Hospitality - Intermediate 2
Content
This largely practical course is designed to offer the development and understanding of food preparation and cookery skills with specific reference to the hospitality industry. Students will complete 3 units and a practical exam
- Food Preparation for Healthy Eating
- Practical Cookery Skills for the Hospitality Industry
- Foods of the World
Students will develop skills and techniques of food production to the high standard required by the hospitality industry, amend and adapt recipes, practise numeracy skills through food costing and develop an awareness of international cuisine. It is NOT a leisure cookery course.
Though this is a very practical subject there is written work to complete:-
- a short, written NAB at the end of each unit
- a Foods of the World project
- a written Planning Booklet which must be completed successfully and contributes to the final grade of the Practical Assessment.
All units and assessments must be passed for an award to be given at the end of the course.
Skills useful to the course
- A real interest in practical cookery and a wish to learn new skills
- A genuine interest in food ~ a positive attitude to and willingness to cook with and taste foods which are new to them
- An strong ability to organise time and tasks
Teaching approaches
A variety of approaches are used throughout the course. These include active learning, group work and problem solving exercises. There is much discussion and sharing, with an emphasis on the development of practical skills, confidence, responsibility and teamwork.
Assessments
Internal assessment
Throughout the course, students will be assessed on their practical ability. There is a short assessment to demonstrate the students’ knowledge and understanding of the skills, processes and culinary terms they are using. Short written tasks support the work completed for Healthy Eating. An extended project and NAB must be completed for the Foods of the World unit. All units must be passed to gain the award.
External assessment – April/May
There is a final practical assessment lasting 3 hours which covers all 3 units. It will assess complex planning, time and resource management, skills and techniques, cookery processes, safety & hygiene, portion control and presentation. This exam may be externally marked.
Homework
Students must be cooking at home at least 3 times a week to build up speed and familiarity with the process they are learning. Students will benefit from every opportunity to watch cooking on television, read food magazines and visit restaurants. During the autumn term there will be research to carry out for the Foods of the World project. Revision for assessments will be needed at key times.
Commitment to the course
While Standard Grade Home Economics at General level or Intermediate 1 Hospitality at Grade A is preferred, it is not essential. However, a keen interest in food and cooking, the ability to cook and follow a recipe and a full commitment to the course ARE essential. Excellent attendance, remembering containers, practising at home will be closely monitored. There are 4 lessons per week, including 1 double lesson. Pupils do practical work most lessons (one or two dishes) and must bring appropriate containers. Pupils need to accept this responsibility and make a full commitment to the course, the department and other pupils.
Value of the course
This course would benefit anyone who is passionate about food, is thinking of a career in the Hospitality, Home Economics or Tourism Industry or would like to gain skills which could earn money at university.
Lifestyle and Consumer Technology Higher
Content
Lifestyle and Consumer Technology is concerned with the needs of individuals; management of resources for individuals, families and society; consumer organisations; and the health and nutritional needs of members of the community. A technical project is completed during the course where planning and organisational skills are assessed.
Internal assessment
Students will be assessed during and at the end of each unit. The technological project also contributes towards some internal assessment.
External assessment
External assessment takes two forms:
- A technological project will be completed in class and then be externally assessed.
- Students complete a two-hour written examination.
Homework
Homework will be given regularly to consolidate work done in class. Revision for assessments and project research should be done in students’ own time
Value of the course
Higher Lifestyle and Consumer Technology is recognised as an entry qualification to many further and higher education courses. It would be of particular value to a student wishing to pursue a career in the food industry, nursing, teaching or community work.
Entry requirements
While Standard Grade Home Economics at Credit level is preferred, it is not essential. Subjects which seem to help students with this Higher include English (especially good language skills), Modern Studies and History.