Level 2 Hospitality

TEHO2
Course Description

In Hospitality students develop an understanding of factors that influence the wellbeing of themselves and others. With a strong focus on food and nutrition, students evaluate current issues and theories of nutrition and use this knowledge to make informed decisions. Through the processes of selecting, preparing, cooking and serving food, students develop creativity and personal skills crucial to everyday living. Alongside this, issues relating to family and society are also explored and aim to give students the ability and independence to plan for their future.


Pathway

Level 3 Hospitality

Contributions and Equipment/Stationery

Not yet specified.


Recommended Prior Learning Open Entry
Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
A.S. 91303 v2 Home Economics 2.5 - Analyse practices to enhance well-being used in care provision in the community
2
I
5
Y
A.S. 91302 v2 Home Economics 2.4 - Evaluate sustainable food related practices
2
I
5
Y
A.S. 91301 v2 Home Economics 2.3 - Analyse beliefs, attitudes and practices related to a nutritional issue for families in New Zealand
2
I
5
Y
A.S. 91300 v2 Home Economics 2.2 - Analyse the relationship between well-being, food choices and determinants of health
2
E
4
Y
4w
A.S. 91299 v2 Home Economics 2.1 - Analyse issues related to the provision of food for people with specific food needs
2
I
5
Y
U.S. 12359 v5 Describe household conservation strategies
2
I
3
U.S. 12354 v5 Describe legal implications of living in rented accommodation and means to prevent and resolve related problems
2
I
4
U.S. 7127 v7 Exercise informed choice in deciding on a major goods or service purchase
3
I
2
Total Credits

Total Credits Available: 33 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 29 credits.