(Life Skills. Skills for Work. World of Work. Employability. Careers.)
The course will provide opportunities for pupils to develop practical cookery skills and an understanding of ingredients as well as developing technological skills and knowledge.
The course will also have a strong emphasis on health and nutrition. Pupils will develop the knowledge to make informed food and lifestyle choices that will have a positive effect on their own health and that of others.
In S1 and S2 course content includes:
- Food Hygiene and Safety at home and in the food industry.
- Nutrition and Health—current dietary advice, individual dietary requirements, body image.
- Food Product Development—functions of ingredients, packaging and labelling.
- Consumer Issues and Technological Developments—current factors affecting food
choices.
Pupils will work on a variety of design tasks which will develop their practical skills, inspire
creativity, make use of technology and consolidate their knowledge.
Pupils will have the opportunity to gain a Food Hygiene certificate and a Food and Health certificate from the Royal Environmental Health Institute of Scotland.
AIMS
- Develop practical preparation and cookery skills, an awareness of hygiene and safety.
- Acquire organisational, problem solving and cooperative skills
- Gain an introductory knowledge of healthy eating and nutrition
- Learn about the origins (where our food comes from) of the foodstuffs (ingredients)we use.
COURSE INFORMATION
In S1 and S2
Home Economics courses cover ‘Experiences and Outcomes’ in both ‘Health and Wellbeing’ and ‘Technology’, along with Literacy and Numeracy
S1: Pupils study this course/subject for a double period every week.
There are four units of work:
- Let’s Cook (a licence to cook)
- The Eat Well Plate (an introduction to Nutrition)
- Foods of the World
- Design and Make (Design and make a healthier pizza)
S2: Pupils study this course/subject for a double period every week.
Units of work studied are:
- Food Hygiene – Pupils will complete an elementary Food Hygiene Course and exam, where they can achieve certification from the Royal Environmental Health Institute of Scotland (REHIS) at an introductory level.
- Dietary targets – Making lifestyle/healthy food choices.
- Technology Matters – Technology has been a dominant part of the kitchen for years. From the blender and food processor to regular advances in familiar appliances, we’ve been relying on gadgets to help us prepare our meals for most, if not all of our lives. And just as it has in other fields, technology is not showing any signs of slowing in the kitchen.
In this unit pupils will get ‘hands on’ experience with the microwave, food processor, blenders (upright and hand-held), electric whisk and sandwich/toasty machine.
They will also learn about advertising techniques, labelling on food packages, how to make a complaint (if they buy something that turns out ‘not fit for purpose’) and learn about the legislation and laws that protects us as consumers.
Useful Websites:
S3: Broad General Education: level 4 Curriculum for excellence, incorporating a range of Hospitality Skills for Work.
(in order to prepare pupils for Hospitality in S4 the course is delivered in partnership with West College Scotland)
Pupils study this course for a single and double period every week.
Units of the course are:
- Menu planning
- Developing Skills for Working in the Professional Kitchen
- Developing Skills for Working in the Hospitality Industry
Evidence of Skills and Knowledge gained in S3 will go towards full certification and qualification in S4,5 0r 6.
S4/5 and 6 National Courses
A very practical food industry course, with emphasis on skills development relating to the hospitality industry.
National 5 Hospitality Skills for Work (SFW) Delivered in partnership with West College Scotland.
Course Outline:
This course will develop vocational skills and knowledge and the focus is on experiencing the areas of the professional kitchen, food and drink service, customer care skills, reception skills and hospitality events, and is made up of the following units of work:
Unit: Hospitality: Developing Skills for working in Hospitality
In this unit candidates will investigate a range of hospitality provision. They will identify the organisational aims of hospitality establishments, the products and services provided and the job rolls of staff. Candidates will be involved in identifying the employability skills and attitudes relevant for employees in the hospitality industry. They would demonstrate the skills in preparing for and participating in a simulated job interview.
Unit: Hospitality Developing Skills for Working in the Professional Kitchen
In this unit candidates will learn about menu planning, food preparation techniques and cookery processes, food hygiene, health and safety procedures, equipment, terminology, safe knife handling and appropriate storage of finished dishes prior to service. Candidates will also prepare, cook, and present a range of commodities and evaluate finished dishes. Candidates will work as a team member and participate in a number of activities which will help them develop the skills identified within this unit.
Unit: Hospitality: Front of House Operations
In this unit candidates will learn about the work undertaken by front of house staff, specifically reception and the associated customer care skills. They will also experience the skills needed to undertake food and drink service in a variety of styles and establishments. Candidates will participate in a number of activities which will help them to develop the skills identified within this unit.
They will also be assessed on two occasions completing a ‘full-split shift’ at a local hotel.
Unit: Hospitality: Events
In this unit candidates will be involved in planning, organising, running and evaluating a small scale hospitality event. Candidates will work as part of a team and participate in all the activities involved.
Candidates will have the opportunity to use existing skills such as contributing constructively to group discussions, contributing to the provision of food and food service, and following food hygiene and health and safety procedures. They will also develop new skills such as planning and publicising hospitality events.
The Course content places emphasis throughout all Units on the employability skills and attitudes which will help to prepare candidates for the workplace.
Assessment
Assessment in this course will be based mainly on a range of practical activities. Parts of the course will be delivered in realistic working environments, in some cases through links with local employers.
Performance evidence will be supported by assessor observation checklists and candidate self-reviews. Candidates will also have to carry out research and investigations for a portfolio of evidence, for example, mission statements of ‘commercial’ and ‘non-commercial’ hospitality businesses, and ranges of products and services offered. Candidates will also research and take part in simulated job interviews, but in a local hospitality setting.
Progression
Hospitality apprenticeships
Full time National Certificate courses in Hospitality in Further Education Colleges
Employment
