Hotel Catering & Tourism Module Descriptor - PDST

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HOTEL CATERING & TOURISM • CATERING FOR DIVERSITY MODULE 4: CATERING FOR DIVERSITY PURPOSE The hotel, catering and tourism industry in Ireland is becoming increasingly responsive to the diverse needs of its markets. This module provides a practical context for students to apply their creativity and practical skills to a range of ethnic and vegetarian cuisines and to consider special medical and health related diets. PREREQUISITES Completion of <strong>Module</strong> 1: Eating out: The Fast Food Way. 44
HOTEL CATERING & TOURISM • CATERING FOR DIVERSITY AIMS This module aims: • to familiarise students with the variety and range of ethnic and vegetarian cuisines • to develop awareness of the influence of customs and beliefs on food and eating habits • to highlight the main medical and health related conditions which affect diet and menu design in Ireland • to provide a vehicle for students to reinforce and develop core practical and interpersonal skills. UNITS Unit 1: Unit 2: Ethnic Options Special Diets 45
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 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: HOTEL CATERING & TOURISM MODULE 4 C
Page 51 and 52: HOTEL CATERING & TOURISM • CATERI
Page 53 and 54: HOTEL CATERING & TOURISM • CATERI
Page 55: Published by The Stationery Office

Hotel Catering & Tourism Module Descriptor - PDST

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