Level 3 Hospitality

TEHO3
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.


Contributions and Equipment/Stationery

Not yet specified.


Recommended Prior Learning Students must be able to demonstrate their ability to work at NCEA Level 3.
Credit Information
Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
A.S. 91471 v2 Home Economics 3.6 - Analyse the influences of food advertising on well-being
3
E
4
Y
4w *
A.S. 91469 v2 Home Economics 3.4 - Investigate the influence of multinational food corporations on eating patterns in New Zealand
3
I
5
Y
5r *
A.S. 91468 v2 Home Economics 3.3 - Analyse a food related ethical dilemma for New Zealand society
3
I
5
Y
5r *
A.S. 91466 v2 Home Economics 3.1 - Investigate a nutritional issue affecting the well-being of New Zealand society
3
I
5
Y
5r *
Total Credits
Approved subject for University Entrance

Number of credits that can be used for overall endorsement: 19

* Only students engaged in learning and achievement derived from Te Marautanga o Aotearoa are eligible to be awarded these subjects as part of the requirement for 14 credits in each of three subjects.

Total Credits Available: 19 credits.
Externally Assessed Credits: 4 credits.
Internally Assessed Credits: 15 credits.