| CODE | MSN3053 | ||||||
| TITLE | Advanced Practical Skills in HE | ||||||
| UM LEVEL | 03 - Years 2, 3, 4 in Modular Undergraduate Course | ||||||
| MQF LEVEL | 6 | ||||||
| ECTS CREDITS | 5 | ||||||
| DEPARTMENT | Health, Physical Education and Consumer Studies | ||||||
| DESCRIPTION | This study-unit will enable students to become proficient in advanced 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. These skills will enable the students to master a level of confidence which is necessary when organising HE practical sessions in schools and when demonstrating. The study-unit will cover advanced practical skills giving students fresh culinary ideas and guide them through intricate techniques in food preparation to the creation of professional dishes as well as rediscovering more traditional food crafts. The students will be working individually and occasionally in small teams, to model a HE classroom situation. This study-unit will include: knife skills, fish, meat and poultry preparation, pastry, vegetable preparation, roulades, terrines and stocks. Study-unit Aims: The study-unit aims are to: - Demonstrate effective strategies for the teaching of the practical skills component as taught in the HE syllabus; - Master advanced practical culinary skills which will give confidence and competence; - Identify safety procedures, organisational and time management skills required in the HE practical session; - Identify different functions of ingredients present in food products; - Demonstrate the use effective classroom management strategies in the planning of practical sessions; - Outline the criteria for evaluation at the end of practical lessons; - Demonstrate knowledge of first-aid and basic first aid skills. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - Explain in further detail basic processes involved in the preparation of food; - Outline the skills required by a teacher in practical sessions through observations and hands on applications; - Identify fresh ideas as to how local, fresh and seasonal ingredients can be used creatively; - Explore different functions of ingredients present in food products; - Define a knowledge on the scientific principles related to food and ingredients when these are cooked and demonstrate how these can be applied and taught in a school food lab. 2. Skills: By the end of the study-unit the student will be able to: - Produce meals and dishes for different people and occasions using equipment found in schools; - Explore through hands on sessions different skills required in the HE SEC syllabus and beyond; - Evaluate different styles of practical sessions and strategies for teaching skills related to food preparation and products; - Familiarise themselves with equipment used in food labs; - Plan meals to include a variety of local and seasonal food items and ingredients and prepare appropriate learning activities. Main Text/s and any supplementary readings: - Atkinson, C. (2005) The Pastry Cook. UK: Lorenz Books. - 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. - Mugliett, K., (2010) Seasonal and Sustainable: Cooking for healthy living, Malta: Allied Publishers. - Proudlove, R. K. (2001). The Science and Technology of Foods. UK: Forbes Publications. - Ridgwell, J. (1990). Skills in Home Economics – Food. Oxford: Heinemann Educational Publishers. - Ridgwell, J. (1996). Examining Food & Nutrition. Oxford: Heinemann Educational Publ. - 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 | As part of this study-unit, students will also attend a First-Aid course by an approved organisation (e.g. St. John’s Ambulance Brigade, Red Cross Society) and obtain certification by passing the requisite examination. | ||||||
| STUDY-UNIT TYPE | Seminar and Practical | ||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Lucienne Barbara |
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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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