Curriclum Essay
Curriculum Assignment
I am teaching Vocationally Related Qualification (VRQ) levels 1 and 2 in Food Service Theory and Practical. The age range for the course is variable however the majority of my learners are between 16-18 years. They do not need any qualifications to start the course however if they have not passed their English and maths it is compulsory that they do extra lessons in Functional Skills. Although learners do not need qualifications or experience learners are to have an interest in the industry. The qualification prepares learners to get employment in the hospitality industry. There are ten units and all must be completed to receive the qualification. The units are made up of tasks designated to suit learners needs and to help them demonstrate subject knowledge and to show what skills have been acquired throughout the year. The sessions consist of 1.5 hours of theory which will involve learning activities such as Q&A sessions, interactive educational games, role plays, case studies, leaflets/posters and end of unit tests. In addition to this learners will also be doing practical sessions weekly in a Realistic Working Environment (RWE) which will be in Reflections Restaurant or in the Bistro. The learners will have practical observations in the RWE sessions which they need to complete/pass to receive the end qualification. As well as the practical and theory sessions the learners get to enter relevant competitions throughout the year, work at functions like ‘The Pride of Tameside’ which look great on CVs and for enrichment the learners get to go on day and overnight trips to Hospitality Establishments. The catering department also organise guest speakers to come into the college to tell learners about their experiences, and how they got where they are at now.
In my understanding I believe that curriculum means a syllabus of what needs to be taught on a specific course in line with the governing body. Whether that is college
I am teaching Vocationally Related Qualification (VRQ) levels 1 and 2 in Food Service Theory and Practical. The age range for the course is variable however the majority of my learners are between 16-18 years. They do not need any qualifications to start the course however if they have not passed their English and maths it is compulsory that they do extra lessons in Functional Skills. Although learners do not need qualifications or experience learners are to have an interest in the industry. The qualification prepares learners to get employment in the hospitality industry. There are ten units and all must be completed to receive the qualification. The units are made up of tasks designated to suit learners needs and to help them demonstrate subject knowledge and to show what skills have been acquired throughout the year. The sessions consist of 1.5 hours of theory which will involve learning activities such as Q&A sessions, interactive educational games, role plays, case studies, leaflets/posters and end of unit tests. In addition to this learners will also be doing practical sessions weekly in a Realistic Working Environment (RWE) which will be in Reflections Restaurant or in the Bistro. The learners will have practical observations in the RWE sessions which they need to complete/pass to receive the end qualification. As well as the practical and theory sessions the learners get to enter relevant competitions throughout the year, work at functions like ‘The Pride of Tameside’ which look great on CVs and for enrichment the learners get to go on day and overnight trips to Hospitality Establishments. The catering department also organise guest speakers to come into the college to tell learners about their experiences, and how they got where they are at now.
In my understanding I believe that curriculum means a syllabus of what needs to be taught on a specific course in line with the governing body. Whether that is college
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