Q U A L I F I C A T I O N S
I n t r o d u c t i o n
A U T H O R I T Y
HPT110109, TQA Level 1, Size Value = 10
THE COURSE DOCUMENT
This document contains the following sections:
COURSE SIZE AND COMPLEXITY ... 1
RESOURCES... 1 COURSE DESCRIPTION ... 2 LEARNING OUTCOMES... 2 COURSE CONTENT ... 3 WORK EXPECTATIONS ... 4 ASSESSMENT ... 4
QUALITY ASSURANCE PROCESSES... 5
COMPETENCIES... 5 STANDARDS... 6 QUALIFICATIONS AVAILABLE... 7 AWARD REQUIREMENTS... 7 COURSE EVALUATION... 7 COURSE DEVELOPER... 7 ACCREDITATION ... 7 VERSION HISTORY ... 7
COURSE SIZE AND COMPLEXITY
This course has been assessed as having a complexity level of TQA level 1.
TQA level 1 - the learner is expected to carry out tasks and activities that will draw on an appropriate range of basic knowledge and skills. The tasks and activities generally have a substantial repetitive aspect to them. Minimum judgement is needed as there are usually very clear rules, guidelines or procedures to be followed. TQA level 1is an approximate match to Tasmanian Certificate of Education (TCE) level 2 courses and VET competencies at this level are often those characteristic of an AQF Certificate I.
This course has a size value of 10 (design-time 100 hours).
RESOURCES
Students are required to participate in practical food preparation and service activities. These require access to a kitchen and dining room.
COURSE DESCRIPTION
This TQA level 1 course is designed for learners with limited or no experience in the hospitality sector. It is acknowledge that learners require time to develop and practice skills in a supportive, contextualised learning environment. The course will introduce learners to the opportunities available within a range of hospitality sectors. Learners will explore pathways, and develop skills and knowledge in a contextualised learning environment. There is an emphasis on developing the social and personal attributes and skills required for entry into VET Hospitality qualifications. Hospitality – Introduction may be delivered to prepare for entry into Hospitality Certificate programs, as a stand-alone, general interest course or to complement a VET enrolment. Through participating in hospitality functions students will work in a range of roles to develop foundation knowledge, skills and personal attributes.
LEARNING OUTCOMES
Through studying this course, students will:
• develop skills to correctly identify, select, assemble, clean, maintain and store basic hospitality utensils and equipment
• develop skills to select appropriate techniques for basic food and non-alcoholic beverage preparation • develop skills to select appropriate techniques for basic food and non-alcoholic beverage service • develop skills to safely use a range of nominated techniques in the preparation of food and
non-alcoholic beverages
• develop skills to safely use a range of nominated techniques in the service of food and non-alcoholic beverages
• understand and demonstrate safe work practices • applying occupational health and safety procedures
• develop skills and confidence for food preparation and service
• demonstrate skills to self manage simple practical food preparation and service tasks • develop an awareness of career and further study options in hospitality
• develop work readiness skills and attributes • develop numeracy skills in basic measurement
COURSE CONTENT
Safety and Hygiene may also include cleaning materials and equipment
• Basic cleaning procedures • Laundry procedures
• Awareness of legislation & hygiene controls • Basic Hazard awareness
• Food Safety Utensils and equipment
may include fixtures and large equipment and/or small equipment and appliances in both the kitchen and dining room
• Measuring equipment • Knives
• Hand held mixers, tongs, spoons, flips, palette kni fe • O vens
• Food Processors & mixers • Urns, Kettles, Co f fee plungers • Basic crockery , cutlery and glassware • Trays
Food preparation may
include • Knife handling including simple cuts eg, rough cut • Identification & measurement of basic ingredients • Temperature control
• Organisation of personal work areas • Preparation of simple recipes
• Knowledge o f and preparation o f common ingredients as required for specified recipes
• Identification and use of basic equipment • Simple personal workplans
Recipes may include • Simple cakes & biscuits slices • Simple salads and dressing • Thick soups
• Pasta and rice
• Oven baked meat dishes & vegetables • Steaming vegetables
• Stewing and poaching fruit
Food Presentation • Simple rules - clean, plate (size, colour shape, height), correct temp, space • Simple presentation
• Portion control Food & Non-alcoholic
Beverage service • Basic equipment ID
• Simple ca fé mise en place • Tea and Co f fee for functions • Basic ordering
• Tray & Plate carrying
• Basic service for small numbers o f guests e.g. 2-4 •
Kitchen & restaurant
procedures • Safety procedures, • Use of cleaning materials • Recycling
• Waste minimisation Cooking methods may
include • Baking, roasting, steaming, boiling, grilling Organisation and
maintenance of the work space may relate to
• Mise en place - personal work area for familiar tasks • Logical work flow
• Basic opening and closing procedures • Time and e f f icienc y
Exploring work / training opportunities in
Hospitality
• Teacher directed research web and text sources • Guest speakers
• Links to Certi ficate courses Communication Skills &
Teamwork • Personal presentation,
• Confidence positive self-esteem
• Communication – Aware of appropriate language • Verbal & non verbal communication
• Basic written communication
• Skills for working in familiar groups • Simple problem solving,
• Life long learning • Career Planning
Self management Skills • Self management
• Personal attributes for hospitality–commitment, honesty, reliability, positive
WORK EXPECTATIONS
Learners should participate in at least three hospitality functions in a back-of-house role and at least three hospitality functions in a front-of-house role. Students will have an introduction to the content noted above (i.e. they may only have 1 or 2 opportunities to work in a specific role such as preparing vegetables or setting up tea and coffee for a function). Students will participate in regular practical sessions that provide opportunity to experience a variety of roles to develop skills, knowledge and attributes in a range of hospitality sectors.
ASSESSMENT
Competency based assessment is a form of performance based assessment that measures student achievement in skills and knowledge against a predetermined standard. For this course two ratings are available: ‘competent’ or ‘not yet competent’. Assessment may be made at any point in the learning program. Each competency in this course is described by performance indicators. In judging whether a student is competent an assessor will be guided by these indicators but final assessment will be an overall, on-balance judgment based on validated evidence. The indicators are not intended to form a ‘checklist’ of sub-competencies which must all be met in order for a ‘competency’ rating to be awarded.
Assessment methodologies may include – but are not limited to – written, electronic and oral presentations/discussions, direct assessor observation of learners’ skills, and written and/or practical testing. Assessment instruments/tools need not be restricted to any single competency. An assessment instrument may assess more than one competency at a time.
Learners who are assessed as ‘not yet competent’ are provided with further opportunities to demonstrate competency within the scope of the course’s design-time and TQA reporting requirements.
QUALITY ASSURANCE PROCESSES
The following process will be facilitated by the TQA to ensure there is:
• a match between the competencies specified in the course and the skills and knowledge demonstrated by students
• community confidence in the integrity and meaning of the qualification.
Process – The TQA will verify that the provider’s course delivery and assessment standards meet the course
requirements and community expectations for fairness, integrity and validity of qualifications the Authority issues. This will involve checking:
• student attendance records; and
• course delivery plans (the sequence of course delivery/tasks and when assessments take place): assessment instruments and rubrics (the ‘rules’ or marking guide used to judge
achievement)
class records of assessment
examples of student work that demonstrate the use of the marking guide
samples of current student’s work, including that related to any work requirements articulated in the course document.
This process will usually also include interviews with past and present students.
It will be scheduled by the TQA using a risk-based approach.
COMPETENCIES
The assessment for the course is based on whether a student can:
1. follow safety and hygiene procedures 2. prepare and present food
3. serve food and non-alcoholic beverages 4. work in a hospitality environment.
STANDARDS
Competency Performance Indicators
1. Follow safety and hygiene
procedures • prepare, clean and maintain basic utensils, equipment and materials in accordance with
relevant hospitality procedures and safety requirements • prepare a safe and hygienic personal work space
• safely use a limited range of utensils and equipment including knives • hygienically prepare and present food and non-alcoholic beverages • hygienically handle and maintain equipment
• maintain a high standard of personal presentation.
2. Prepare and present food
• demonstrate skills in basic food preparation within a limited range of specified tasks • follow simple food presentation techniques
• correctly identify and use tools, equipment and materials required to prepare and present simple recipes
• follow simple procedures including recipes
• use utensils, equipment and ingredients in accordance with relevant hospitality procedures and safety requirements
• apply skills in measurement, temperature control and knife handling • follow simple procedures to plate and portion food as instructed.
3. Serve food and non-alcoholic beverages
• demonstrate skills in basic food and non-alcoholic beverage service for limited menus and small numbers of customers
• prepare dining room for simple food and non-alcoholic beverage service • prepare equipment and consumable for service
• clean and maintain service area and equipment.
4. Work in a hospitality
environment • access information on the hospitality industry using specified resources
• identify a limited range of jobs and related conditions of work in hospitality • use language appropriate for hospitality situations – both written and spoken • meet required personal presentation standards
• maintain a positive and cooperative manner • treat customers and colleagues with respect • participate in practical hospitality activities.
QUALIFICATIONS AVAILABLE
Hospitality - Introduction, TQA level 1 (with the award of): PASS
AWARD REQUIREMENTS
The minimum requirements for an award in this course are: ‘competent’ rating in all competencies.
A learner who meets the requirements for the course will be issued with a PASS award.
COURSE EVALUATION
Formal evaluations of the course will be undertaken during the second year of accreditation. An evaluation report will be provided to the TQA.
The evaluations will focus on identifying any issues in regards to:
• the match between the specified competencies in the course and the skills and knowledge demonstrated by learners
• community confidence in the integrity and meaning of the qualifications • access, delivery and resources
and, if appropriate, make recommendations regarding changes to the course.
COURSE DEVELOPER
Department of Education.
ACCREDITATION
The accreditation period for this course is from 1st January 2009 to 31st December 2010.
