HSI BARISTA PACK
What is this course about?
This course is for those students wishing to enter the hospitality industry and who are interested in working in the area of producing coffees.
What to wear? School uniform. Long trousers. Closed shoes
Where can this course lead?
Certificate in Tourism and Hospitality Skills (Cafe and Bar)
Work in the hospitality industry
Unit standards
Students will be assessed against the following unit standards
|
17284
Version: 4 |
Demonstrate knowledge of coffee heritage, production and culture
|
Level 3
3 Credits |
|
17285
Version: 6 |
Demonstrate knowledge of espresso coffee equipment and recipes
|
Level 2
4 Credits |
|
17286
Version: 4 |
Prepare and present pressed coffee for service
|
Level 2
2 Credits |
|
17287
Version: 4 |
Prepare and present filtered coffee for service
|
Level 2
2 Credits |
|
17288
Version: 4 |
Prepare and present espresso beverages for service
|
Level 3
5 Credits |
NB: Due to the course now being worth 16 credits the course is to be run over 5 days. If you do not want or need this then please advise and we can look at a 4 day course by not delivering a unit standard.
| Course Length: 5 days |
| Time: 9.00am – 3.00pm |
Dates: 12th , 13th, 14th, 20th, 21st March BOOKED
26th, 27th, 28th March & 3rd, 4th April BOOKED
30th April, 1st, 2nd, 8th, 9th May BOOKED
11th, 12th, 13th, 19th, 20th June BOOKED
27th, 28th, 29th August & 4th, 5th September BOOKED
29th, 30th, 31st October & 6th, 7th November BOOKED |
| Minimum 10 students – Maximum 14 students |
Course cost: $65 plus GST per student per day (includes materials)
This course is held in the Hospitality Building, Raumanga Campus, Whangarei
HOT AND COLD DESSERTS
What is this course about? Students will learn to prepare, cook, produce and present basic hot and cold dessert items.
What to wear? School uniform, long trousers, closed shoes.
Where can this course lead? National Certificate in Hospitality (Basic Cookery) - (Level 3)
Unit standards
Students will be assessed against the following unit standard
|
13310
Version: 3 |
Prepare basic hot and cold dessert items in a commercial kitchen
|
Level 3
5 Credits |
Prerequisite: Unit 167: Practise food safety methods in a food business, or demonstrate equivalent knowledge and skills.
| Course length: 4 days |
| Time: 9.00am – 3.00pm |
| Course One: 30th July, 3rd, 6th & 10th August BOOKED |
| Course Two: 10th, 14th, 17th & 21st September BOOKED |
| Course Three: 26th, 29th October, 2nd & 5th November BOOKED |
| Minimum 10 students – Maximum 14 students |
Course cost: $60 plus GST per student per day (includes materials)
This course is held in the Hospitality Building, Raumanga Campus, Whangarei
FOOD SAFETY
What is this course about? This course is for students wishing to work in a food business. They will gain a basic understanding of practises that result in safe food including prevention of cross-contamination and safe food storage.
What to wear? School uniform, long trousers, closed shoes.
Where can this course lead? This course is a pre-requisite for anyone wishing to work in the food industry
Unit standard
Students will be assessed against the following unit standard
|
167
Version: 6 |
Practice food safety methods in a food business |
Level 2
4 Credits |
| Course length: 2 days |
| Time: 9.00am – 3.00pm |
| Course One: 5th & 12th March |
| Course Two: 26th March & 2nd April BOOKED |
| Course Three: 18th & 25th June BOOKED |
| Minimum 10 students – Maximum 14 students |
Course cost: $60 plus GST per student per day
This course is held in the Hospitality Building, Raumanga Campus, Whangarei
CUSTOMER SERVICE SKILLS
What is this course about? This course is for students wishing to enter into industries where customer contact skills are required, particularly the service sector.
What to wear? School uniform, long trousers, closed shoes.
Where can this course lead?
National Diploma in Hospitality (Operational Management) - (Level 5) (Kitchen Management)
Front of House work within the hospitality industry
Unit standards
Students will be assessed against the following unit standards
| 56 |
Attend to customer enquiries, face-to-face and on the telephone
|
Level 1 – 2 Credits
|
| 57 |
Provide customer service in given situations
|
Level 2 – 2 Credits
|
| 62 |
Maintain personal presentation in the workplace
|
Level 2 – 2 Credits |
| Dates upon request |
| 3 days |
| 9.00am – 3.00pm |
| Minimum 10 students – Maximum 14 students |
Course cost: $60 plus GST per student per day (includes materials)
This course is held in the Hospitality Building, Raumanga Campus, Whangarei
TABLE SERVICE
What is this course about? This course is for students wishing to enter into the hospitality industry who have an interest in front of house service.
What to wear? School uniform, long trousers, closed shoes.
Where can this course lead? National Certificate in Hospitality (Basic Cookery) - (Level 3)
Front of House work within the hospitality industry
Unit Standard
Students will be assessed against the following unit standard
|
14434
Version: 4 |
|
Prepare and clear areas for table service in a commercial hospitality environment
|
Level 2
3 Credits |
| 15 and 22 June |
| Course length: 2 days |
| Time: 9.00am – 3.00pm |
| Minimum 10 students – Maximum 14 students |
Course cost: $60 plus GST per student per day (includes materials)
This course is held in the Hospitality Building, Raumanga Campus, Whangarei
HOT FINGER FOOD
What is this course about? Students who are keen to study the hospitality industry and professional cookery in particular, will learn to prepare and present hot finger foods
What to wear? School uniform, long trousers, closed shoes.
Where can this course lead? National Certificate in Hospitality (Basic Cookery) - (Level 3)
Unit Standard
Students will be assessed against the following unit standard
|
15919
Version: 4 |
|
Prepare and present hot finger food in the hospitality industry
|
Level 1
2 Credits |
| Course length: Two days |
| Time: 9.00am – 3.00pm |
| Course One: 7th & 14th May BOOKED |
| Course Two: 21st & 28th May |
| Minimum 10 students – Maximum 14 students |
Course cost: $60 plus GST per student per day (includes materials)
This course is held in the Hospitality Building, Raumanga Campus, Whangarei
VEGETABLE COOKERY
What is this course about? Students will learn to prepare, cook and present vegetable dishes.
What to wear? School uniform, long trousers, closed shoes.
Where can this course lead? National Certificate in Hospitality (Basic Cookery) - (Level 3)
Unit standards
Students will be assessed against the following unit standards
|
13295
Version: 3 |
Demonstrate knowledge of commercial catering applications of fruit and vegetables
|
Level 3
4 Credits |
|
13293
Version: 3 |
Cook basic vegetables in dishes in a commercial kitchen
|
Level 3
6 Credits
|
Prerequisite: Unit 167: Practise food safety methods in a food business, or demonstrate equivalent knowledge and skills.
| Course Length: 4 days |
| Time: 9.00am – 3.00pm |
| Dates: 13th, 17th, 20th & 24th August BOOKED |
| Minimum 10 students – Maximum 14 students |
Course cost: $65 plus GST per student per day (includes materials)
This course is held in the Hospitality Building, Raumanga Campus, Whangarei
SEAFOOD COOKERY
What is this course about? Students will learn to prepare, cook and present seafood dishes.
What to wear? School uniform, long trousers, closed shoes.
Where can this course lead? National Certificate in Hospitality (Basic Cookery) - (Level 3)
Unit standards
Students will be assessed against the following unit standard
|
19771
Version: 3 |
Prepare, cook and present seafood in the hospitality industry |
Level 1
3 Credits
|
| Course length: 2 days |
| Time: 9.00am – 3.00pm |
|
Course One: 11th & 18th May
Course Two: 8th & 15th June BOOKED |
| Minimum 10 students – Maximum 14 students |
Course cost: $65 plus GST per student per day (includes materials)
This course is held in the Hospitality Building, Raumanga Campus, Whangarei
