COTVET

LEARNING UNIT SPECIFICATION

Unit Title: Hospitality Industry

Commencement Date: January, 2015

Expiry Date: December, 2019

Level III: National Certificate I

Credit Value: 3.0

Access Statement: Access is at the discretion of the learning environment.

However, it would be beneficial if the learner had
successfully completed BECE, proficiency II in Hospitality
and Catering Management or had an equivalent
qualification.

Unit Introduction: On completion of this unit the learner will be able to explain
general principles, exhibit required attitudes and perform
basic skills in the hospitality industry.

Learning Outcome: 1. Demonstrate knowledge in the Hospitality

Industry

2. Demonstrate knowledge of Food and

Society

3. Demonstrate understanding in Ethnic Cookery

 COTVET
LEARNING UNIT SPECIFICATION

Unit Title: Hospitality Industry

Learning Outcome 1: Demonstrate knowledge in the Hospitality Industry

Performance Criteria:

(a) Explain the scope and work environment of the Hospitality

Industry

(b) Explain the roles of career opportunities members in the

Hospitality Industry

(c) State acceptable attitudes in hospitality industry

(d) Identify types of catering establishments

(e) Classify types of catering industry

(f) Explain the various grades in the catering establishment

Range Statement:

Career opportunity: Front Office, Food and Beverage, Housekeeping

Grading: Hotels (star): 6 (high) – 1 (low)

Restaurants: 1 (high) – 3 (low)
Evidence Requirements:

Written evidence of the learner’s ability to explain the scope, explain the roles of members, state
acceptable attitudes, identify types catering establishment, classify types of industry and explain
the grading of the Catering establishment is required as per PCs (a) - (f) and all the range.

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 COTVET
LEARNING UNIT SPECIFICATION

Unit Title: Hospitality Industry

Learning Outcome 2: Demonstrate knowledge of Food and Society

Performance Criteria:

(a) State factors which affect what we eat

(b) Explain influences on what people eat

(c) Describe the changing trends of food in the Ghanaian society

Range Statement:

Factors: Individual
Relationship
Emotional needs

Influences: Media, geographical, sociological, psychological,

Physiological, religious, economical, and scientific

Evidence Requirements:

Written evidence of the learner’s ability to, state factors, explain influences and describe the
changing trends is required as per PCs (a) - (c) and all the range.

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 COTVET
LEARNING UNIT SPECIFICATION

Unit Title: Hospitality Industry

Learning Outcome 3: Demonstrate understanding in Ethnic Cookery

Performance Criteria:

(a) Explain ethnic dishes

(b) Identify various ethnic dishes
(c) Prepare and cook ethnic dishes
(d) Serve ethnic dishes
Range Statement

Ethnic dishes: International: Cornish pasties, Irish stew, spaghetti

bolognaise, chicken Maryland, samosa.

Ghanaian: Green soup with tuo zaafi, aprapransa, bobitadi

with akple, grilled/fried fish and kenkey, Fanti
Fanti and etsew, otor, akyeke, gari fotor,
nkontomire stew with ampesi.

Evidence Requirements:

Written evidence of the learner’s ability to explain and identify ethnic dishes is required as per
PCs (a)-(b) and all the range.

Performance and product evidence of the learner’s ability to prepare cook and serve ethnic dishes
is required as per PCs (c) - (d) and all the range.

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 COTVET
LEARNING UNIT SPECIFICATION

Unit Title: Hospitality Industry

SPECIAL NOTES
1) The basic infrastructure, which will be convenient to facilitate learning for this unit, is a
normal sized classroom with all the basic requirements and a practical room, which will
be suitable for not more than twenty (20) learners for each session.
The required learning materials for this should be provided during facilitation.
The equipment should include catering equipment.
2) The standard of the workshop and classroom should comply with Factories, Offices and
Shops Act 1970 (Act 328).
3) The minimum qualification of a facilitator to be able to handle this unit effectively should
be National Certificate II in hospitality and catering management or its equivalent with a
minimum of two (2) years working experience.
SUPPORT NOTES:
This part of the unit specification is offered as guidance. None of the sections of the support
notes is mandatory.

NOTIONAL DESIGN LENGTH:

The Council for Technical and Vocational Education and Training (COTVET) allocates a
notional design length to a unit on the basis of time estimated for achievement of the stated
standards by a learner whose starting point is as described in the access statement. The use of
notional design length for this unit is 90 hours. The use of notional design length for programme
design and timetabling is advisory only.

PURPOSE:
The unit is designed to provide the learners with the knowledge and skills in the Hospitality
Industry. The development of skills and knowledge will be progressive from working
individually to working as a team in the classroom and practical room.

CONTENT/CONTEXT:
This mandatory unit will be undertaken in a situation where learners will be expected to achieve
a National Certificate I in Hospitality and Catering Management.

WAYS TO DELIVER THE UNIT:-

The content of this unit are weighted towards the acquisition of practical skills and knowledge
with emphasis placed on the learners’ central activity. Learning and facilitating approaches will
be adapted to the pace of the learner.

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Corresponding to Learning Outcome: 1-3
Learning outcome 1:
Learners must be able to demonstrate knowledge in the Hospitality Industry
Learning outcome 2:
Learners must be able to demonstrate understanding of food and society
Learning outcome 3:
Learners must be able to demonstrate understanding in ethnic cookery

Approaches to generating evidence

The achievement of the underpinning knowledge required for this unit would be assisted by the
use of hands – on experience. Facilitators should help learners to demonstrate practical elements
step by step until the learner feels confident. The safety factor should be thoroughly emphasised
consistently.

Assessment procedure:
Learning Outcome 1 PCs (a) – (f)
Learning Outcome 2 PCs (a) - (c)
Learning Outcome 3 PCs (a) - (b)
Learning Outcome 3 PCs (c) – (d)
short answer questions and exercises
short answer questions and exercises
short answer questions and exercises
practical exercises with check list

Corresponding to Learning Outcome 1:

The learner will be oriented to demonstrate knowledge in the Hospitality Industry

Corresponding to Learning Outcome 2:

The learner will be presented with learning materials to demonstrate understanding of food and
society.

Corresponding to Learning Outcome 3:

The learner will be presented with learning materials, equipment and ingredients to demonstrate
understanding in ethnic cookery.

Progression:
The unit forms part of the National Certificate I level in Hospitality and Catering Management
and upon successful completion the learner may progress to National certificate II in Hospitality
and Catering Management. Each unit is a separate part of the framework for the award and units
are not necessarily taken in a prescribed order, although there is a logical sequence to the
acquisition of the skill and knowledge concerned.