Food and Hospitality

“I realised simply telling people how to look after their health isn’t enough. […] The skill of cooking is just as important as having the knowledge about what to eat.” – Nadia Lim

The Food and Hospitality Department develops capabilities for essential living skills and lifelong learning. All students take Food as a subject in Year 9. We will always need to eat. We need to make the decisions around our food choices and our well-being. We need the skills to choose, prepare, cook and serve food. We offer realistic learning opportunities with an authentic and meaningful context.

In Year 10, students may select to study a half-year course in Food that further develops knowledge and skills.

At senior level, we offer Food/Catering and Hospitality. We work closely with both Service IQ and the Manukau Institute of Technology, as part of their Schools Partnership Programme. We cover units of work in both Cookery and Food and Beverage. Throughout the year, several cafes are run by students to complement learning. Senior students also have opportunities to be involved in catering such as preparing and serving dinner at Ronald McDonald House.

“If we can get people cooking and eating natural, honest food, the occurrence of heart disease could be reduced significantly.
We need to get kids into the kitchen and show them creating good food is fun.”
-Nadia Lim

HOD Food and Hospitality – Jacqui Luxford

Qualifications: I completed a Diploma in Home Science at Otago University. I also have a Diploma in Teaching and a Certificate in School Middle Management.

Experience: This is my eleventh year at MRGS. I have previously taught at three other New Zealand schools as well as overseas.

Why I teach my subject: I enjoy working in the Food area. My subject gives students lifetime skills to use outside the classroom. It is rewarding to see students learning new skills and succeeding in what they do.

Why I teach at MRGS: MRGS students are friendly and personable and have a willingness to learn. Our department is well equipped and resourced.

Jacqui Luxford – HOD Food and Hospitality
Tanya Black – Teacher
Christine Brown – Teacher
Alice Grantley – Food Technician

Courses and Pathways

Year 9 Food

Entry Requirements:

N/A

Junior Diploma Credits:

6 Credits

BYOD Recommendations:

An internet capable device, such as a Chromebook or better.

Course Description:

This is a core class.

This course equips students to make healthy food choices. It is taught from the Health and Physical Education learning area

Year 10 Food

Entry Requirements:

N/A

Junior Diploma Credits:

12 Credits

BYOD Recommendations:

An internet capable device, such as a Chromebook or better.

Course Description:

This is a half-year option class.

This course equips students with knowledge and skills to use in the kitchen. It is taught from the Health and Physical Education learning area.

Year 11 Food and Hospitality

Entry Requirements:

N/A

Credits:

24 Credits at Level 1

BYOD Recommendations:

N/A

Who is this course for?

Students who enjoy preparing, cooking and presenting food and are keen to learn the theory behind it.

Achievement Standards:

US 15892 Demonstrate knowledge of terminology used for food and recipes in commercial cookery INT
US 15901 Prepare and present fruit and vegetables in the hospitality industry INT
US 15919 Prepare and present hot finger food in the hospitality industry INT
US 15920 Prepare and present sauce and soup in the hospitality industry INT
US 15921 Prepare and cook a cake, a sponge and a batch of scones in the hospitality industry INT
US 19771 Prepare and present seafood in the hospitality industry INT
US 21057 Prepare, construct and garnish mocktails for the hospitality industry INT
US 21058 Identify career pathways in the hospitality industry INT
US 21059 Demonstrate knowledge of knife care, use, storage, and carrying for the hospitality industry IN

Year 11 Home Economics

Entry Requirements:

N/A

Credits:

18 Credits at Level 1

BYOD Recommendations:

N/A

Who is this course for?

Students who enjoy learning about nutrition and well-being as well as preparing and cooking food.

Achievement Standards:

AS 90956 1.1 Demonstrate knowledge of an individual’s nutritional needs INT
AS 90959 1.4 Demonstrate knowledge of practices and strategies to address food handling issues INT
AS 90960 1.5 Demonstrate understanding of how an individual, the family and society enhance each other’s well-being EXT
AS 90961 1.6 Demonstrate understanding of how packaging information influences an individual’s food choices and well-being EXT

Year 12 Food and Hospitality

Entry Requirements:

N/A

Credits:

20 Credits at Level 2, 5 Credits at Level 3

BYOD Recommendations:

N/A

Who is this course for?

Students who want to learn the theory and practical aspects of making cafe style coffee and are keen tdevelop skills and techniques to produce and present a variety of dishes.

Achievement Standards:

US 167 Practise food safety methods in a food business under supervision INT
US 13271 Cook food items by frying INT
US 13278 
Cook food by items roasting INT
US 13280 Prepare fruit and vegetables cuts INT
US 13281  Prepare and present sandwiches for service INT
US 13285 Handle and maintain knives in a commercial kitchen INT
US 17285 Demonstrate knowledge of espresso coffee equipment and prepare espresso beverages under supervision INT
US 13276 Cook food by grilling INT
US 13283 Prepare and present salads for service INT

Year 12 Home Economics

Entry Requirements:

Level 1 Literacy Credits

Credits:

18 Credits at Level 2

BYOD Recommendations:

N/A

Who is this course for?

Students who enjoy learning about nutrition, food issues and well-being as well as preparing and cooking food.

Achievement Standards:

AS 91299 2.1 Analyse issues related to the provision of food for people with specific food needs INT
AS 91300 2.2 Analyse the relationship between well-being, food choices and determinants of health EXT
AS 91301 2.3 Analyse beliefs, attitudes and practices related to a nutritional issue for families in New Zealand INT
AS 91304 l.6 Evaluate health promoting strategies designed to address a nutritional need EXT

Year 13 Catering and Hospitality

Entry Requirements:

Unit Standard 167 (Practice food safety methods in a food business under supervision)

Credits:

20 Credits at Level 3

BYOD Recommendations:

N/A

Who is this course for?

Students who have already achieved US 167 and who want to learn advanced techniques in the food preparation and baking area. They will enjoy preparing, cooking and presenting a range of popular dishes.

Achievement & Unit Standards:

US 13310 Prepare and produce basic hot and cold desserts in a commercial kitchen INT
US 13322 Prepare and cook basic pastry dishes in a commercial kitchen INT
US 13325 Prepare and bake basic cakes, sponges, and scones in a commercial kitchen INT
US 13314 Prepare and cook egg dishes in a commercial kitchen INT
US 13316 Prepare and cook pasta dishes in a commercial kitchen INT

Year 13 Food and Hospitality

Entry Requirements:

Open entry, however, US 167 is a prerequisite for the Cookery Unit Standards

Credits:

10 Credits at Level 2, 11 Credits at Level 3

BYOD Recommendations:

N/A

Who is this course for?

Students who want to learn the theory and practical aspects of making cafe style coffee and how to prepare, cook and present quality food.

Achievement Standards:

Level 2 US 17285 Demonstrate knowledge of espresso coffee equipment and recipes INT
Level 3 US 17288 Prepare and present espresso beverages for service INT
Level 2 US 28145 Interact with customers in a service delivery context INT
Level 2 US 167 Practise food safety methods in a food business under supervision INT
Level 3 US 13282 Prepare, assemble and present complex sandwiches for service in a commercial kitchen INT
Level 3 US 13331 Prepare and cook pickles, chutneys and preserves in a commercial kitchen INT

Wai Yan Relph, Graduating 2018

Subject I have taken: Catering and Hospitality

Why am I studying the subject: I am studying this subject because I want to learn about safe food practices for the food industry and gain more practical experience – especially in baking. When I leave school, I want to study patisserie at AUT.

What the subject offers me: Cooking in a group is teaching me about teamwork and sharing tasks evenly to produce quality products. It also gives me a good working knowledge of nutrition, health, safety and prevention of food borne diseases.

What I like about the subject: I love learning new techniques and being creative with food. I also enjoy working in a group and making new things that we might not be able to make at home such as fresh pasta.