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Hospitality - Practical Cookery

Course level - Intermediate 2

Entry Qualifications

Students would normally be expected to have attained:

  • a grade 3 or 4 at Standard Grade in Home Economics or
  • a relevant group of units in Hospitality or Home Economics or
  • equivalent industrial experience or acceptance after negotiation with Principal Teacher

Or through negotiations with PT


Aims of Course

  • To develop skills and knowledge in the use of culinary equipment
  • To prepare and extend the use of a range of convenience foods
  • To develop an awareness of how recipes can be adapted to produce healthier dishes
  • To give insight into the potential of selected international dishes.

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Course content

The course is divided into 3 mandatory units:

Unit 1 - Food preparation for healthy eating (40 hrs) - includes:

1 Credit
  1. selecting traditional recipes and adapting to provide a healthier end product
  2. selecting cooking processes which enhance healthier eating
  3. using amended recipes and appropriate cooking processes to produce a range of dishes to promote healthier eating.

Unit 2 - Foods of the World (40 hrs) - includes:

1 Credit
  1. background information into cooking traditions in several countries
  2. selection of a range of dishes from a specific country
  3. research of commodities and dishes
  4. traditional preparation and presentation of selected dishes from the specified country

Unit 3 - Practical Cookery Skills (40hrs) for the Hospitality Industry includes:

1 Credit
  1. develop practical cooking skills
  2. further develop skills in the use of culinary equipment
  3. amend and adapt recipes
  4. practice numeracy skills through food costing
  5. develop an awareness of international cuisine

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Equipment, etc. used

A range of methods and techniques is included within the course - (practical skills, research, use of a variety of equipment, working in a safe hygienic manner, planning and organising work. The techniques are taught through practical work in the classroom.


Homework

Planning and organising work is part of the course and will mainly be done as homework. It is essential to the completion of the course.

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Assessment

Internal -

  • structured observation/checklists will be used to record satisfactory performance for all practical activities as an integrated part of the course
  • a project is the main part of assessment for Foods of the World
  • students will be required to carry out a practical assignment under controlled conditions

Students must achieve the required assessments for the component units as well as the external exam to provide a basis for grading the course.

Opportunities to resit all internal assessments will be available


Progression

Hospitality at Higher level or other courses at Intermediate 2 taught at colleges of further education.


Other

This course is designed to provide students with the opportunity to develop problem solving, personal and inter-personal skills and knowledge related to hospitality. It is concerned with preparing students for a wide range of occupations within the catering industry and providing the necessary transferable skills to meet the needs of the industry.

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