Unit: 1: Hospitality and Tourism Industry
HOSPITALITY MQF LEVEL 1
Learning Outcome: 1. I can understand basic nutrition.

The Maltese dietary guidelines: eat less fat; eat less sugar; eat less salt; eat more fibre.


Nutrients: carbohydrates; proteins; fats; minerals; vitamins.

Learning Outcome: 2. I can recognise correct personal and kitchen hygiene practices.

Personal and kitchen hygiene: proper attire; correct hand washing; correct handling of food; correct use of colour coded chopping boards.


Cleaning procedures: cleaning of working area; cleaning of equipment; correct storage of equipment; correct use of detergents.

Learning Outcome: 3. I can know the basic principles of gastronomy and the equipment used in preparing and serving dishes.

Main ingredients eg. olive oil, tomatoes, pasta, bread, flour, herbs.


Cooking methods:
Dry cooking e.g. baking, broiling, roasting, grilling.
Moist cooking e.g. braising, poaching, scalding, simmering, steaming, stewing.
Frying cooking e.g. sautéing, stir-frying, pan frying, shallow frying, deep frying.


Serving equipment: e.g. plates, dispensers, serving dishes, tongs.
Cooking equipment: e.g. pots, pans, casserole, dishes, chopping boards, knives and blades, measuring equipment.


Preparation skills: cutting; dicing; peeling; chopping; grating; weighing and measuring.


Correct and safe use of equipment: safe handling of equipment; correct use of equipment for specific cooking.

Learning Outcome: 4. I can know the different aspects when preparing, cooking, serving and storing food commodities.

Features to look for when buying fresh fish: e.g. solid clear eyes, shiny skin, fresh smell, red gills, firm flesh.


Different cuts of meat and poultry: rib; sirloin; tenderloin; New York strip; flank steak; chicken/duck breast; legs and thighs.


Features of eggs: freshness of eggs; use of date marks stamped on the egg.
Features of milk and dairy products: date mark compared to type of milk.


Pasta: fresh; dried; noodles.
Rice: long-grain, short grain, whole grain, basmati, jasmine, risotto.
Flour: plain flour, self-raising flour, wholemeal flour, non-wheat flour.


Plating techniques: serving in odd numbers; adding height; contrasting colours; decorating with a sauce.
Garnishing techniques
Different vegetable cuts: julienne; chiffonade; jardinière; brunoise; macedoine; paysanne.


Mis en place: preparation of ingredients; equipment; cooking techniques.

Learning Outcome: 5. I can demonstrate basic pastry making techniques.

Types of pastries: e.g.: short-crust pastry, filo pastry, choux pastry, crumble, flaky pastry, puff pastry.


Rubbing-in method: sieve the flour; rub the margarine into flour; add other ingredients; bind with eggs; mix.
Whisking method: sieve the flour; whisk eggs and sugar; folding of flour.


Sweet dishes e.g. jam tarts, Victoria sandwich cake, chocolate and berry scones.
