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Unit: ​1: Hospitality and Tourism Industry 


Learning Outcome: 1. I can understand basic nutrition.

1. I can list the Maltese dietary guidelines. 
The Maltese dietary guidelines: eat less fat; eat less sugar; eat less salt; eat more fibre.         

2 I can state the nutrients, their functions and sources.
Nutrients: carbohydrates; proteins; fats; minerals; vitamins.

Learning Outcome: 2. I can recognise correct personal and kitchen hygiene practices.

3.  I can identify good personal and kitchen hygiene practices.
Personal and kitchen hygiene: proper attire; correct hand washing; correct handling of food; correct use of colour coded chopping boards.                    

1. I can show correct cleaning procedures.            
Cleaning procedures: cleaning of working area; cleaning of equipment; correct storage of equipment; correct use of detergents.

Learning Outcome: 3. I can know the basic principles of gastronomy and the equipment used in preparing and serving dishes.

4. I can name the main ingredients and traditional dishes of a Mediterranean Diet. 
Main ingredients eg. olive oil, tomatoes, pasta, bread, flour, herbs.

5. I can match the different cooking methods. 
Cooking methods:
Dry cooking e.g. baking, broiling, roasting, grilling.
Moist cooking e.g. braising, poaching, scalding, simmering, steaming, stewing.
Frying cooking e.g. sautéing, stir-frying, pan frying, shallow frying, deep frying.               

6. I can identify equipment in food preparation and serving.   Mechanical equipment: e.g. industrial food mixer and food processor, electrical can opener, grills, coffee machine, hot plate, industrial ovens, steamer.
Serving equipment: e.g. plates, dispensers, serving dishes, tongs.
Cooking equipment: e.g. pots, pans, casserole, dishes, chopping boards, knives and blades, measuring equipment

2.  I can show different preparation skills when preparing ingredients for cooking. 
Preparation skills: cutting; dicing; peeling; chopping; grating; weighing and measuring.

1. I can demonstrate the correct and safe use of equipment when cooking a traditional dish, whilst maintaining the correct personal and food hygiene practices and following a cleaning schedule. 
Correct and safe use of equipment: safe handling of equipment; correct use of equipment for specific cooking.

Learning Outcome: 4. I can know the different aspects when preparing, cooking, serving and storing food commodities. 

7. I can state the features to look for when buying fish.                  
Features to look for when buying fresh fish: e.g. solid clear eyes, shiny skin, fresh smell, red gills, firm flesh.

8. I can label the main cuts of meat and poultry.   
Different cuts of meat and poultry: rib; sirloin; tenderloin; New York strip; flank steak; chicken/duck breast; legs and thighs.  
9. I can state what to look for when buying eggs and dairy products. 
Features of eggs: freshness of eggs; use of date marks stamped on the egg.
Features of milk and dairy products: date mark compared to type of milk.

3. I can classify a variety of products made from different cereal.
Pasta: fresh; dried; noodles.
Rice: long-grain, short grain, whole grain, basmati, jasmine, risotto.
Flour: plain flour, self-raising flour, wholemeal flour, non-wheat flour.

4. I can indicate correct plating and garnishing techniques using fruits and vegetables. 
Plating techniques: serving in odd numbers; adding height; contrasting colours; decorating with a sauce.
Garnishing techniques
Different vegetable cuts: julienne; chiffonade; jardinière; brunoise; macedoine; paysanne.

2. I can demonstrate appropriate preparation, cooking and plating skills of a one course meal. 
Mis en place: preparation of ingredients; equipment; cooking techniques.  

Learning Outcome: 5. I can demonstrate basic pastry making techniques.

10. I can list the different types of pastries.
Types of pastries: e.g.: short-crust pastry, filo pastry, choux pastry, crumble, flaky pastry, puff pastry.                             

5. I can indicate the process of the whisking and rubbing- in methods.
Rubbing-in method: sieve the flour; rub the margarine into flour; add other ingredients; bind with eggs; mix.
Whisking method: sieve the flour; whisk eggs and sugar; folding of flour.

3. I can demonstrate dishes using pastry techniques to produce sweets in a safe and hygienic way. 
Sweet dishes e.g. jam tarts, Victoria sandwich cake, chocolate and berry scones.

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