Year B cycle Unit and electives Core concepts and ideas Dimensions no. with (hours) Assessment technique, applying description, conditions, Unit number, practice evaluating Summative time length/time title and instrument and the in or industry operations beverage brief description and and effectively operations (W1–2) and service Working Kitchen Beverage Approximate Navigating Hospitality Assessment Knowing Semester Examining Planning Food hospitality others Formative understanding and service (N1–5) (H1–7) F 1 F F 2 F S 3 S S 4 S
Year B cycle Semester Unit and electives Approximate time (hours) Core concepts and ideas Assessment instrument no. Assessment technique, description, conditions, length/time Formative or Summative Dimensions Unit number, title and brief description Kitchen operations Beverage operations and service Food and beverage service Navigating the hospitality industry (N1–5) Working effectively with others (W1–2) Hospitality in practice (H1–7) Knowing and understanding Examining and applying Planning and evaluating 1 F F 2 F F 3 S S 4 S S
snr_hosp_prac_14_sp_comp.docx