Draft as at August 2020
9b
Applied Learning (Senior Secondary Level) 2021-23 Cohort
Learning and Teaching Subject Title ： Western Cuisine
Area of Studies ： Services
Course Provider ： Vocational Training Council
In Western Cuisine, student-centred learning and teaching activities are designed to enable students to understand fundamental theories and concepts, develop their generic skills, and address their career aspirations in western food preparation industry.
Different modes of activities are employed to provide students with a systematic understanding about the context (e.g. lectures to grasp the basic concept about western cuisine, including the history and evolution of western cuisine, organisation, selections of food commodities, food hygiene and work safety in a western kitchen) and eye-opening opportunities to experience the complexity of the context (e.g. visits to restaurants/food plants/catering establishments to explore and experience the basic operations and services).
Students acquire an understanding of the workplace requirements, fundamental knowledge and skills essential for further learning within the area through learning-by- practising opportunities in an authentic or near-authentic environment (e.g. practical work in preparing basic western dishes, plate décor and food costing).
Students are also encouraged to develop and apply conceptual, practical and reflective skills to demonstrate entrepreneurship and innovation (e.g. discussions on the impacts of economic and sustainability issues in related to food trends). Students are given opportunities to integrate the knowledge and skills acquired and consolidate their learning (e.g. the integrated project lets students plan and prepare dishes for customers with specified diet needs. No standard recipes will be provided.
Students have to conduct a research and prepare their own dishes, based on the knowledge and skills acquired).
Draft as at August 2020
9b
Applied Learning (Senior Secondary Level) 2021-23 Cohort
Curriculum Pillars of Applied Learning in Context – Western Cuisine
Upon completion of the subject, students should be able to:
- demonstrate practical skills and work ethics in western kitchen operations;
- analyse the up-to-date profiles of the hospitality and catering industries;
- apply the concepts of hygiene and work safety in food preparation;
- evaluate the nature and properties of food, cultural and economic influences and sustainable development on the planning and design of food product, nutritional science and service sequence;
- select the appropriate food commodities for the preparation of western cuisine dishes (for Elective: Culinary Arts Stream) or bakery and dessert products (for Elective: Dessert, Baking and Pastry Arts Stream); and - develop self-understanding for further studies and career development in
the related fields.
Through the specific contexts related to the subject, students have different learning opportunities, for example:
1. Career-related Competencies
- understand the professional ethics and responsibilities of a chef in the modern western kitchen with a view to striking a balance between social responsibility, company benefits, guests’ right etc;
- develop personal attributes essential to the services industry, e.g. building up the professional image as a chef;
- acquire a range of specific technical knowledge and skills in service and in catering industries such as basic cooking skills and dish preparations, managing western kitchens and general service sequences in
restaurants;
- develop their interpersonal skills to co-operate with peers within a team and develop good team spirit in western kitchens; and
- explore the aptitudes and abilities required in services industry and develop a personal roadmap for further studies and career development.
Draft as at August 2020
9b
2. Foundation Skills
- demonstrate effective communication skills in group practices, discussions and presentations using professional terminology and language in kitchen setting;
- apply information technology skills related to the operations of a kitchen setting; and
- apply mathematical skills in the calculation of food cost and recipe development.
3. Thinking Skills
- demonstrate creative thinking skills and analytical skills when designing recipes and preparing dishes of different themes;
- demonstrate problem-solving and decision-making skills in handling possible accidents or crisis in the kitchen; and
- evaluate both regional, seasonal and healthy perspectives as well as the constraints in resources when planning menu.
4. People Skills
- demonstrate self-reflection skills by receiving feedback from tutors and classmates on the food preparation procedures and the finished products;
- illustrate self-management skills, e.g. managing their own personal outlook to project a professional image as a chef; and
- demonstrate interpersonal, collaborative and team working skills through co-operating with others in designing and preparing dishes.
5. Values and Attitudes
- show honesty and integrity, as well as respect for others and law and authority by employing trade standards, rules and regulations in managing a western kitchen, e.g. food safety and sanitation in food preparation;
- demonstrate positive attitudes (e.g. enthusiasm, motivation and willingness to learn) in achieving international standards of food production; and
- show self-confidence and sense of responsibility in food preparation and services.
