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Key Subjects

Last Updated: 22 February 2025

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All of the students attend regular in-house English lessons. 

The aim of these lessons is to provide each student with basic vocational level English with a specific focus on hospitality.

We recognise many of our students will have little or no English language knowledge so our classes start at the beginners level. 

Our English lessons include formal English classes and creative group activities. Classes include lessons that focus on listening, speaking, reading and writing.

Our group/class activities provide hands-on experience in using the language while also encouraging a co-operative team spirit. These group activities also  builds personal confidence and practical experience involving collaborative work.

Group Work
Practice

Details

Key Subjects

Last Updated: 20 March 2025

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Food production includes the kitchen skills and management techniques needed for food preparation, cooking and food presentation. It is a vital component a hospitality enterprise that serves food for its guests.

Involves the preparation of raw ingredients, cooking those ingredient via the instructions of a recipe to create food that can be eaten enjoyably and safely by guests.

Learning outcomes

• Introduction:
  Legislation and workplace hygiene procedures
.
  
• Kitchen equipment:
  Cooking equipment, processing equipment, cleaning and storage.
  
• Wet and dry cookery:
  Methods and application.
  
• Fruit, vegetables, grains, cereals, pulse and beans:
  Introduction, preparation and standard techniques.
  
• Salads:
  Hot and cold salads, vegetables in cuisines, preparation for fruit and vegetables for menu items.
  
• Seeds, nuts, herbs and spices, vegetable stock, soup and broth, sauces:
  Identification of ingredients and preparation.
  
• Eggs and farinaceous menu items:
  Preparation and use of eggs and starch based products in cooking.
  
• Seaford:
  Identification of fish and shellfish, nutrition, cooking methods.
  
• Poultry and game:
  Cutting, storing and trimming chicken, cooking methods, correct preparation and thawing.
  
• Meats:
  Beef, ham, pork, lamb and mutton, cooking methods.
  
• Baking:
  Yeast goods and characteristics, cake and fillings preparation and baking, cake variations and standard recipes and methods, cake decoration and presentation, pastries and fillings production and preparation, hot, cold and frozen desserts, cheese varieties.
• Beverage management:
  It includes the skills involved in making drinks and beverages, creating menus, stock control, pricing and the cleaning and maintenance of the bar area and equipment.
• Menus:
  Planning and writing menus, balancing a menu, menu costing, menu production.
• Food safety:
  Handling, preparing, and storing food to reduce the risk of food related illness.
  
  

Using the Wok
and Cooking Practice

Details

Key Subjects

Last Updated: 20 March 2025

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The back of house is concerned with the part of a hospitality enterprise that is not usually visible to guests and plays an essential role in running the enterprise behind the scenes.

Back of house includes many of the operational functions of the enterprise. No hospitality enterprise can function without the support of the team responsible for managing these operational functions.

Learning outcomes

• House-keeping and cleaning:
  Keeping rooms, bathrooms and common areas clean and hygienic it also includes keeping work areas neat, tidy, orderly and food safe.
• Stock control and inventory:
  Monitoring, tracking, and managing supplies within the enterprise to ensure the right amount of stock is available to meet the guest's and enterprise's requirement while minimising waste and maximising profitability.
• Introduction to finance and budgeting:
  Budgeting (annual, daily), analysing financial statements, record keeping, reporting and POS management.
• Staff management and human resources:
  Staff scheduling and roosters, personnel hiring and training, employee relations, labour laws and regulations, performance appraisal and feedback, staff motivation  and enterprise culture.
• Kitchen and room management:
  Managing both the food production within the kitchen (food preparation, inventory, staff rostering etc.) and the guest rooms or common areas within the enterprise facility (cleaning, maintenance, guest requests, customer service etc.) to  ensure the smooth and efficient service delivery to guests across all aspects of the enterprise.
• Maintenance:
  Maintaining the enterprise's infrastructure (facilities, equipment, and technology) in good working order to ensure that a enterprise is safe and comfortable for guests, to preserve the value of that infrastructure and to maintain the operational functions of the enterprise.
• Occupational health and safety:
  Basics of occupational health and safety in an hospitality environment including general first aid.

Group Activities to
Encourage Team Work