Skills for Work Hospitality at National 4 and 5 provides a broad, practical introduction to the hospitality industry and the types of provision they offer.
You will develop vocational skills and knowledge and gain practical experience in: menu planning; preparing, cooking and presenting a range of foods in a professional kitchen; serving food and drinks; undertaking reception duties and customer care; and planning, organising and running a small hospitality event.
To be awarded the qualification, you need to pass all four units: 1. Developing Skills for Working in Hospitality 2. Developing Skills for Working in the Professional Kitchen 3. Front of House Operations, and 4. Hospitality Events
Skills for Work: Hospitality
Developing Skills for Working in Hospitality You will investigate a range of hospitality provision. They will identify the organisational aims of establishments, the products and services provided and the job roles of staff. You will be involved in identifying the employability skills and attitudes relevant for employees in the hospitality industry. You will also demonstrate the skills involved in preparing for and participating in a simulated job interview. You will review and evaluate your own employability skills. On completion of the unit, you should be able to demonstrate a positive approach in a range of these skills.
Developing Skills for Working in the Professional Kitchen You will learn about menu planning, food preparation techniques and cookery processes, food hygiene, health and safety procedures, equipment, terminology, safe knifehandling and appropriate storage of finished dishes prior to service. You will also prepare, cook, and present a range of commodities and evaluate finished dishes. You will work as a team member and participate in a number of activities which will help you to develop the required skills.
Front of House Operations You will learn about the work undertaken by front of house staff, specifically reception and the associated customer care skills. You will also experience the skills needed to undertake food and drink service in a variety of styles and establishments. You will work as a team member and participate in a number of activities which will help you to develop the required skills.
Hospitality Events You will be involved in planning, organising, running and evaluating a small scale hospitality event. You will work as part of a team and participate in all the activities involved. You will have the opportunity to use existing skills such as contributing constructively to group discussions, contributing to the provision of food and food service, and following food hygiene and health and safety procedures. You will also develop new skills such as planning and publicising hospitality events.
Spiced Poached Pears in Chocolate Sauce
Crème Brûlée with Dried Fruit Compote
Sticky Toffee Prune Pudding with Toffee Sauce
White Chocolate Cheesecake
Melting Chocolate Raspberry Puddings
Lemon and Pistachio Meringue Roulade
Banana and Chocolate Bread and Butter Pudding
Apple and Cinnamon Galette
Petticoat Tails Shortbread
Pavlova with Chantilly Cream & Bramble Compote
Ecclefechan Tart with Ice Cream Vanilla Ice Cream
Spiced Poached Pears in Chocolate Sauce
For the pears 375g caster sugar 1/2 cinnamon stick 1 strips lemon zest (use a potato peeler) 1 star anise 3 cloves 1cm piece fresh root ginger, peeled and sliced 2 ripe pears, peeled
For the chocolate sauce 100g good-quality dark chocolate 75ml double cream 75ml whole milk Pinch ground cinnamon
To poach the pears: In a medium-sized pan tip in all the ingredients except the pears. Half fill the pan with water and bring to the boil. Simmer for 10 mins to infuse, drop in pears, cover and gently poach for about 30 mins until soft. Turn off the heat and set aside. The pears can be poached up to 2 days ahead and kept in the poaching syrup in the fridge.
To make the chocolate sauce: Tip the chocolate into a heatproof bowl. Bring the cream, milk and cinnamon to the boil in a small non-stick saucepan and pour over the chocolate. Stir until the chocolate has melted.
To serve: Drain the pears and, holding them by the stem, dip them in the chocolate sauce to completely cover. Serve each pear with a generous scoop of vanilla ice cream.
Read the statements below and copy and paste the face which best fits.
Answer these questions in full sentences.
WWW - what went well? I think .........
Copy & paste the correct emoji
ACCURATE WEIGHING & MEASURING OF INGREDIENTS Worked independently, safely and with accuracy
EBI - even better if. Next time, I will ....
PREPARATION OF INGREDIENTS Worked independently, safely and with accuracy
METHODS AND SKILLS Worked independently, safely and with accuracy to demonstrate the correct techniques
PORTIONING/DIVIDING Worked independently, safely and with accuracy to ensure all individual products in the batch are the same size
BAKING Worked independently, safely and with the correct techniques to check for readiness