Hoteleria

Hotel Catering & Tourism

TOPICS IN COMMON
Cultural Diversity Local Amenities

Listening Skills

Measurements

COURSE
Vocational Preparation & Guidance English & Communications Mathematical Applications Social Education Active Leisure Studies Agriculture/Horticulture Childcare/Community Care Graphics & Construction Studies Craft & Design Engineering Hair & Beauty Information &Communications Technology Office Administration & Customer Care Technology Gaeilge Arts - Visual-Drama-Music & Dance Introduction to Information & Communications Technology Leisure & Recreation Modern Language Religious Education Science Sign Language

Special Needs

Letter Writing

Environment

Enterprise

Payments

HOTEL CATERING & TOURISM
Career

Telephone Techniques

ConsumerEducation

Customer Relations

Interpersonal Skills

Nutrition

Hygiene

Health

Safety

L E AV I N G C E R T I F I C AT E A P P L I E D

VOCATIONAL EDUCATION

HOTEL CATERING & TOURISM

H O T E L C AT E R I N G & T O U R I S M

H O T E L C AT E R I N G & T O U R I S M

CONTENTS
INTRODUCTION Rationale Number and Sequence of Modules Description of Modules General RecommendationsMODULE 1 EATING OUT: THE FAST FOOD WAY Purpose Prerequisites Aims Units Unit 1: Finding Out Unit 2: Simulating Fast Food Operations Unit 3: Reviewing and Evaluating Resources Key Assignments MODULE 2 EATING OUT: HOTELS, RESTAURANTS AND INSTITUTIONS Purpose Prerequisites Aims Units Unit 1: Finding Out Unit 2: Getting Started Unit 3: The Meal Events Unit 4: Reviewing and Evaluating Resources KeyAssignments 3 3 4 4 5

7 8 8 9 9 10 12 16 17 18

19 20 20 21 21 22 24 25 28 30 31

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MODULE 3 HOSPITALITY IN TOURISM Purpose Prerequisites Aims Units Unit 1: Getting Places within Ireland Unit 2: Tourism Trails Unit 3: Tourist Services Resources Key Assignments MODULE 4 CATERING FOR DIVERSITY Purpose Prerequisites Aims Units Unit 1: Ethnic OptionsSpecial Diets Unit 2: Resources Key Assignments

33 34 34 35 35 36 38 39 41 42

43 44 44 45 45 46 48 49 50

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INTRODUCTION
RATIONALE
The Hotel, Catering and Tourism course reflects the overall philosophy of the Leaving Certificate Applied Programme by helping students develop competencies of a broad personal and vocational nature. Emphasisis placed on social inclusion, teamwork, quality consciousness, interpersonal skills, creativity and dexterity. Progression opportunities for interested students to the Hotel Catering & Tourism industry are available through a number of routes e.g. Post-Leaving Certificate Courses, CERT Basic Skills, full-time training programmes or directly into local employment opportunities.

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NUMBER AND SEQUENCE OF MODULES
Module 1: Eating Out – The Fast Food Way should be completed in Session 1 Module 2, 3 and 4 can be selected and completed in any order.

Module 1: Eating Out – The Fast Food Way Module 2: Eating Out – Hotels, Restaurants and Institutions Module 3: Irish Hospitality Module 4: Catering for Diversity

DESCRIPTION OF MODULES
EatingOut the Fast Food Way This module introduces students to the Fast Food Sector of the Hotel, Catering and Tourism industry i.e. Take Aways, Coffee Shops, Delicatessens and Pub Grub operations. Students will become aware of the markets, products, services and job opportunities associated with each operation. They will participate in planning, preparing and serving a range of related menu items andwill review and evaluate their activities. Eating Out – Hotels, Restaurants and Institutions This module introduces students to further sectors of the Hotel, Catering and Tourism industry. Students will build on skills introduced in previous modules and will organise meal events such as breakfast, lunch, dinners and special functions. There will also be scope for students to organise and...