Module Details

Module Code: HOSP6101
Title: Learning at Third Level
Long Title: Learning at Third Level
NFQ Level: Fundamental
Valid From: Semester 1 - 2022/23 ( September 2022 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: The aim of this module is to support Apprentices in their transition to becoming independent learners in higher education by enabling them to develop learning skills and strategies essential for success at this level.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Plan and organise for the learning environment.
LO2 Demonstrate ability in academic writing for various types of assignments.
LO3 Source, evaluate, and reference information.
LO4 Perform effectively in a range of assessment methods.
Dependencies
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).
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
 
Indicative Content
Time management and Study skills - 40%
Organisational skills, planning, prioritising and procrastination. Work/life balance, balance/ stress management., study skills, development appropriately with staff/peers-email etiquette/social media/WhatsApp groups. Team work, learning in a diverse student environment.
Academic writing and research Skills - 30%
Research skill/locating information/evaluating your sources, apply referencing guidelines, report writing, giving effective presentations, guidance for reflective writing, reflective journals/recording student learning experience in the workplace.
Assessment and examination techniques - 30%
Purpose of assessment, formative and summative, assessment as a reflection of the syllabus/learning outcomes, understanding the various kinds of assessment, long answer, short answer, multiple-choice questions. Marking grids, revision skills and exam techniques, understanding and preparation for assessment and exams. Effective use of feedback, self assessment.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Written Report % of Total Mark 30
Timing Week 6 Learning Outcomes 4
Assessment Description
Reflective assignment
This should be linked to the completion of a number of reflective reports from the apprentices work based reflective journal.
Assessment Type Presentation % of Total Mark 20
Timing Week 9 Learning Outcomes 4
Assessment Description
Student will complete an in class presentation on a topic related to the programme and complete a self-evaluation of their presentation skills.
Assessment Type Reflective Journal % of Total Mark 50
Timing Sem End Learning Outcomes 1,2,3,4
Assessment Description
Students review the skills and competencies developed both in their workplace and in the modules undertaken in Semester One. Components of this journal to be completed and submitted on canvas during the semester.
No End of Module Formal Examination
Reassessment Requirement
Coursework Only
This module is reassessed solely on the basis of re-submitted coursework. There is no repeat written examination.

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

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Practical/Workshop Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 5.00 5
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 2.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 5.00 5
Lab Contact Practical/Workshop Every Week 2.00 2
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 2.00
 
Module Resources
Recommended Book Resources
  • Cottrell, S.. (2019), The Study Skills Handbook, 5th. Bloomsbury Academic, [ISBN: 9781137610874].
  • Tracy, E.. (2006), The student's guide to exam success, 2nd. Open University Press, [ISBN: 9780335220489].
  • Cameron, S. (2016), The Business Students Handbook, Pearson Education Ltd, [ISBN: 9781292088648].
  • Cottrell, S.. (2019), The Study Skills Handbook, E-Book. Bloomsbury Publishing Plc, London.
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCUAR_7 Bachelor of Arts in Culinary Arts (Apprenticeship) 1 Mandatory