VET Modules - Introduction to Hospitality

To give you an idea about current Hospitality practices in schools, two Certificate II in Hospitality modules have been selected for you to complete as theoretical content and assessment in this Food Technology unit. Each module of this partial qualification contains multiple units of competency and an associated online quiz. The unit descriptions that you will assessed on are:

SIT20316 - Certificate II in Hospitality | Module 1 - Work safely and hygienically

SITXWHS001 - Participate in safe work practices

This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices. The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.

SITXFSA001 - Use hygienic practices for food safety

This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.

SIT20316 - Certificate II in Hospitality | Module 4 - Working as a Global Team

BSBWOR203 - Work effectively with others

This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict. It applies to individuals who perform a range of routine tasks using a limited range of practical skills, and a fundamental knowledge of teamwork in a defined context under direct supervision or with limited individual responsibility.

SITXCOM002 - Show social and cultural sensitivity

This unit describes the performance outcomes, skills and knowledge required to be socially aware when serving customers and working with colleagues. It requires the ability to communicate with people from a range of social and cultural groups with respect and sensitivity, and to address cross-cultural misunderstandings should they arise. The unit applies to all tourism, travel, hospitality and event sectors. All personnel at all levels use this skill in the workplace during the course of their daily activities.

Instructions

These VET modules provide the theoretical knowledge that informs working safely and confidently in the kitchen and hospitality environments. Practical assessment of some of these modules will occur at Residential School. All hospitality theory modules must be completed before Residential School attendance.

If you already have hospitality experience and qualifications - for the purpose of this Food Technology Unit and Assessment - you will still need to complete these online modules because they have pedological significance to your future work as a teacher. 

Each quiz requires you to answer a number of questions in an online quiz environment. You are required to score 100% to be considered satisfactory in each quiz.

Additional supporting information is located in Moodle.

• Apply theories of cookery appropriate for a variety of food contexts.

Rationale

This assessment task has been developed to give relevant practical advice and support in the teaching of Food Technology / Hospitality. Working individually and collaboratively will ensure that development of teaching strategies, classroom management skills and professional learning are achieved.

Practical Residential School focus areas:

• Practical cookery tasks - Junior to Senior Year Levels Food Studies and Hospitality
• Explicit Teaching and Learning Strategies
• Data Collection and Assessment Tools
• Classroom Behavioural Management Strategies
• Workplace Health and Safety
• Student Capabilities
• Evaluation
• Professional Reflection

Cert II Hospitality practical skills sets assessed at Residential School:

1. SITWHS001 Participate in safe work practices
2. SITXFS001 Use hygienic practices for food safety

Additional supporting information is located in Moodle.

• Adhere to appropriate Workplace Health and Safety considerations when engaging in food production and service.
• Complies with relevant hospitality industry regulations and requirements.
• Apply relevant facility maintenance processes and procedures in a kitchen environment.
• Practical expertise of food preparation skills and procedures.
• Knowledge and application of the Design Process.
• Apply a range of cookery techniques.
• Apply language, literacy and numeracy conventions.

Purpose

The purpose of this assessment task is to challenge you with a complex food-related application of the Design Process.

Design Challenge

Develop a new fusion food product for a specific target group.

Your Task

• Research existing products and determine a suitable target market for developing a new fusion product. Look within your local community for inspiration, cultural influences and produce available.
• Identify a target market. Research a number of social and cultural groups within your local community. Identify appropriate ingredients specific to those cultural groups.
• Investigate existing products. What is readily available in your local community? Find a niche or something that could be produced to complement what is already available.
• Identify food security / availability challenges in your local area. One key ingredient in your final solution must be locally grown or produced.
• Design a method for collecting data. For example, experiment in groups to solve problems and analyse data to find solutions.
• Develop a set of specifications based on research.
• Evaluate and identify possible products for development.
• Design TWO suitable recipes for development and evaluate against specifications.
• Carry out the planning for the development of ONE product.
• Make, test and evaluate the product and results.
• Create a marketing pitch and nutrition information panel for your product.

What to include in your portfolio?

No word limits apply but sufficient information must be provided to demonstrate that you have clearly, accurately and thoroughly developed your ideas, research and final product. Your portfolio pages should demonstrate evidence of the following steps in the Design Process:

Step 1: Identifying need/opportunity (Problem)

• Design situation and brief
• Constraints
• Research existing products to find a gap in the market
• Cultural and social exploration
• Produce availability

Step 2: Research (Investigating):

• Research – for example, tally, observations, questionnaire and analysis (results)
• Develop design specifications

Step 3: Prepare ideas (Generating):

• Develop two (2) possible ideas – recipe & sketches
• Choose one (1) idea based on evaluation against specifications as a viable solution to design brief (use decision making matrix)

Step 4: Planning (Producing):

• Develop a management plan, equipment list, ingredients list
• Develop and plan a suitable sensory test to allow for fair testing

Step 5: Testing and evaluation (Evaluating):

• Carry out testing and report results
• Photograph each stage of product production (prep, cooking and final product) and sensory testing
• Write a conclusion based on interpretation of results of production and sensory testing
• Evaluate your development procedures and making of product
• Identify weaknesses and suggest improvements

What will your portfolio look like and how to submit it?

You will present your Design Brief solution as a portfolio. Your portfolio is to be presented as follows:

1. If you have ICT skills, you may choose to construct an online e-portfolio which includes separate pages for each Design Process sequence, and photographs of your original work with commentary about your activities. Web-based platform (of your choice, not visible to the public) must be easy to navigate and each Design Process clearly identified and presented. To submit an e-portfolio you need to upload a WORD document via Moodle with an active hyperlink to your e-portfolio and provide password (if required); OR
2. The alternative is to upload a Word or .pdf document with each sequence of the Design Process clearly identified with photographs and commentaries of your work. Important - compress all photographs appropriately but ensure that each photograph is clear for the marker to see. Upload the whole Word document or .pdf in a .zip file to Moodle. Portfolio must be in one document.

Additional supporting information is located in Moodle.

• Applies theories of cookery appropriate for food contexts.
• Uses a range of cookery skills and knowledge to complete practical tasks.
• Demonstrates awareness of complex factors including social and cultural influences, local food culture and available produce.
• Uses research techniques to explore existing products, design specifications, product analysis and results.
• Prepares ideas and plans effectively using the design process.
• Uses analysis and evaluation techniques to develop specifications, recipes and solutions.
• Carries out testing and evaluation, including identification of strengths and weaknesses, modifications, photographic evidence of product testing, and final results.
• Creates packaging, accurate nutritional label, and marketing appropriate to the final product.