Work Experience

 

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Main Description show detail >>
 
 
 
Department: Hotel, Culinary and Tourism Module Code: WORK61014
Level: Level 6 Contact Hours: 24
Duration: 1 Semester Directed Study Hours: 24
Effective Term: 2012/13 Indep. Study Hours: 52
Credits: 15

Prerequisite Knowledge:

  Hospitality Business Systems

Module Description/Aims:

  Work experience will be linked to the Hospitality Business Systems Module with learners being directed by their tutor to ensure linkages where appropriate. Learning will be facilitated by the provision of exercises inthe integrated work book referenced above.

Industry mentors will be central to participant learning as they source and explore information relating to the outcomes of this programme in assisting students. They will also play a key role in allocating responsibility where participants can act in a supervisory capacity during this period and provide constructive feedback for discussion. 		 


 
Contact Hours show detail >>
   
 
Contact Type Hours
Tutorial24 Per Module


 
Learning Outcomes show detail >>
   
 
On successful completion of the module, the learner will be able to:
No. Description/Learning Outcomes
1 Analyse work related issues and trends
2 Demonstrate best practice in their particular area of work
3Be familiar with employment legislation including health and safety equality & rights , union representation specific to the hospitality industry
4 Review and reflect on their own individual performance , progress and learning while working with others. Identify challenges and opportunities and plan for further career and personal development
5Demonstrate relevant supervisory skills appropriate to their position within their organisation


 
Learning Strategies show detail >>
   
 
Learning Strategies
This module involves both development of competence in both theory and practical skills and will re-enforce college based learning in the workplace.


 
Indicative Syllabus Content show detail >>
   
 
Content Detail
Work Related Issues• Staffing (including roles and responsibilities)

• Structure & organisation

• Standard Operating Procedures

• Industry trends

Best Work Practice• Up to date knowledge of current processes and associated technology in the food and beverage sector in the hospitality industry.

Legislation• Employee induction (to include First Aid, Fire Drill, Manual Handling)

• Safety, Health and Welfare at Work

• Right to union representation

• Equality legislation

• Data Protection


Career Planning• Personal goals

• IT skills

• CV writing

• Promotional opportunities (nationally and internationally)

• Further Higher Education

• Progression


Supervision•Qualities of a supervisor

•Induction

•Daily planning and delegation

•Staff motivation

•Training / mentoring

•Quality assurance (e.g. HACCP, standard recipes)

•Communication skills


 
Assessment Strategies show detail >>
   
Assessment Strategies
•Verification of Skills Demonstrations (by industry mentors) • linked to college programme

•Portfolio/collection of work

•Annual Training Plan linked to the College Programme (guidelines to requirements will be available to the industry mentor at the outset year two of the programme )

•Student Reflection on Learning (verifying work based learning).


•Repeat Strategy for this module is re-submission of outstanding Portfolio/Reflective Journal or Repeat Work Experience where required.


 
Indicative Assessments show detail >>
   
Learning Outcome Assessment Category Assessment Method Additional Information % alloc
1, 2, 3, 4, 5Continuous AssessmentPortfolio60
1, 2, 3, 4, 5Continuous AssessmentReflective Journal40


 
Reading List show detail >>
   
 
Type ISBN Title Author Publisher Year Edition Library Link
Recommended0978063119761In Charge of Yourself
Cartwright, R.
Polity Press		19961st-
Recommended9780335203666 A Guide to Learning Independently
Marshall, L., Rowland, R.
Open University Press, Maidenhead		19983rd ed-


 
Journals and Websites show detail >>
   
 
Type Description
Websitewww.cateringmentor.co.uk
Websitewww.dynamiclearning.co.uk
Websitewww.failteirelandfoodtoolkit.com
JournalHotel and Catering Review
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Curricular information is subject to change