| CODE | HPH5001 | ||||||||||||
| TITLE | The Hospitality and Tourism Industry - A Vocational Approach | ||||||||||||
| UM LEVEL | 05 - Postgraduate Modular Diploma or Degree Course | ||||||||||||
| MQF LEVEL | 7 | ||||||||||||
| ECTS CREDITS | 5 | ||||||||||||
| DEPARTMENT | Health, Physical Education and Consumer Studies | ||||||||||||
| DESCRIPTION | This study-unit will develop the capacity of future teachers by a combination of subject content knowledge, pedagogical content knowledge, and application/practical knowledge. It is designed to provide learners with the theory and practice of vocational pedagogy to be able to teach factors related to the different types of tourism and different purposes of travel, the principles of sustainable tourism and the importance of tourism to the Maltese economy. Aspects of assessment related to these areas will be explored throughout the study-unit. Study-Unit Aims: The main aim of this study-unit is to enable prospective teachers of Hospitality to learn the various effective teaching and learning methods as well as the skills and competences that reliably lead to achievement of the learning outcomes. It will prompt students to explore the journey of hospitality as an academic and school subject and research area, as well as a contributor towards one of the main pillars of the local society. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - identify different learning methods which are used in vocational pedagogies; - demonstrate knowledge on how to engage students learning about the hospitality industry in secondary schools; - describe effective pedagogies that may be used in the teaching about hospitality, the tourism industry, the different types of business and the issues that have an impact on this sector; - demonstrate knowledge of pedagogical tools used to engage students to learn about effective communication and good customer skills. 2. Skills: By the end of the study-unit the student will be able to: - assess students in relation to good communication and customer care skills, and ways of behaving in an interview via peer assessment and feedback; - use a blend of teaching and learning methods, whereby the teacher guides the students utilising experiential learning and scaffolded knowledge; - produce assignment briefs with accompanying marking schemes according to the current syllabi; - develop and complete observation sheets to assess practical sessions. Main Text/s and any supplementary readings: Main Texts: - BTEC Hospitality Level 2 (2011) Pearson Education. - Foskett, D. and Paskin, P. (2011) The Theory of Hospitality and Catering (12th edition). London: Hodder Education. - Knight, A. (2000) Effective customer care. Directory of social Change. Supplementary Readings: - Spencer, B., & Claxton, G. How to teach vocational education: A theory of vocational pedagogy. [online] Available at http://www.winchester.ac.uk/aboutus/lifelonglearning/CentreforRealWorldLearning/Documents/How-to-teach-vocational education%20Bill%20Lucas%20Ellen%20Spencer%20and%20Guy%20Claxton.pdf - University of Malta. MATSEC syllabus Hospitality. [online] Available at www.um.edu.mt/matsec/syllabus |
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| STUDY-UNIT TYPE | Lecture, Practical & Group Learning | ||||||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Lyanne Agius Stefania Calleja Ruben Benjamin Dimech Paulino Schembri |
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2025/6. It may be subject to change in subsequent years. |
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