Services Industries Sector

In this sector good communication and presentation skills are important. You’ll need to speak and listen well to others and relate to people from all walks of life. If you can work out how to handle tricky situations diplomatically, you’ll go a long way. Knowledge of New Zealand and local culture and heritage is a real asset. And because employers and customers are keen on people who have the X-factor, a willingness to learn and being passionate is also important.

With skills from this sector you can work and travel the world. You can mix with and meet plenty of interesting people and be doing work that has lots of variety. There’s not much sitting around – in these jobs you’re the brand, dealing directly with people. In this sector it’s easy to work part time – great if you want to use it to support further study. Skills are transferable – with your experience, you can walk in with your CV one day and have a job the next. It can be truly inspirational – from travel to tourism, hairdressing to hospitality, physical fitness to finance services.

​​BARISTA - Level 2 or Level 3

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/School clothes. Long trousers. Closed shoes

Where can this course lead?
This course provides excellent background knowledge for your first steps towards a career in the hospitality industry, and for the qualification: New Zealand Certificate in Food and Beverage Service (Level 3).
 

Level 2

Unit standards
Students will be assessed against the following unit standards:

17285

Demonstrate knowledge of espresso coffee equipment and recipes

Level: 2
Credits: 4

17286

Prepare and present pressed coffee for service​

Level: 2
Credits: 2

17287

Prepare and present filtered coffee for service

Level: 2
Credits: 2


​Level 3

Unit standards
Students will be assessed against the following unit standards:

17288

Prepare and present espresso beverages for service

Level: 3
Credits: 5

17284

Demonstrate knowledge of coffee heritage, production and culture

Level: 3
Credits: 3

2019 Dates:

Term 1 - 28 February, 1, 7, 8 March
14, 15, 21, 22 March
28,29 March, 4, 5 April


Term 2 - 9, 10, 16, 17 May
30, 31 May, 6, 7 June
20, 21, 27, 28 June

Term 3 - 1, 2, 8, 9 August
22, 23, 29, 30 August
12, 13, 19, 20 September

Term 4 - 24, 25, 31 October, 1 November

 

Some block courses may be available during term breaks. Please enquire.

Course length: Four days
Time: 9.00 am – 3.00 pm
Course cost: $70 plus GST per student per day (includes materials)

Minimum 10 students – Maximum 12 students

This course is held in the Hospitality Building, Raumanga Campus, Whangarei (other location on request) 

Candidates must be deemed competent on at least two separate occasions, with a minimum of one week between each assessment occasion.

OPEN TO YEAR 12 AND 13 STUDENTS ONLY


FOOD & BEVERAGE SCHOOLS 1 (LEVEL 2)

 
What is this course about? This course covers L2 unit standards about preparing and serving hot and cold non-alcoholic drinks, clearing tables for service, basic table setting and maintaining personal presentation and greeting customers in a commercial environment
 
What to wear?
School uniform/clothes. Long trousers. Closed shoes

Where can this course lead? This course provides excellent background knowledge for your first steps towards a career in the hospitality industry, and for the qualification: New Zealand Certificate in Food and Beverage Service (Level 3).

Unit standards
Students will be assessed against the following unit standards:

14425

Prepare and serve hot and cold non-alcoholic drinks in a commercial hospitality environment

Level: 2
Credits: 2

14434

Prepare and clear areas for table service in a commercial hospitality environment

Level: 2
Credits: 3

14436

Provide table service in a commercial hospitality environment

Level: 2
Credits: 4

28145

Interact with customers in a service delivery context

Level: 2
Credits: 2

NB : Please note that it is all Level 2 papers and is a complete pack worth 11 credits, however as criteria, the students must attend at least 2 lunch services at NorthTec to achieve all credits.
 
If you do not wish to avail of the complete pack, please email Jane Lim to discuss other options.

Dates:
Term 2 - 20, 21, 27, 28 May + two services - 29 May, 5 June (TBC)
Term 3 - 26, 27 August, 2, 3 September + two services - 4, 11 September (TBC)
Course Length: Four days + Two Services
Time: 9.00 am – 3.00 pm
Course cost: $50 plus GST per student per day (includes materials)

Minimum 10 students – Maximum 15 students

The service component is held in the Hospitality Building, Raumanga Campus, Whangarei

Candidates must be deemed competent on at least two separate occasions, with a minimum of one week between each assessment occasion.


 

FOOD & BEVERAGE SCHOOLS (LEVEL 3)

 
What is this course about? This is a 20 Credit unit standard designed to teach you how to work in a restaurant. The unit standard covers many aspects of working in a restaurant such as greeting customers in a commercial environment, preparing and serving drinks, taking orders, serving customers, clearing tables, setting tables and maintaining personal presentation.
 
What to wear?
School uniform/clothes. Long trousers. Closed shoes

Where can this course lead? This course provides excellent background knowledge for your first steps towards a career in the hospitality industry, and for the qualification: New Zealand Certificate in Food and Beverage Service (Level 4).

Unit standards
Students will be assessed against the following unit standards:

26308

Provide restaurant service in a hospitality establishment

Level: 3
Credits: 20


2019 Dates:
8, 9, 10, 11 April (Theory)
1 May – 26 June (Every Wednesday Lunch Services) + 2 Evening Services​
Course Length: 4 days + 11 Services Time: 9.00 am – 3.00 pm
Course cost: $30 plus GST per student per day (includes materials)

Minimum 10 students – Maximum 15 students

The service component is held in the Hospitality Building, Raumanga Campus, Whangarei

Candidates must be deemed competent on at least two separate occasions, with a minimum of one week between each assessment occasion.


FOOD Safety

 
What is this course about? This course is for students wishing to work in a food business. You 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/clothes. Long trousers. Closed shoes

Where can this course lead? This course provides excellent background knowledge for your first steps towards a career in the hospitality industry, and for the qualification: New Zealand Certificate in Food and Beverage Service (Level 3).

Unit standards
Students will be assessed against the following unit standards:

167

Practice food safety methods in a food business under supervision

Level: 2
Credits: 4


2019 Dates:
Term 1 - 22 February, 1 March
Course Length: 2 days, 9.00 am – 3.00 pm
Course cost: $70 plus GST per student per day (includes materials)

Minimum 10 students – Maximum 16 students

The service component 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/school clothes, long trousers, closed shoes.
 
Where can this course lead?

This course provides excellent background knowledge for your first steps towards a career in the hospitality industry, and for the qualification: New Zealand Certificate in Cookery (Level 3).
 
Unit standards
Students will be assessed against the following unit standard

 13310

Prepare basic hot and cold dessert items in a commercial kitchen

Level: 3
Credits: 5

Prerequisite: Unit 167: Practise food safety methods in a food business, or demonstrate equivalent knowledge and skills.

Course Length: 2 days
Time: 9.00 am – 3.00 pm

Dates:

Term 1 - 8, 15 March
Term 3 - 26 July, 2 August

Course cost: $70 plus GST per student per day (includes materials)

Minimum 10 students – Maximum 16 students

This course is held in the Hospitality Building, Raumanga Campus, Whangarei

Candidates must be deemed competent on at least two separate occasions, with a minimum of one week between each assessment occasion.


HOT AND COLD Canapes

What is this course about?
Students will learn to prepare basic canapés and basic cold cocktail food, and to cook and present basic hot canapés in a commercial kitchen.

What to wear?
School uniform/school clothes, long trousers, closed shoes.
 
Where can this course lead?

This course provides excellent background knowledge for your first steps towards a career in the hospitality industry, and for the qualification: New Zealand Certificate in Cookery (Level 3).
 
Unit standards
Students will be assessed against the following unit standard

 30916

Prepare and present basic hot and cold canapés in a commercial kitchen

Level: 3
Credits: 4

Course Length: 2 days
Time: 9.00 am – 3.00 pm

Dates:

Term 1 - 31 May, 7 June
Term 3 - 6, 13 September

Course cost: $70 plus GST per student per day (includes materials)

Minimum 10 students – Maximum 16 students

This course is held in the Hospitality Building, Raumanga Campus, Whangarei

Candidates must be deemed competent on at least two separate occasions, with a minimum of one week between each assessment occasion.


Schools Cookery 2

What is this course about?

Students will learn to: 

  • Practice food safety methods in a food business

  • Handle & maintain knives in a commercial kitchen

  • Cook food items by grilling

  • Prepare & present salads for service

 
What to wear?
School uniform/school clothes, long trousers, closed shoes.
 
Where can this course lead?
This course provides excellent background knowledge for your first steps towards a career in the hospitality industry, and for the qualification: New Zealand Certificate in Cookery (Level 3).
 
Unit standards
Students will be assessed against the following unit standard

167

Practice food safety methods in a food business

Level: 2
Credits: 4

13285

Handle & maintain knives in a commercial kitchen

Level: 2
Credits: 2

13276

Cook food items by grilling

Level: 2
Credits: 2

13283

Prepare & present salads for service

Level: 2
Credits: 2

Course Length: 3 days
Time: 9.00 am – 3.00 pm

Dates:

Term 2 - 21, 28 June, 5 July
Term 4 - 18, 25 October, 1 November
Course cost: $70 plus GST per student per day (includes materials)

Minimum 10 students – Maximum 16 students

This course is held in the Hospitality Building, Raumanga Campus, Whangarei (other location on request).


Basic Sponges, Cakes and Scones

What is this course about?
Students will learn to prepare, cook, produce and present basic sponges, cakes and scones.

What to wear?
School uniform/school clothes, long trousers, closed shoes.

Where can this course lead?
This course provides excellent background knowledge for your first steps towards a career in the hospitality industry, and for the qualification: New Zealand Certificate in Cookery (Level 3).

Unit standards

Students will be assessed against the following unit standard

13325

Prepare and bake basic cakes, sponges and scones in a commercial kitchen

Level: 3
Credits: 4

Course Length: 2 days
Time: 9.00 am – 3.00 pm

Dates:
Term 1 - 22, 29 March
Term 3 - 9, 16 August
Course cost: $70 plus GST per student per day (includes materials)

Minimum 10 students – Maximum 15 students

This course is held in the Hospitality Building, Raumanga Campus, Whangarei (other location on request).


BASIC Meat

What is this course about?
Students will learn to prepare, cook basic meat dishes

What to wear?
School uniform/school clothes, long trousers, closed shoes.

Where can this course lead?
This course provides excellent background knowledge for your first steps towards a career in the hospitality industry, and for the qualification: New Zealand Certificate in Cookery (Level 3).

Unit standards

Students will be assessed against the following unit standard

13288

Prepare and cook basic meat dishes in a commercial kitchen

Level: 3
Credits: 8

Course Length: 2 days
Time: 9.00 am – 3.00 pm

Dates: 
Term 2 - 17, 24 May
Term 3 - 20, 27 September
Course cost: $70 plus GST per student per day (includes materials)

Minimum 10 students – Maximum 16 students

This course is held in the Hospitality Building, Raumanga Campus, Whangarei (other location on request).


Basic Pasta

What is this course about? This course is for students who intend to work in a commercial kitchen who have an  understanding of preparation practices and basic cooking techniques.

What to wear?
School uniform/school clothes, long trousers, closed shoes.

Where can this course lead?
This course provides excellent background knowledge for your first steps towards a career in the hospitality industry, and for the qualification: New Zealand Certificate in Cookery (Level 3).

Unit standards

Students will be assessed against the following unit standard

13316

Prepare and cook basic pasta dishes in a commercial kitchen

Level: 3
Credits: 3

Course Length: 2 days
Time: 9.00 am – 3.00 pm

Dates:
Term 1 - 5, 12 April
Term 3 - 23, 30 August
Course cost: $70 plus GST per student per day

Minimum 10 students – Maximum 15 students

This course is held in the Hospitality Building, Raumanga Campus, Whangarei (other location on request).


BASIC Pastry

What is this course about? Prepare and cook basic pastry dishes in a commercial kitchen

What to wear?
School uniform/school clothes, long trousers, closed shoes.

Unit standards

Students will be assessed against the following unit standard

13322

Prepare and cook basic pastry dishes in a commercial kitchen

Level: 3
Credits: 4

Course Length: 2 days
Time: 9.00 am – 3.00 pm

Dates:
Term 2 - 3, 10 May
Course cost: $70 plus GST per student per day (includes materials)

Minimum 10 students – Maximum 15 students

This course is held in the Hospitality Building, Raumanga Campus, Whangarei (other location on request).