| CODE | HPH5002 | ||||||||||||
| TITLE | Vocational Pedagogy for Food Preparation and Practice | ||||||||||||
| UM LEVEL | 05 - Postgraduate Modular Diploma or Degree Course | ||||||||||||
| MQF LEVEL | 7 | ||||||||||||
| ECTS CREDITS | 5 | ||||||||||||
| DEPARTMENT | Health, Physical Education and Consumer Studies | ||||||||||||
| DESCRIPTION | This study-unit offers learners with the content knowledge, vocational pedagogy and application of knowledge related to basic food preparation, food hygiene and safety. This study-unit will provide a general overview of food preparation in relation to taste, experience and research. Prospective teachers will be introduced to strategies for effective vocational education for secondary school students, through the use of different food commodities whilst giving importance to local, seasonal and Mediterranean food. Study-Unit Aims: The main aim of this study-unit is to introduce prospective teachers to the concept of how to teach professional cookery. It will develop their knowledge of demonstrating the professional preparation, cooking and presentation of food. It will also encourage students to participate with enthusiasm during preparation and cooking of food as the study-unit is aimed at developing their awareness of sustainabile ingredients and cooking methods and the importance of presentation. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - identify pedagogies that may be used in the teaching of basic cooking methods and techniques; - describe pedagogical tools used to engage students to learn about various diet-related disorders, basic health and safety hazards; - explain ways to teach about the preventention of food poisoning and contamination with reference to legislation. 2. Skills: By the end of the study-unit the student will be able to: - demonstrate skills needed for proficiency in planning, preparing, cooking and presenting basic dishes; - produce assignment briefs with accompanying marking scheme according to the current syllabi; - apply skills, including the correct use of equipment, commodities, food preparation and cooking methods; - assess students in relation to food preparation and presentation. Main Text/s and any supplementary readings: Main Texts: - Ceserani, V. & Foskett, D. (2007) The Theory of Catering, (11th Edition). London: Hodder Arnold. - Ceserani, V., Foskett, D., & Kinton, R. (2004) Practical Cookery (10th Edition) London: Hodder Arnold. - BTEC Hospitality Level 2 (2011) Pearson Education. Supplementary Readings: - Young, M. (2004). The importance of Vocational pedagogy. Presentation to the research seminar: Vocational pedagogy. City & Guilds. - Jones, C. (2005). Assessment or learning. (Learning and Skills Development Agency) - Spencer, B., & Claxton, G. How to teach vocational education: A theory of vocational pedagogy. [online] Available at http://www.winchester.ac.uk/aboutus/lifelonglearning/CentreforRealWorldLearning/Documents/How-to-teach-vocational education%20Bill%20Lucas%20Ellen%20Spencer%20and%20Guy%20Claxton.pdf - University of Malta. MATSEC syllabus Hospitality. [online] Available at www.um.edu.mt/matsec/syllabus |
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| STUDY-UNIT TYPE | Lectures, Practical and Tutorials | ||||||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Annabel Galea Stefania Calleja Ruben Benjamin Dimech Paulino Schembri |
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2023/4. It may be subject to change in subsequent years. |
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