3 Catering

Course Description

Teacher in Charge: Mrs V. Maskell.

This course is career-related. Students will have the opportunity to improve their skill base and knowledge regarding the preparation and presentation of more complex dishes. This course ‘is a must take’ if you want to work in the catering or hospitality industry. Also, demonstrate knowledge of nutrition in commercial catering                                                

       


    

Course Overview

Term 1
The main focus is to expand on your culinary skills as well as food safety.
Assessments include U.S. 168 4 credits and 13314 5 credits (to be contained in the term 2 )
The Total Credits 4

Term 2
We will be further developing your practical skills, meal planning and nutrition knowledge.
Assessments include U.S. 13314 5 Credits and U.S. 13316 3 Credits
The total Credits 8

Term 3
We will be continue developing your practical skills, meal planning and nutrition knowledge.
Assessment will include U.S. 13314 4 Credits and U.S. 27955 5 Credits
Total 9 credits

Term 4
We will finish our year by recapping what we have learnt and showcasing the practical skills developed.

Recommended Prior Learning

Students should have taken 2 CAT and achieved US 167 - Food Safety. HoD approval
                                               

       


    

Contributions and Equipment/Stationery

Ring binder/refill

Pathway

There are endless opportunities available to students following a year of L3 Catering course work.
Students can continue to study in the area of Food and Beverages at tertiary providers such as MIT, AUT, NZMA to name a few.
Students can also move straight into the workplace and continue to study - earn as you learn.

Assessment Information

All assessments are internally assessed and have a written and pracitcal component.

Credit Information

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

Total Credits Available: 21
Internal Assessed Credits: 21
External Assessed Credits: 0
Assessment
Description
Level
Internal or
External
Credits
L1 Literacy Credits
UE Literacy Credits
Numeracy Credits
U.S. 168 v8
NZQA Info

Demonstrate knowledge of food contamination hazards, and control methods used in a food establishment


Level: 3
Internal or External: Internal
Credits: 4
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. 13316 v6
NZQA Info

Prepare and cook basic pasta dishes in a commercial kitchen


Level: 3
Internal or External: Internal
Credits: 3
Level 1 Literacy Credits: 0
University Entrance Literacy Credits: 0
Numeracy Credits: 0
U.S. 13343 v7
NZQA Info

Demonstrate knowledge of nutrition in commercial catering


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
Credit Summary
Total Credits: 21
Total Level 1 Literacy Credits: 0
Total University Entrance Literacy Credits: 0
Total Numeracy Credits: 0