Kia ora tatau
For many years NorthTec has worked closely with Northland secondary schools offering students the opportunity to engage in study outside the school curriculum through STAR and Gateway courses.
NorthTec is delighted to bring you the STAR and Gateway courses for 2012.
It is increasingly important that we are able to offer meaningful and real training opportunities to all school students, with minimal barriers on their pathway to tertiary education and their career.
A complete list of courses on offer can be found below but we are happy to look at customising STAR and Gateway courses for your students and trust that you will contact us if you have any suggestions and/or requirements.
We welcome your comments, requests for information and suggestions about how we can help, and how we can work more closely together.
Nau mai, haere mai
Courses and programmes may be cancelled, postponed or have their content or configuration changed from time to time (including during the academic year) at the discretion of NorthTec. The fees indicated are for domestic students.
STAR Courses Offered in 2012:
ENGINE PRINCIPLES
What is this course about? Students will work with and gain an understanding of how petrol and diesel engines work.
What to wear? Old clothes to work in. Closed shoes are compulsory.
Where can this course lead? National Certificate in Motor Industry (Automotive Electrical and Mechanical Engineering) (Level 3)
Unit Standards
Students will be assessed against the following unit standards:
| 21669 |
Demonstrate knowledge of hand tools and workshop equipment for motor industry applications
|
Level 2
2 Credits |
| 231 |
Explain the operation of two and four stroke petrol and diesel engines
|
Level 2 – 4 Credits |
| 21859 |
Select and use hand tools and workshop equipment for an automotive application.
|
Level 2 – 2 Credits |
| Dates upon application |
| Course length: Three days |
| Time: 9.00am – 3.00pm |
| Minimum 8 students – Maximum 10 students |
Course cost: $50 plus GST per student per day (total course cost $150 plus GST per student)
This course can be offered at the school premises or at the Future Trades Campus, Dyer Street, Whangarei
AUTOMOTIVE SERVICING
What is this course about? Students will learn the basics of engine servicing.
What to wear? Old clothes to work in. Closed shoes are compulsory.
Where can this course lead? National Certificate in Motor Industry (Automotive Electrical and Mechanical Engineering) (Level 3)
Unit Standard
Students will be assessed against the following unit standard:
| 247 |
Prepare a vehicle and/or machine for use and shutdown after use
|
Level 2
2 Credits |
| Dates upon application |
| Course Length: Two days |
| Time: 9.00am – 3.00pm |
| Minimum 8 students – Maximum 10 students |
Course cost: $50 plus GST per student per day (total course cost $100 plus GST per student)
This course is only offered at the Future Trades Campus, Dyer Street, Whangarei
DISTANCE LEARNING
What is this course about? NorthTec will provide the full range of Automotive Unit Standard work books for study, at school, towards National Certificate in Automotive Engineering. Schools will complete assessment and NorthTec will moderate at the end of the year.
Details: All unit standards available – please enquire (09) 470 3912
Course cost: $25 plus GST per work book (includes moderation fee)
Automotive Taster courses (no unit standards) are also available –
please enquire (09) 407 3912
AUTOMOTIVE MOBILE WORKSHOP
What is this course about? We come to you and provide a tutor and all resources.
What to wear? Old clothes to work in. Closed shoes are compulsory.
Where can this course lead? National Certificate in Motor Industry (Entry Skills) Level 2
Unit Standards
Students will be assessed against the following unit standards:
| 231 |
Explain the operation of two and four stroke petrol and diesel engines
|
Level 2
4 Credits
|
|
| 21669 |
Demonstrate knowledge of hand tools and workshop equipment for motor industry applications
|
Level 2
2 Credits |
|
| 21859 |
Select and use hand tools and workshop equipment for an automotive application.
|
Level 2
2 Credits |
|
| Dates upon application |
| Course length: Three days |
| Time: Hours of course varies |
| Minimum 8 students – Maximum 10 students |
Course cost: $50 plus GST per student per day (Total course $150 plus GST per student) plus mileage at 65 cents per km
Note: Our mobile workshop can also offer a one day taster course by
arrangement for $50 plus GST per student plus mileage at 65 cents per km
WAKA-AMA HOE (PADDLE MAKING)
What is the course about? Students will make a wooden paddle for their kayak or waka. They will design a blade, select and prepare appropriate materials and use joining and laminating techniques to make the paddle handle. The paddle will be
finished with oil or varnish.
What to wear? Old clothes to work in - not school uniform. Closed shoes are compulsory.
Where can this course lead? NorthTec Certificate in Boatbuilding Level 3;
Apprenticeship in Marine Cabinet Making
Unit Standards
Students will be assessed against the following unit standards:
| 18158 |
Select, use and care for hand tools used in boatbuilding
|
Level 5
5 Credits |
| Dates upon application |
| Course length: 5 days |
| Time: 9.00 am – 3.00 pm |
| Minimum/Maximum 8 students |
Course cost:
$50 plus GST per students per day including materials and completed
paddle
This course is offered at the Future Trades Campus, Dyer Street, Whangarei
ENVIRONMENTAL ELECTROPHORESIS
What is this course about? Students will have practical experience of protein and DNA Electrophoresis used in conservation and environmental biology, forensics, paternity testing, medicine and immigration. Ethical issues, human and environmental needs will be considered.
What to wear? School uniform / casual clothes – protective clothing will be provided. Closed shoes.
Where can this course lead? Diploma in Conservation & Environmental Management
Unit standards
Students will be assessed against the following unit standard;
| 6320 |
Describe a biological technique used in contemporary molecular biology |
Level 3
3 Credits |
| Any Friday during Terms 1, 2 & 3 |
| Course length: 1 day |
| Time: 9.00am – 3.00pm |
| Workbooks will be provided prior to the commencement of the course. Students must bring workbooks with them |
| Open to Year 13 students only |
| Minimum 10 students – Maximum 12 students (cam be made from composite schools) |
| Offered to Year 12 & 13 students only |
Course cost: $55 plus GST per student (includes materials and workbook)
This course is held in the Applied and Environmental Science Building, Raumanga Campus, Whangarei.
RESTRICTION ENZYMES IN ACTION - RFLP (MOLECULAR BIOLOGY)
What is this course about? Students will learn to discuss the use of restriction enzymes, select restriction enzyme, carry out restriction enzyme digest and interpret results.
What to wear? School uniform/casual clothes - protective clothing will be provided.
Where can this course lead? Diploma in Conservation & Environmental Management
Unit Standard
Students will be assessed against the following unit standard
| 8065 |
Perform a restriction enzyme digestion |
Level 6
3 Credits |
Prerequisite: Unit 6320: Students must of completed the Electrophoresis paper to enrol in this course
| Dates upon application |
| Course length: Two days |
| Minimum 8 students - Maximum 10 students |
Course cost: $100 plus GST per student for 2 days (includes materials)
This course is held in the Applied and Environmental Science Building,
Raumanga Campus, Whangarei
USE OF CHAINSAW
What is this course about? Students will learn the requirements of the Health & Safety in Employment Act and demonstrate knowledge of the approved Code of Practice. They will also be able to strip a chainsaw and identify parts, learn basic chainsaw maintenance, basic chainsaw operation and basic cuts.
What to wear? Old clothes to work in. Personal protective gear, including safety boots, will be provided.
Where can this course lead? Level 2 or 3 Forestry Training for work in harvesting, silviculture or arbiculture
Unit Standards
Students will be assessed against the following unit standards
|
6916
Version: 5 |
Demonstrate knowledge of approved Code of Practice relating to chainsaw use |
Level 2
5 Credits |
|
|
6917
Version: 7 |
Operate a chainsaw
|
Level 3
5 Credits
|
|
| Dates upon application |
| Course length: Three days |
| Time: 9.00am – 3.00pm |
| Students must be 16 years and older to attend this course |
| Minimum 10 students – Maximum 14 students |
Course cost: $100 plus GST per hour plus travel costs at 65 cents per km
Venue will vary
PRACTICAL FIRE SAFETY
What is this course about? Students attending this course will have an understanding of the principles associated with fire chemistry and physics, fire classes, fire suppression techniques and the selection and implementation of strategies to deal with fires using hand held extinguishers.
What to wear? Old clothes to work in. Closed shoes. Protective clothing will be supplied, if necessary.
Where can this course lead? National Certificate in Occupational Health and Safety (Workplace Safety) (Level 3)
Unit Standards
Students will be assessed against the following unit standards
| 4647 |
Explain principles of fire science |
Level 2
1 Credit |
| 3270 |
Establish and deliver water supplies for fire fighting
|
Level 2
3 Credits
|
| 3271 |
Suppress fire with hand extinguishers and fixed hose reels
|
Level 3 – 3 Credits |
| Dates upon application |
| Course length: One day |
| Time: 9.00am – 3.00pm |
| Minimum 10 students – Maximum 14 students |
Course cost: $100 plus GST per hour plus travel at 65 cents per km (if applicable)
Venue may vary however it is anticipated that training will be conducted on school grounds using a classroom and, for practical needs, and open areas free from the close proximity of vegetation and buildings.
HYDRATION AND NUTRITION
What is this course about? Students will be able to recognise the physical nature of forestry work and describe hydration requirements. They will be able to explain the benefits associated with fluid intake; identify the food categories and explain the role of diet in the physical well-being of forest workers.
What to wear? School uniform
Where can this course lead?
Certificate in Foundation Forestry Skills
Course is also beneficial for self-awareness of general health and wellbeing
Unit Standard
Students will be assessed against the following unit standard
| 22994 |
Demonstrate knowledge of factors that affect the performance of forestry workers |
Level 2
10 Credits |
| Dates upon application |
| Course length: Two days |
| Time: 9.00am – 3.00pm |
| Minimum 10 students – Maximum 14 students |
Course cost: $100 plus GST per hour plus travel at 65 cents per km (if applicable)
Venue will vary
GENERAL REQUIREMENTS
What is this course about? On successful completion of this course students will be able to demonstrate knowledge of health and safety, general safety requirements, emergency procedures, environmental issues and personal safety in a forestry operation.
What to wear? Old clothes suitable for work. Closed shoes. Protective clothing will be provided if necessary
Where can this course lead? This course is a pre-requisite for further forestry training or work in the forestry industry
Unit Standard
Students will be assessed against the following unit standard
| 17769 |
Demonstrate knowledge of general requirements for plantation forestry |
Level 2
6 Credits |
| Dates upon application |
| Course length: Two days |
| TIme: 9.00am – 3.00pm |
| Minimum 10 students – Maximum 15 students |
Course cost:
$100 plus GST per hour plus travelling time at 65 cents per km (if
applicable)
Venue will vary
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 |
| 15 and 22 June |
| 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 |
| Dates upon request |
| 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
HEALTH & SAFETY
What is this course about? Students will be able to identify work place control measures, identify and describe legislative rights and responsibilities for workplace health and safety and explain how hazards are defined in the HSE Act. For students to achieve unit standard 17593 attestations are required to be completed by the school to verify safe work practices.
What to wear? Old clothes to work in. Closed shoes are compulsory.
Where can this course lead?
National Certificate in Occupational Health and Safety (Workplace Safety) (Level 3)
National Certificate in Occupational Health and Safety (Coordination) (Level 4)
Work as a Health & Safety Representative or Occupational Health &
Safety Officer
Unit standards
Students will be assessed against the following unit standards
| 497 |
Demonstrate knowledge of workplace health and safety requirements |
Level 1
3 Credits
|
| 17593 |
Apply safe work practices in the workplace
|
Level 2
4 Credits |
| 17592 |
Identify the causes of back injury and methods to prevent back injuries in the workplace
|
Level 3
4 Credits |
| 17602 |
Applied hazard identification and risk assessment procedures in the workplace |
Level 3
4 Credits |
| Dates upon application |
|
| TIme: 9.00am – 3.00pm |
| Course length: 2.5 days |
| Minimum 10 students – Maximum 15 students |
Course cost: $75 plus GST per student per day
This course is offered at the Future Trades Campus, Dyer Street,
Whangarei.
