| CODE | MSN1010 | ||||||||||||
| TITLE | Practical Skills in Home Economics | ||||||||||||
| UM LEVEL | 01 - Year 1 in Modular Undergraduate Course | ||||||||||||
| MQF LEVEL | Not Applicable | ||||||||||||
| ECTS CREDITS | 4 | ||||||||||||
| DEPARTMENT | Health, Physical Education and Consumer Studies | ||||||||||||
| DESCRIPTION | This study-unit enables students to become proficient in the practical skills pertaining to the various fields in Home Economics by giving them the opportunity to practise correct, efficient, safe and energy-saving procedures involved in the execution of household management and food-related tasks. Importance is given to strategies for the effective transfer of skills to Home Economics pupils of different abilities and in diverse educational settings. Students will also attend a course and obtain certification in basic food hygiene principles and skills as part of this study-unit. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - Identify areas in the Home Economics Curriculum in which practical work can be carried out; - Use effective classroom management when planning practical sessions; - Outline procedures to ensure safety when conducting practical work in the classroom; - Outline the criteria for evaluation at the end of practical lessons; - Create a set of lesson plans for various topics which require a demonstration and/or practical session in the Home Economics curriculum; - Develop Preparation Sheets for HE practical lessons; - Implement teaching strategies that are essential in mixed ability settings; - Use an investigative approach during a demonstration session; - Give a scientific orientation to a demonstration session; - Exhibit good culinary skills typically used in a HE classroom; - Demonstrate appropriate knowledge and application of basic food hygiene and sustainability principles. Main Text/s and any supplementary readings: - Barnett, A. (1996). Examining Food Technology. Oxford: Heinemann Educational Publishers. - Campbell, J., Foskett, D. & Ceserani, V. (2008). Practical Cookery. (11th ed.). London: Hodder Education. - Davies, J. (1997). Hammond’s Cooking Explained. London: Longman Ltd. - Foskett, D. & Ceserani, V. (2007). The Theory of Catering. (11th ed.) London: Hodder Education. - Lillicrap, D. & Cousins, J. (2006). Food and Beverage Service. (7th ed.) London: Hodder Education. - Ridgwell, J. (1990). Skills in Home Economics – Food. Oxford: Heinemann Educational Publishers. - Ridgwell, J. (1996). Examining Food & Nutrition. Oxford: Heinemann Educational Publishers. - Ridgwell, J. & Davies, L. (1990). Skills in Home Economics - Technology. Oxford: Heinemann Educational Publishers. - Ridgwell, J. & Davies, L. (1990). Skills in Home Economics - Textiles. Oxford: Heinemann Educational Publishers. - Wynn, B. (1988). Home Economics Investigations. Oxford: Oxford University Press. - Campbell, J., Foskett, D. & Ceserani, V., Practical Cookery.(12th ed.):Hodder Education. - Mugliett, K. (2011) Seasonal and Sustainable: Cooking for Healthy Living. Malta: Allied Publications. |
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| ADDITIONAL NOTES | This study-unit is only offered to B.Ed. (Hons) Secondary with Nutrition, Family and Consumer Studies or Home Economics students. | ||||||||||||
| STUDY-UNIT TYPE | Lecture and Practical | ||||||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Diane Mizzi |
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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 2025/6. It may be subject to change in subsequent years. |
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