CQUniversity Unit Profile.

Modules & Quizzes: Introduction to Hospitality in Schools

Instructions

These course modules provide the theoretical foundations necessary for working safely and confidently in kitchen and hospitality environments. Practical components of some modules may be assessed during Residential School. All hospitality theory modules and all associated quizzes must be completed before attending Residential School.

If you already have hospitality experience or qualifications, please note that you are still required to complete all online modules. This is because the content is directly linked to the teaching strategies you will use in your future role as a teacher. 

Each quiz contains a series of questions delivered through the online quiz platform. To achieve a satisfactory result, you must obtain a score of 100% on every quiz.

Additional supporting information and resources are available in Moodle.

AI Assessment Scale: does not apply to quizzes.

72-Hour Grace Period:

The 72-Hour grace period does NOT apply to quizzes.

• Apply theories of cookery appropriate for a variety of food contexts.

Rationale

This assessment task has been developed to give relevant practical advice and support in the teaching of Food Technology / Hospitality. Working individually and collaboratively will ensure that development of teaching strategies, classroom management skills and professional learning are achieved.

Practical Residential School focus areas:

• Practical cookery tasks - Junior to Senior Year Levels Food Studies and Hospitality
• Explicit Teaching and Learning Strategies
• Data Collection and Assessment Tools
• Classroom and Kitchen Behavioural Management Strategies
• Workplace Health and Safety
• Student Capabilities
• Evaluation
• Professional Reflection

Additional supporting information is located in Moodle.

AI Assessment Scale: does not apply to Residential School.

72-Hour Grace Period:

The 72-Hour grace period does NOT apply to a residential school.

• Adhere to appropriate Workplace Health and Safety considerations when engaging in food production and service.
• Complies with relevant hospitality industry regulations and requirements.
• Apply relevant facility maintenance processes and procedures in a kitchen environment.
• Practical expertise of food preparation skills and procedures.
• Knowledge and application of the Design Process.
• Apply a range of cookery techniques.
• Apply language, literacy and numeracy conventions.

Purpose

The purpose of this assessment task is to challenge you with a complex food-related application of the Design Process.

Design Challenge

Develop a new food product for a specific target market.

Important Notice: This assessment task has a minimum mark requirement to achieve a passing grade. To pass, or to be eligible for a Supplementary Assessment, you must attempt and submit this assessment.

Your Task

No word limits apply but sufficient information must be provided to demonstrate that you have clearly, accurately and thoroughly developed your ideas, research, testing and final product. Your portfolio pages should demonstrate evidence of the following steps in the Design Process:

Step 1: Identifying need/opportunity (Problem)

• Identify design situation and write a design brief
• Identify the constraints 
• Research existing products to find a gap in the market
• Cultural and social exploration
• Produce availability and food security challenges in your area

Step 2: Research (Investigating):

• Research – for example, tally, observations, questionnaire and analysis of results
• Develop design specifications

Step 3: Prepare ideas (Generating):

• Develop two possible solutions (recipes with sketches and annotations)
• Choose one idea based on evaluation against design specifications as a viable solution to design brief (use decision-making matrix)

Step 4: Planning (Producing):

• Develop a workplan (equipment list, ingredients list, method)
• Develop and plan a suitable sensory test to allow for fair testing

Step 5: Testing and evaluation (Evaluating):

• Make product (carry out testing, and make adjustments)
• Photograph each stage of product production - you must be present in some of the photos doing prep and cooking
• Conduct sensory testing of final product (photographic evidence)
• Food styling photoshoot of final product
• Evaluate and reflect on your design processes including, plans, project management, development of ideas, procedures, your skills
• Identify self, product and project strengths and weaknesses and suggest improvements

What will your portfolio look like and how to submit it?

You will present your Design Brief solution as a portfolio. Your portfolio is to be presented as follows:

1. If you have ICT skills, you may choose to construct an online e-portfolio that includes separate pages for each Design Process sequence, and photographs of your original work with commentary about your activities. Web-based platform (of your choice, not visible to the public) must be easy to navigate and each Design Process clearly identified and presented. To submit an e-portfolio you need to upload a WORD document via Moodle with an active hyperlink to your e-portfolio and provide password (if required); OR
2. The alternative is to upload a Word document, .pdf or PowerPoint with each sequence of the Design Process clearly identified with photographs and commentaries of your work. Important - compress all photographs appropriately but ensure that each photograph is clear for the marker to see. Upload the whole portfolio file to Moodle. Portfolio must be in one or two documents only.

Additional supporting information is located in Moodle.

AI Assessment Scale: Level 2

You may use AI for planning, idea development, and research. Your final submission should show how you have developed and refined these ideas. Any misuse or lack of disclosure regarding AI tools will be considered a breach of academic integrity.

72-Hour Grace Period:

The 72-hour grace period applies to this assessment. If you need longer than 72 hours, you must apply through the Assessment Extension System.

• Apply the Design Process in food contexts
• Investigate complex factors including social and cultural influences, local food culture and available produce
• Use research methods and techniques in food contexts
• Demonstrate a range of cookery skills and knowledge to complete practical tasks using photographic evidence
• Test and evaluate food products and project
• Reflect on personal planning and management competencies
• Create a designed solution to food design brief