Code: FST005
Title: A Taste Of Hospitality
Pre-requisites: FST004
Outcome levels: Level 6
Coordinator: Lois Cuddihy

A Taste of Hospitality will introduce students to the Hospitality and Tourism industry by exploring the diverse jobs and careers within the industry. Hospitality skills both front and back of house will be developed through hospitality events held at school.

The art of tasting will be developed along with exploration of the science of cooking.

Topics

• Explore careers and identify career pathways into the Hospitality industry
• Develop waiting and barista (bar) skills
• Plan and implement a hospitality function
• Explore the science of food cookery
• Develop sensory evaluation skills

Assessment

Practical demonstration

Some on going assessment of practical cooking will occur throughout the semester. Students are required to complete work plans each week as part of preparation for practical lessons. These form part of the overall assessment.

Cooking schedules are distributed at the beginning of each semester so that prior planning can stake place. These are also accessible on the student drive.

A practical cooking exam over two lessons will occur towards the end of the semester. This will require planning, producing and evaluating dishes or a menu suitable for a particular hospitality setting.

In class test

Short answer tests will be completed at the end of each term.

Research assignment

Completed towards the end of the semester this written assignment investigates issues and legislation significant to the hospitality industry. Class time is provided, but it is an expectation that some work will also be completed at home.

At completion students should know

• Specialised techniques for preparing food and beverages
• How to use specialised hospitality equipment
• The specifications of a quality product
• Communication and cooperation skills
• How to resolve conflict
• What a plan of action is
• Food and beverage production procedures
• Hospitality career pathways

At completion students should be able to

• Prepare and present food and beverages appropriate for the Hospitality industry
• Operate a variety of hospitality equipment
• Produce quality products to a required standard
• Perform food and beverage service
• Work productively in a team
• Gather knowledge and ideas to plan a hospitality function
• Implement a hospitality function as part of a team
• Evaluate products and procedures appropriately

Literacy elements

• Procedures and expectations for using the booklet
• Read and interpret instructions, diagrams, recipes and consumer advertising materials
• Use language and terminology that is subject specific
• Write management plans and short responses
• Listen and interpret verbal instructions and act upon these
• Observe and process knowledge, ideas and data from teacher demonstrations and to apply this to their own project
• Negotiate use of resources
• Estimate measurements
• Estimate and allocate time

Integrated technology

• Knowledge and application of Technology Practice to work technologically. Note: technology practice (as described in the years 1 to 10 Technology syllabus) involves developing and evaluating practical, purposeful and innovative products.
• Use of electronically controlled equipment eg microwave ovens, stoves
• Use of internet and word processing programs

Assignment guidelines

Resources

• 2 tea towels
• 2x A4 Plastic Pockets (Insert ot hold work plans)
• 1 x A4 2D Ring binder and reinforced refill paper OR 1x A4 Excercise book (160 page)
• 1 slice tin (28cm x 18cm) and 1 pie dish are often required for practical cooking. (Students cannot take school dishes home)
• Protective shoes must be worn for all practical lessons.

Text - “E-Food, Food and Technology Book 2” Compton and Warren. This book is provided by the school under the textbook hire scheme.

Students will be required to bring ingredients from home for all practical cooking. Extra detail regarding all practical work will be explained in class and teachers will give students a practical cooking schedule for all practical cooking each term. Participation in practical work is essential.

FST005 Semester Outline

Assignment - Food Poisoning in the Hospitality Industry

Cooking Schedule Ms Alywards class

Cooking Schedule Mr McCormack's Classes

Cooking Schedule Mrs McInnerney / Bowes' Class

Related Links

• HACCP
• Food Standards