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PLAC6004 - Work Based Learning

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Title:Work Based Learning
Long Title:Work Based Learning
Module Code:PLAC6004
 
Duration:1 Semester
Credits: 5
NFQ Level:Fundamental
Field of Study: Placement
Valid From: Semester 1 - 2017/18 ( September 2017 )
Module Delivered in 5 programme(s)
Module Coordinator: Noel Murray
Module Author: SEAMUS FORDE
Module Description: The work placement is designed to consolidate and enhance the student's learning. The student is placed in a suitable workplace to learn off-campus for a period of not less than 12 weeks fulltime at the end of stage one. The student is supported by a member of lecturing staff and a mentor from the workplace. The experience gained will enable the learner to recognise his/her strengths and weaknesses regarding general competence and an awareness of the process involved in developing a career in the hospitality industry. Opportunities for placement have been carefully developed and nurtured by both tutors and their industry colleagues over a long period of time. Students should recognise that the placement will only be offered by the management of the hospitality business on the understanding that the student will remain in the position for the full summer period of 12 weeks
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Identify key areas where skills and competences should be developed.
LO2 Build a range of professional skills, knowledge and attributes which are required in the career role.
LO3 Adapt the professional skills that more senior colleagues use effectively in their role.
LO4 Recognise areas of learning that are important for effective professional standards and best practice.
LO5 Identify the importance of teamwork as part of a total quality management approach to improve quality and performance to meet customer expectations.
LO6 Maintain an up to date reflective diary.
Pre-requisite learning
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).

Opportunities for placement have been carefully developed and nurtured by both tutors and their industry colleagues over a prolonged period of time. The student should recognise that the placement will only be offered by the management of the hospitality business on the understanding that the student will remain in the position for the full summer period. Students will have received certification in Food Safety and You, Manual Handling,Ecolab Training
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.

No requirements listed
 

Module Content & Assessment

Indicative Content
Teamwork
Constant interaction with members of staff, management and colleagues
Problem solving
Students having to deal with customer relations problems, may need help from senior staff, taking constructive criticism
Reflective work practice
How to improve the standard of something done, do something differently, adapt an effective approach used by somebody else
Analysis
The analysis of work problems and solutions and understanding the link between theoretical course content and its application in the work environment
Communication/Customer care
Understand the most suitable method of communication to use in a given scenario
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Reflective Journal Up to date record of new learning, reflection on experience,learning from new experience, how did week go in terms of confidence, ability skill,action plan 1,2,3,4,5,6 50.0 Sem End
Practical/Skills Evaluation End of Placement Mentor's evaluation/assessment under various predefined headings. 1,2,3,4,5 50.0 Sem End
No End of Module Formal Examination
Reassessment Requirement
Repeat the module
The assessment of this module is inextricably linked to the delivery. The student must reattend the module in its entirety in order to be reassessed.

The institute reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecturer-Supervised Learning (Contact) Supervision of work placement, to include visit to workplace and interaction between supervisor and student pre- and post-placement 5.0 Once per semester 0.33
Independent & Directed Learning (Non-contact) Work Placement 100.0 Once per semester 6.67
Total Hours 105.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 0.33
This module has no Part Time workload.
 

Module Resources

Recommended Book Resources
  • Forde Seamus, Hospitality Management Year 1 Internship Workbook
  • Stella Cottrell 2010, Skills for Success, Second Edition Ed., Macmillan UK [ISBN: 0-230-25018-5]
This module does not have any article/paper resources
This module does not have any other resources
 

Module Delivered in

Programme Code Programme Semester Delivery
CR_OBARM_7 Bachelor of Business in Beverage Industry Management 3 Mandatory
CR_OHCMA_7 Bachelor of Business in Hospitality Management 3 Mandatory
CR_OCULS_6 Higher Certificate in Arts in Culinary Studies 3 Mandatory
CR_OHOST_6 Higher Certificate in Arts in Hospitality Studies 3 Mandatory
CR_OHCMA_6 Higher Certificate in Business in Hospitality Management 3 Mandatory

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