Educators' Guide for Pedagogy and Assessment
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Unit: 2.
Hospitality
Learning Outcome: 1. I can understand basic nutrition and different diets.

The Maltese dietary guidelines: eat less fat; eat less sugar; eat less salt; eat more fibre;
Nutrients: carbohydrates; proteins; fats; minerals; vitamins.


Different diets e.g. diabetes, high cholesterol level, coeliac, lactose intolerant, vegetarian diets.

Learning Outcome: 2. I can recognise ways to prevent food poisoning and contamination with reference to legislation.

Ways to prevent food poisoning: avoiding cross contamination; correct storage methods and temperatures; importance of labelling; correct cooking.


Physical contamination: e.g. contamination from equipment, contamination from the food handler, packaging contamination, pests;
Chemical contamination: e.g. pesticides, cleaning chemicals, transportation pollution;
Correct cleaning procedures: sanitise; disinfect; sterilize; correct chemicals to use with food;
Legislation: Food Handler’s Licence (B) LN178 of 2002.

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

Styles of cuisine e.g. classical cuisine, fast-food, fusion, haute, nouvelle;
Different cuisines and traditional dishes e.g. Mediterranean, Oriental.


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.


Kitchen equipment:
Mechanical equipment: e.g. industrial food mixer and food processor, electrical can opener, grills, coffee machine, hot plate, industrial ovens, steamer;
Serving equipment: e.g. plates, dispensers, serving dishes, tongs;
Cooking equipment: e.g. pots, pans, casserole, dishes, chopping boards, knives and blades, measuring equipment.


Personal and food hygiene: proper attire; correct hand washing; correct handling of food; correct use of colour coded chopping boards;
Cleaning schedule: cleaning of working area; cleaning of equipment; correct storage of equipment; correct use of detergents;
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.

Meals using fish as a main ingredient in local and current cooking: e.g. traditional dishes, sushi, finger foods;
Features to look for when buying fresh fish: e.g. solid clear eyes, shiny skin, fresh smell, red gills, firm flesh;
Ways of storing fresh fish: e.g. cleaning of fish before freezing, length of freezing.


Different cuts of meat and poultry: rib; sirloin; tenderloin; New York strip; flank steak; chicken/duck breast; legs and thighs;
Cooking variations: blue; rare; medium rare; medium; medium well; well done.


Features of eggs: freshness of eggs; use of date marks stamped on the egg; storage method of eggs;
Features of milk and dairy products: date mark compared to type of milk; storage of different types of milk;
Uses of eggs: e.g. binding, garnishing, main source;
Uses of dairy products: e.g. main ingredient, addition to sauces, platters etc.


Products made from different cereals:
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;
Dishes: e.g. baked rice, baked pasta, macaroni and cheese, pies.


Different vegetable cuts: julienne; chiffonade; jardinière; brunoise; macedoine; paysanne;
Different techniques to cut fruits and vegetables: peeling; chopping; dicing; grating;
Importance of correct cooking methods: leasing of nutrients; suitable cooking methods; blanching process.


Quality checks: appearance: colour; garnishes; aroma; texture; taste;
Improving sensory features: use of herbs and spices to improve aroma; use of fruits and vegetables to enhance colour; use of equipment to serve at the correct temperature e.g. warming bulb; use of coloured plates for serving pale dishes.


Mis en place: preparation of ingredients; equipment; cooking techniques;
Plating techniques: serving in odd numbers; adding height; contrasting colours; decorating with a sauce; different garnishes.

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.


Whisking method: properties of the whisking technique; uses of the whisking method;
Rubbing-in method: properties of the rubbing-in method; different recipes using the rubbing-in method.


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