| CODE | HPH5004 | ||||||||||||||||
| TITLE | Basic Applied Practical Skills for Hospitality | ||||||||||||||||
| UM LEVEL | 05 - Postgraduate Modular Diploma or Degree Course | ||||||||||||||||
| MQF LEVEL | 7 | ||||||||||||||||
| ECTS CREDITS | 5 | ||||||||||||||||
| DEPARTMENT | Health, Physical Education and Consumer Studies | ||||||||||||||||
| DESCRIPTION | The unit shall mainly focus on the implementation of high standards during food preparation and production. The correct procedure to operate a restaurant/hotel kitchen shall be conducted during this unit. Furthermore, a focus shall be made on menu planning and food preservation in order to instill the concept of sustainability. The unit shall also emphasize the requirements necessary by law with respect to health and safety standards during the preparation and serving of food. The legal obligations with respect to the consumers’ rights shall also be tackled. Study-Unit Aims: The study unit aims to: - Highlight the requirements in food preparation and production; - Indicate the legal obligations of food preparation; - Apply catering and hospitality theory to practical elements. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - Recall theory in the preparation of food at primary and secondary sources; - Draw plans to prepare food ahead and find means of preservation; - Identify menus and reduce food waste (réchauffe); - Apply rules and regulations in the food pathway; - Design food diets for consumers with special food requirements. 2. Skills: By the end of the study-unit the student will be able to: - Practise purchasing skills to acquire quality and safe products; - Prepare dishes following instructions (recipes); - Operate in a kitchen following rules and regulations; - Assess the best means required to produce safe food for immediate or not immediate consumption. Main Text/s and any supplementary readings: Main Texts: - Adams, D. (2001). Learning from experience – making the most of work‐based learning. International Journal of Contemporary Hospitality Management, 13(5), pp.235-240. - Bennet, B., Dawes, G. and Cummingham, I. (2004). The Handbook of Work-Based Learning. Gower Publishing Company. - Foskett, D & Ceserani, V (2012). The Theory of Catering, Hodder Arnold London, UK. - Counighan, C & Van Esterik, P. (2013). Food Culture. Routledge, Oxon, UK. - Sprenger, R.A. (2007). Hygiene for Management, Highfield, Doncaster, UK. - Wallace, C.A., Sperber, W.H. and Mortimore, S.A. (2011). Food Safety for the 21st Century. Wiley-Blackwell, Chichester, UK. Supplementary Readings: - EU 1169/2011 (2011). European Commission (EU) Regulation No. 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004. - EC (2004). European Commission (EC) Regulation No. 852/2004 of the European Parliament and of the Council of 29 April 2004 on hygiene of foodstuffs. |
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| STUDY-UNIT TYPE | Lecture and Independent Study | ||||||||||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Ronald Briffa Stefania Calleja Kevin Ellul |
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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 2024/5. It may be subject to change in subsequent years. |
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