Hospitality SEC Option Video
Hospitality SEC and AVC Option PPT
Hospitality AVC (SEAC) Option Video
Hospitality AVC (SEAC) Option PPT
Hospitality students at work
VET Hospitality
General introduction to the subject:
Students are exposed to different aspects of the hospitality and tourism industry and will be able to explore different culinary and non-culinary departments. The students will investigate different job roles within the industry and will be able to learn proper communication and customer service. The hotel operations will be explored. Students learn by doing things and doing research on the topics discussed during lessons.
Topics studied:
• Different types of tourists and tourism
• Factors effecting tourism and local economy
• Job roles and duties within the hospitality industry
• Communication and customer care
• Basic nutrition
• Food hygiene at the workplace
• Preparing and cooking different food commodities
• The pastry department
• Restaurant service
• Hotel operations
Class activities involved:
Class activities vary according to the topic being covered. Role plays, presentations, experiments, interviews, video recording, cooking demonstrations, guest speakers, coffee making, and non-alcoholic drink-making are some of the activities that are done during hospitality lessons.
Homework assigned:
Usually, homework takes the form of research and preparation for upcoming lessons and event planning. Preparation for practical tasks such as interview preparation or cooking sessions should be done at home before the actual practical task assessment at school. Most of the assigned work for assessment is to be completed at home.
Assessment given:
Students will complete three units over the course of three years, one unit during each scholastic year.
The assessment is based on three components:
The SBA and the coursework components are carried out during the three years whilst the controlled assessment is only carried out at the end of year 11 as part of the SEC examinations.
School based assessment (SBA) – The SBA is marked out of 100 each year (9, 10, and 11). The assessment for each year will contribute to 10% of the overall subject mark and will be reported to MATSEC by the school when the student is in Year 11. Therefore, each year will equally contribute to the final 30% mark of the SBA.
The Coursework refers to a Portfolio, divided in three parts and carried out across the three-year programme. Each coursework part will be marked out of 60 and will contribute to 10% of the overall mark and will be reported to MATSEC at the end of Year 11. Therefore, each part will equally contribute to the final 30% mark of coursework.
The controlled assessment (Paper II) comprises a two-hour written exam set and marked by MATSEC at the end of the three-year programme. The paper will carry a total of 100 marks and will be set at Level 1-2-3. It will include questions based on a number of knowledge or comprehension criteria from different units, learning outcomes and levels.
Skills acquired while studying the subject:
• Communication skills
• Customer care skills
• Culinary skills
• Food and Beverage preparation and serving skills
• Language skills
• Writing skills
• Social skills
• Research skills
Skills required to study the subject:
• Good Level of English if taking VET Hospitality
• Good ICT skills for VET Hospitality
• Being able to work in a team
• Taking part in school activities in which Hospitality students will be hosting events
• Interest in the field of study (Hospitality and Tourism)
This subject can lead you to the following Career Paths:
Receptionist
Customer Care agent
Cabin Crew
Events Planner
Tourist Guide
Chef
Housekeeper
Restaurant Manager
Applied Hospitality
General introduction to the subject:
Students are exposed to different aspects within the Hospitality and Tourism industry and will be able to explore different culinary and non-culinary departments each year. The students will have the opportunity to practice proper housekeeping of a hospitality business, learn proper communication to be used with guest, cook and finish different foods, and experience the proper way of giving waiting service to guests in food premises.
Topics studied:
• Upkeeping of the laundry area and proper use of supplies
• Preparing guest’s room for occupancy including towel folding and room décor
• Cleaning rooms during occupancy
• Taking bookings and reservations
• Communication and customer care
• Preparing and cooking different food commodities
• Using of equipment and cooking methods in the kitchen
• Opening food premises
• Restaurant service and operations
• Preparing cold and warm drinks
• Sales techniques
Class activities involved:
Class activities are various according to the topic being covered. Role plays, presentations, experiments, interviews, video recording, cooking demonstrations, guest speakers, coffee making, and non-alcoholic drink-making are some of the activities that are done during Applied Hospitality lessons.
Homework assigned:
Usually homework takes place in the form of research and preparation for upcoming lessons and event planning. Preparation for practical tasks like cooking sessions are to be practiced at home before the actual practical task assessment at school
Assessment given:
Throughout the three years, students complete three (3) units, one each year.
Year 9 (Unit 1): Back of House Procedures
Year 10 (Unit 2): Front of House Operations
Year 11 (Unit 3): Guest Relations
Unit 1 and 2 are assessed by means of three (3) assignments, and Unit 3 is assessed by means of two (2) assignments. All assignments are based on theory and practical tasks. In Unit 1 and 2, two of the assignments are issued by the teacher, and the final controlled assignment is issued by DQSE. The assignments in unit 3 are issued by the teacher only. All assignments are carried out in class.
Students must also complete a self-reflection and a portfolio. The portfolio includes community tasks or participation in school events. Both the self-reflection and portfolio are to be completed along all three years (one self-reflection and at least one event per year).
It is important to note that the AVC programme is only recognised by ITS and MCAST. It is not recognised by other 6th form schools.
Skills acquired while studying the subject:
• Communication skills
• Customer care skills
• Culinary skills
• Food and Beverage preparation and serving skills
• Language skills
• Writing skills
• Social skills
• Research skills
Skills required to study the subject:
• Being able to work in a team
• Taking part in school activities in which Hospitality students will be hosting events
• Interest in the field of study (Hospitality and Tourism)
• Being ready to complete tasks including applied hands-on tasks
• Basic level of English and/or Maltese and ICT
This subject can lead you to the following Career Paths:
Tourist Information Clerk
Room Attendant
Commis Chef
Waiter
Tour Operator Airport Handler
Kitchen Porter
Porter
Linen Attendant
• Upkeeping of the laundry area and proper use of supplies
• Preparing guest’s room for occupancy including towel folding and room décor
• Cleaning rooms during occupancy
• Taking bookings and reservations
• Communication and customer care
• Preparing and cooking different food commodities
• Using of equipment and cooking methods in the kitchen
• Opening food premises
• Restaurant service and operations
• Preparing cold and warm drinks
• Sales techniques
Class activities involved:
Class activities are various according to the topic being covered. Role plays, presentations, experiments, interviews, video recording, cooking demonstrations, guest speakers, coffee making, and non-alcoholic drink-making are some of the activities that are done during Applied Hospitality lessons.
Homework assigned:
• Usually homework takes place in the form of research and preparation for upcoming lessons and event planning
• Preparation for practical tasks like cooking sessions are to be practiced at home before the actual practical task
assessment at school
Assessment given:
During each scholastic year, students will cover a unit.
Throughout the three years, students complete 3 units, one each year.
During the year, each unit is assessed by means of three (3) assignments that are mainly based on practical tasks and carried out in class.
Out of the 3 assignments each year, one is issued by MATSEC.
The marks obtained during years 9, 10 and 11 will amount to 100% of the final Secondary Education Applied Certificate (SEAC) result.
Skills acquired while studying the subject:
• Communication skills
• Customer care skills
• Culinary skills
• Food and Beverage preparation and serving skills
• Language skills
• Writing skills
• Social skills
• Research skills
Skills required to study the subject:
• Being able to work in a team
• Taking part in school activities in which Hospitality students will be hosting events
• Interest in the field of study (Hospitality and Tourism)
• Being ready to complete tasks including applied hands-on tasks
• Basic level of English and/or Maltese and ICT
This subject can lead you to the following Career Paths:
Tourist Information Clerk
Room Attendant
Commis Chef
Waiter
Tour Operator Airport Handler
Kitchen Porter
Porter
Linen Attendant