Hospitality SEC Option Video
Hospitality SEC 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.
During the year, each unit is assessed by means of
• two (2) assignments (60% of the yearly mark) that consist of both written and practical tasks
• one (1) assessment (40% of the yearly mark and issued by MATSEC) that consist of a written examination
The marks obtained during years 9, 10 and 11 will amount to 100% of the final Secondary Education Certificate (SEC) result.
Skills acquired while studying the subject:
• Communication skills
• Customer care skills
• Culinary skills
• Food and Beverage preperation 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:
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