| CODE | HPH5005 | ||||||||||||
| TITLE | Advanced Applied Practical Skills for Hospitality - 1 | ||||||||||||
| UM LEVEL | 05 - Postgraduate Modular Diploma or Degree Course | ||||||||||||
| MQF LEVEL | 7 | ||||||||||||
| ECTS CREDITS | 5 | ||||||||||||
| DEPARTMENT | Health, Physical Education and Consumer Studies | ||||||||||||
| DESCRIPTION | This unit will give the student a deeper understanding of the application of theory of catering and hospitality. Supervision and management of different aspects of the industry varies according to the specific requirements. Certain leadership qualities are needed to enable the VET Teachers to carry out their role effectively. Within this capacity it is essential to be familiar with the requirements of certain tasks and how these would be carried out to satisfy the consumer and the obligations. The unit will also address the technical, administrative and social function of a VET Teacher within a supervisory role.In this study unit the students will apply the catering theory in a practical scenario which reflects the real world of the catering industry. The study unit will induct the students to solve problems at supervisory level which are part of the real world and which require immediate actions. This will be achieved through authentic experience and also role plays generated by case studies. Study-Unit Aims: - To train VET teachers to be able to provide leading and challenging learning experiences to students of hospitality; - To train VET teachers in the planning and assessment of hospitality events requirements; - Develop the students' ability to effectively manage staff, equipment and materials within the hospitality sector. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - Identify the requirements of a catering and hospitality operation; - Write Standard Operation Procedure (SOP); - Describe the duties required to operate a catering and hospitality operation; - Recite the legal obligations; - Draw new concepts to attract clients. 2. Skills: By the end of the study-unit the student will be able to: - Plan kitchens and restaurant concepts; - Prepare for events; - Write reports about the quality and requirements of the operation; - Assemble staff and materials for a catering concept; - Select methods of cooking required for different events. Main Text/s and any supplementary readings: Main Texts: - Adams, D. (2001). Learning from experience – making the most of work‐based learning. International Journal of Contemporary Hospitality Management, 13(5), pp.235-240. - Bennet, B., Dawes, G. and Cummingham, I. (2004). The Handbook of Work-Based Learning. Gower Publishing Company. - Foskett, D & Ceserani, V (2012). The Theory of Catering, Hodder Arnold London, UK. - Counighan, C & Van Esterik, P. (2013). Food Culture. Routledge, Oxon, UK. - Sprenger, R.A. (2007). Hygiene for Management, Highfield, Doncaster, UK. - Wallace, C.A., Sperber, W.H. and Mortimore, S.A. (2011). Food Safety for the 21st Century. Wiley-Blackwell, Chichester, UK. Supplementary Readings: - EU 1169/2011 (2011). European Commission (EU) Regulation No. 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004. - EC (2004). European Commission (EC) Regulation No. 852/2004 of the European Parliament and of the Council of 29 April 2004 on hygiene of foodstuffs. |
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| STUDY-UNIT TYPE | Lecture and Independent Study | ||||||||||||
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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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