Hospitality Scheme of Learning Year 13 Weeks Key Learning Resources Key Learning Marking Theme and Assessment Re-visit the Example of Discussions of what the students feel they want to get SEMSC Introducing the group and getting to know new 1 aims/ assignment out of the course; what they are going to learn about; members of the team. expectations brief and practical activities to give them a taster of the of the learning activities on the course, e.g. visit to shops/ use of ICT course. to research/visit the areas of interest in the locality. IT ILS Building confidence and independent thinking to All students to have a timetable/schedule of activities contribute to group discussions for the year ahead; and be aware of what the course Numeracy Working with a calendar, investigating the year entails. Group discussion/peer to peer discussion Weeks Key Learning Resources Key Learning Marking Identify different types of outlets within the and industry. Assessment Outline the services offered within the industry. 2 & 3. Introduction Understanding the structure of the hospitality SEMSC Independent learning. to the industry: Understanding different customer groups (elderly, hospitality materials impaired, young etc.) and their needs/specification. industry to help Whole-class, tutor-led input about the structure of the IT Online research of specific outlet. (students illustrate hospitality industry and the different types of outlets ILS Taking responsibility for drinks order at restaurant need to the unit that make up the industry and their characteristics. Numeracy revisit this content. module to tutor-led input about the services that are Group discussions / Peer Discussions complete Local provided to guests, customers and users of the posters in hospitality industry. Discussion with restaurant/pub/hotel staff order to Hotel Learner-led, independent research to identify the meet and characteristics of a particular type of outlet of the catering industry. to achieve magazines.
Hospitality Scheme of Learning Year 13 Weeks Key Learning Theme Resources Key Learning Marking and Assessment 1 Re-visit the aims/ expectations of the course. Example of assignment brief and learning Discussions of what the students feel they want to get out of the course; what they are going to learn about; practical activities to give them a taster of the activities on the course, e.g. visit to shops/ use of ICT to research/visit the areas of interest in the locality. All students to have a timetable/schedule of activities for the year ahead; and be aware of what the course entails. SEMSC Introducing the group and getting to know new members of the team. IT ILS Building confidence and independent thinking to contribute to group discussions Numeracy Working with a calendar, investigating the year Group discussion/peer to peer discussion Weeks Key Learning Resources Key Learning Marking and Assessment Identify different types of outlets within the industry. Outline the services offered within the industry. 2 & 3. Introduction to the hospitality industry (students need to revisit this module to complete posters in order to meet to achieve materials to help illustrate the unit content. Local Hotel and catering magazines. Understanding the structure of the hospitality industry: Whole-class, tutor-led input about the structure of the hospitality industry and the different types of outlets that make up the industry and their characteristics. tutor-led input about the services that are provided to guests, customers and users of the hospitality industry. Learner-led, independent research to identify the characteristics of a particular type of outlet of the industry. SEMSC Independent learning. Understanding different customer groups (elderly, impaired, young etc.) and their needs/specification. IT Online research of specific outlet. ILS Taking responsibility for drinks order at restaurant Numeracy Group discussions / Peer Discussions Discussion with restaurant/pub/hotel staff
Scheme-of-Learning-Hospitality-Year-2-Group.docx