BHOS201
Conceptualising Hospitality Learning

ECTS Value: 5 ECTS

Contact Hours: 25

Self Study Hours: 60

Duration: 10 Sessions

Mode of Delivery: Blended

Assessment Hours: 40

 

Overall Objectives and Outcomes

This module provides course participants with an overview of the different units and topics that are included in the Hospitality curricula with particular focus on secondary level education. In doing so, learners will also requisite knowledge and skills regarding the purpose of the different modes of assessment together with how to construct valid a reliable assessment tools.

By the end of this module, the learner will be able to:

Competences

  • Critically evaluate students’ learning process and develop adequate teaching responding to where students stand in their learning;
  • Criticlly analyse the pedagogical theories of class teaching and systematically apply specific concepts which may develop following observation and evaluation of students learning Hospitality;
  • Develop a comprehensive understanding on the transferrability of the  knowledge, skills and attitudes aquired by student to the world of work;
  • Understand the importance of establishing students’ prior learning;
  • Guide students in their class through the use of success criteria;
  • Devise different and inclusive learning opportunities;
  • Critically evaluate current trends in assessment methods and practices within hipsitality education.

Knowledge 

  • Review the different topics that make up the Hospitality syllabi, and teaching and assessment strategies that may be used to teach them;
  • Analyse different assessment methods and practices within hospitality education;
  • Distinguish and review formative and summative assessment methods that may be used within the hospitality classroom to evaluate and further student learning;
  • Define notions of validity, reliability and fairness in assessment methods;
  • Develop critical understanding of the internal and external verification procedures for assessment tasks.

Skills

  • Design and implement educational activities, including assessment of integrative learning experiences and monitoring where students stand in their learning;
  • Systematically understand and implement teaching strategies intended to facilitate learning in Hospitality;
  • Evaluate classroom practices and the assessment techniques used in Hospitality;
  • Critically review inclusive methods of teaching and learning that address the requirements of different students;
  • Construct an assignment brief including marking schemes and observation sheets;
  • Conduct the internal verification of an assignment brief.

 

Assessment Methods

This module will be assessed through: Internal Verification of an Assignment Brief Exercise and Portfolio.

Suggested Readings

Core Reading List

  1. Black, P., Harrison, C., Lee, C., Marshall, B., and Wiliam, D. (2003). Ebook : Assessment for learning. McGraw-Hill Education.
  2. Dredge, D., Airey, D., and Gross, M. J. (Eds.). (2014). The Routledge handbook of tourism and hospitality education. Taylor & Francis Group
  3. Lucas, B., Spences, E. and Claxton, G. (2012). How to teach in vocational education: A theory of vocational pedagogy. City and Guilds Centre for Skills and Development.
  4. MATSEC board (2019). Secondary Education Policy Document SEC Vocational Subjects.
  5. MATSEC board (2019). Secondary Education Policy Document SEAC Vocational Subjects.
  6. MATSEC (2025). SEC 38 Hospitality Syllabus.
  7. MATSEC (2025). SEAC 04 Hospitality Syllabus.
  8. MEDE (2012). A national curriculum framework for all. Ministry of Education and Employment.
  9. Patiar, A., Kensbock, S, Benckendorff, P. and Robinson, R. and Richardson, S. and Wang, Y. and Lee, A.. (2020). Hospitality Students’ Acquisition of Knowledge and Skills through a Virtual Field Trip Experience. Journal of Hospitality & Tourism Education. 33. 1-15.

Supplementary Reading List

  1. Daniel, C.R., Cross, A.J., Koebnick, C. and Sinha, R., 2011. Trends in meat consumption in the USA. Vol.14, Iss.4, pp.575-83. Public Health Nutrition, Cambridge. https://doi.org/10.1017/S1368980010002077
  2. Foskett, D., Paskins, P., and Rippington, N. (2019). Practical cookery 14th edition. Hodder Education Group.
  3. Holmes, Phil (producer), Fordham, Daisy (producer), and Bailey, Sam (director). in Cheese, in Inside the Factory, Series 4, Episode 9, BBC Jan 1, 2021.
  4. NCFHE (2013). Implementation of quality assurance in vocational education and training (VET) institutions: A manual for VET providers. National Commission for Further and Higher Education.
  5. Smith, Phillip (producer). In Coffee, in Inside the Factory, Series 4, Episode 1,  BBC Worldwide. Jan 1, 2018.
  6. Trapp, G.S.A., Pulker, C.E., Hurworth, M., Law K.K., Brinkman, S., et al., 2022. The nutritional quality of kids’ menus from cafes and restaurants: An Australian cross-sectional study. Vol. 14, Iss.13.
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