| CODE | HPN5003 | ||||||||||||
| TITLE | Practical and Demonstration Skills and Settings in Home Economics | ||||||||||||
| 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 enables students to become proficient in the practical skills required for the various fields in Home Economics by giving them the opportunity to practise the relevant skills and content, and utilise efficient, safe and sustainable materials and procedures. Importance is given to strategies for the effective transfer of skills to Home Economics students of different abilities and in diverse educational settings. This study-unit is designed to emphasise the pedagogy of conducting the practical components of HE and demonstrations. Emphasis is also made on the performance of the student in front of an audience where feedback is given so as to improve the competencies necessary during demonstrations. In addition to the content and skills, students will also be exposed to organisation and time management skills, and ways of procuring and managing the resources inside a Home Economics food lab. Students will be required to follow a course and obtain the Food Handlers鈥� certificate Category B which is about food hygiene principles and skills as part of this study-unit. Study-Unit Aims: The aim of this study-unit is to expose the students to appropriate knowledge and skills and correct procedures in food preparation techniques and culinary activities which are typically used in a Home Economics classroom. The study-unit will also address the scientific concepts of food composition and the application of basic food hygiene principles. It will guide the students to identify and use the correct procedures to ensure safety when conducting practical work in the classroom and when demonstrating a culinary technique. The study-unit will give opportunities for the students to implement effective strategies and correct teaching pedagogies during demonstrations and practical sessions which are suitable in a mixed ability setting, as well as create a set of resources to be used during a demonstration and/or practical session in Home Economics. The students will discuss the use of effective classroom management strategies in the planning of practical lessons. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - Identify areas in the Home Economics Curriculum in which practical work can be carried out; - Discuss teaching strategies that are essential in demonstration and practical sessions in mixed ability settings; - Explain use of an investigative approach during a demonstration session; - Describe by giving a scientific orientation to a demonstration session; - Outline effective classroom management when planning practical sessions, to include procedures to ensure safety in the classroom; - Outline the criteria for evaluation at the end of practical lessons. 2. Skills: By the end of the study-unit the student will be able to: - Critically assess a demonstration and practical session from the Home Economics curriculum; - Create a set of lesson plans for various topics which require a demonstration and/or practical session in the Home Economics curriculum; - Create a set of resources to be used during a demonstration and/or practical session in Home Economics; - Develop Preparation Sheets for HE practical lessons; - Use correct procedures to ensure safety and food hygiene when conducting practical work in the classroom; - Exhibit good culinary skills typically used in a HE classroom; - Implement correct teaching pedagogies during demonstrations and practicals which are suitable in a mixed ability setting. Main Text/s and any supplementary readings: Main Texts: - Campbell, J., Foskett, D., & Ceserani, V. (2011). Practical Cookery (11th ed.). UK: Hodder Education. - Mugliett, K. (2010). Seasonal and sustainable: Cooking for healthy living. Malta: Allied Publishers. Supplementary Readings: - Davies, J. (2000). Hammond's cooking explained (4th ed.). UK: Longman. - Lillicrap, D. & Cousins, J. (2006). Food and beverage service (7th ed.). UK: Hodder Education. |
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| ADDITIONAL NOTES | Co-requisite: Students will be required to follow a course and obtain the Food Handlers鈥� certificate Category B which is about food hygiene principles and skills as part of this study-unit. | ||||||||||||
| STUDY-UNIT TYPE | Practical | ||||||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Stefania Calleja |
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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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