COURSE : HOSPITALITY Introductory Statement This is a hands on practical course which builds on the preparation techniques and processes used in S2 to enable pupils to produce more complicated recipes , using higher level skills and more ingredients .
Aims & Objectives To complete third level outcomes and experiences for both Technology and Health and Well Being To work towards fourth level outcomes and experiences and National 4 / 5 Hospitality course content To provide a sound basis of knowledge and skills which stimulate and sustain an interest in and enjoyment of practical cookery To continue using creativity and design skills to complete design and make tasks
Course Content
There will be 3 lessons a week . 1 will usually be theory and 2 practical . Design and make tasks will become increasingly difficult and will include designing and preparing meals for different occasions and designing and making cup cakes Pupils will look at the use of ingredients in recipes and how to plan meals which are healthy and meet certain needs , using seasonal and sustainable ingredients . Pupils will continue to prepare food safely and hygienically and understanding the need to adhere to these when preparing food for others or customers Pupils will continue to improve specialist skills in the preparation of food required for school , home and the future world of work Pupils will further their use of specialist equipment used during food preparation
Skills Developed To further understanding of the design process To be able to apply critical thinking skills when evaluating products To make healthy food and lifestyle choices To consolidate numeracy skills such as number process , money , time and measurement Personal organisation and management Communication skills Team building skills Remembering , understanding and applying thinking skills
Assessment Pupil work will be continually assessed in a variety of ways and feedback on progress will be shared throughout S3 . Continuous assessment of class work and unit test scores will be used by teachers to ensure pupils are embarking upon the correct level as they enter the Senior Phase in S4 .
Progression Routes Pupils will progress from Third Level outcomes into National 4 / 5 depending upon progress made throughout S3 . They will then be formally presented at this level at the end of S4 . Pupils may return to school into S5 and S6 where they can progress to National 5 level courses in Hospitality and Cake Baking and Finishing .
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