Hotel Catering & Tourism Module Descriptor - PDST

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HOTEL CATERING & TOURISM • EATING OUT: THE FAST FOOD WAY • SIMULATING FAST FOOD CATERING OPERATIONS Unit 2: Simulating fast food catering operations Operations (Continued) LEARNING OUTCOMES TEACHER GUIDELINES 4. serve meals to peers/customers while adhering to standard procedures for counter and plate service 5. identify and use commodities linked to menu selections. Set up a mini-commercial food operation. This provides a basis for applying different aspects of the programme and for establishing community links e.g. parents, elderly. The Vocational Preparation teacher, English & Communications teacher could link in here. Prepare, cook and serve a variety of dishes over a number of practical classes. One day a "theme" approach could be used where different dishes are cooked by a number of students e.g. the theme of celebration baking cakes, fish etc. Another day a "method" could be chosen and dishes picked to show versatility. Here recognise the importance of team work (including group tasks), practise and become aware of skills to maintain good working relationship with peers/teachers through assessment and reflection. Useful for the Personal Reflection Task. Explore the importance of team work in the catering industry. Identify situations where they have used team work in their cookery class. Brainstorm range of customers – identify the range of the needs of customers who have specific requirements e.g. older people, people with disabilities, families with young children. 14
HOTEL CATERING & TOURISM • EATING OUT: THE FAST FOOD WAY • SIMULATING FAST FOOD CATERING OPERATIONS Unit 2: Simulating Fast Food <strong>Catering</strong> Operations (Continued) LEARNING OUTCOMES TEACHER GUIDELINES 6. understand and apply correct food storage procedures with particular reference to delicatessen items 7. identify health and safety regulations 8. select suitable packaging for take aways. Practice counter and plate service using empty plates and take away packaging. Create an awareness of good listening skills e.g. • She ordered soup – I must get a soup spoon • They will be looking for mustard/mint sauce … Collect a selection of storage containers used in the industry. Invite a visitor from Health Board e.g. a Health and Safety Officer. Packaging could be linked to recycling – local environment Social Education. 15
Page 1 and 2: Hotel Catering & Tourism
Page 3 and 4: LEAVING CERTIFICATE APPLIED VOCATIO
Page 5 and 6: HOTEL CATERING & TOURISM CONTENTS I
Page 7 and 8: HOTEL CATERING & TOURISM I NTRODUCT
Page 9 and 10: HOTEL CATERING & TOURISM Irish Hosp
Page 11 and 12: HOTEL CATERING & TOURISM MODULE 1 E
Page 13 and 14: HOTEL CATERING & TOURISM • EATING
Page 17: HOTEL CATERING & TOURISM • EATING
Page 23 and 24: HOTEL CATERING & TOURISM MODULE 2 E
Page 35 and 36: KEY ASSIGNMENTS MODULE 2: EATING OU
Page 37 and 38: HOTEL CATERING & TOURISM MODULE 3 H
Page 39 and 40: HOTEL CATERING & TOURISM • HOSPIT
Page 47 and 48: HOTEL CATERING & TOURISM MODULE 4 C
Page 49 and 50: HOTEL CATERING & TOURISM • CATERI
Page 55: Published by The Stationery Office

Hotel Catering & Tourism Module Descriptor - PDST

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