Hospitality O'level

The study area SEC Hospitality is informed by the National Curriculum Framework (NCF).

Unit 1: The Hospitality and Tourism Industry

The aim of this unit is to help candidates understand the hospitality and tourism industry as well as the importance of Health and Safety at the place of work. In this unit, candidates will explore different types of tourism and different purposes of travel. The candidates will understand principles of sustainable tourism. The importance of tourism to the Maltese economy and the dynamic nature of various industries within the travel and tourism sector will also be highlighted. The factors that have impacted upon the development of this sector will be investigated. 

Candidates will gain an understanding of the hospitality industry on varying levels, therefore gaining an insight of the size of the industry. Furthermore, candidates will be able to distinguish between different types of businesses operating in the hospitality industry. They will have the opportunity to explore the job roles available in the hospitality sector and the specific skills required to work in this industry. In combination with the other units, Unit 1 will help candidates build an understanding of the job roles available in the hospitality sector and hence help them choose their future career. 

Candidates will have the opportunity to learn about the importance of Health and Safety procedures within a hospitality business. Basic firefighting and First Aid procedures will be tackled, together with a hazard analysis of a hospitality working area and an action plan in case of emergency. 

Unit 2: The World of Food

In this unit, candidates will be introduced to the different aspects of food preparation and plating. This involves discovering, tasting, experiencing, researching, understanding and writing about food preparation and the sensory qualities of human nutrition as a whole. An exploration of how nutrition interacts within the broader culture is also provided. 

Candidates will also become familiar with the basic principles of food hygiene and safety, as well as personal hygiene before and during food preparation and while storing food. Different food commodities will be discussed, particularly focusing on local, seasonal and Mediterranean food commodities.

Candidates will also be introduced to the world of cooking, covering basic preparation and cooking techniques that would be useful for further study. This section includes both theory and practical content to ensure that candidates understand the core concepts of food preparation. Theory lessons will cover topics related to cooking methods and basics of the world of pastry. The practical side will include cooking different dishes using different techniques in savoury and sweet dishes. 

Unit 3: Hospitality Operations 

This unit covers different service aspects of hospitality. Candidates will appreciate the importance of personal presentation and develop an understanding of the needs and expectations of customers when dining at a restaurant, checking into a hotel and staying overnight. An insight of the basic styles of service and the use and storage of different crockery, cutlery and linen will be offered, with candidates also practising formal table set-ups and napkin folding techniques. This unit will also provide candidates with the opportunity to prepare and present nonalcoholic drinks and hot beverages. 

It also cover the basics of Rooms Division while investigating the roles, duties and knowledge required by people working in these departments. Candidates will understand the importance of good customer care and communication skills required to increase profitability. This module will also focus on the types of documentation used in the Front Office with candidates also being involved in the practical aspects of Front Office skills, such as welcoming guests and handling phone calls, explored either through real or simulated activities. 

Housekeeping is an integral part of many hospitality businesses. Therefore, candidates will delve into cleaning and related safety aspects, while meeting different customer requests

At the end of the programme, the student will be able to: 

• Demonstrate an understanding of the hospitality and tourism industry and the issues that have an impact on this sector
• Demonstrate an understanding of the different types of hospitality businesses and the importance of tourism to the Maltese economy
• Demonstrate an understanding of various job roles within the hospitality industry and what the job roles entail
• Demonstrate an understanding of the importance of health and safety within the hospitality industry
• Recognise ways to prevent food poisoning and contamination
• Demonstrate an understanding of basic nutrition and different diets
• Show basic culinary skills in food preparation
• Demonstrate knowledge on the basic principles of Mediterranean cuisine
• Demonstrate basic baking techniques within the pastry department
• Serve customers in the correct manner
• Demonstrate knowledge of different non-alcoholic beverages
• Communicate effectively with different types of customers
• Show an understanding of the different functions and responsibilities of the Rooms Division Department