pre-course handbook ba (hons) professional cookery with

Pre-Course Handbook

BA (Hons) Professional Cookery with foundation

London Geller College of Hospitality & Tourism

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BA (Hons) Food and Professional Cookery with foundation

Course Handbook

2016-2017

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BA (Hons) Food and Professional Cookery with

foundation

Course Handbook

Contents

Page No. Section 1 Key Information 1.1 Welcome to the Course 4 1.2 Overview of the Course 5 1.3 Sources of Help and Support 6 1.4 Facts and Figures 8 1.5 Your Responsibilities 9 Section 2 Structure and Content 2.1 Introduction 13 2.2 Award Title, Exit Points and Progression 14 2.3 Course Philosophy, Aims and Objectives 14 2.4 Course Outline 15 2.5 Course Summary 15 Section 3 Learning, Teaching and Assessment 3.1 Learning and Teaching Approaches 25 3.2 Assessment 25 3.3 UWL Graduate Attributes 27 Section 4 Quality Management and Enhancement 4.1 Course Management 28 4.2 Student Evaluation 29 4.3 Course Committee/Board 29

Section

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Key Information

1.1 Welcome to Course

Dear Student,

Welcome to The London Geller College of Hospitality and Tourism, a centre of

vocational excellence in culinary arts education provision. We hope you will

enjoy and embrace the academic and social life of the College and University

alike.

You are embarking on a new learning experience, which we are sure will be

both exciting and stimulating. This course presents you with the opportunity to

develop a range of skills enabling you to operate effectively in the hospitality

industry and progress rapidly to a senior level especially in a food production

environment.

The BA (Hons) Food and Professional Cookery with foundation will build the

knowledge and skills you will need, enabling you to focus on both the practical

aspects of the industry, whilst encouraging you to develop a broad knowledge

of business, intellectual critical thinking and problem solving, essential to your

career development.

You are joining a course that welcomes students from a wide variety of cultures,

international backgrounds and academic achievement.

We hope you will find this a lively and stimulating environment in which to learn.

We wish you every success with your studies.

The Academic and Administrative Teams of the London Geller College of Hospitality & Tourism

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1.2 Overview of the Course

This handbook contains information based on a Course Specification formally

approved by the University. The relevant sections of the specification – for

example, the course’s aims, module content, learning outcomes, teaching and

learning methods, assessment requirements – are incorporated into the

handbook. The full Course Specification is available from the Course Leader.

For information regarding University Regulations, Policies and Procedures,

please see the current Student Handbook, relevant supplement and the UWL

website. The regulations applying to a student will be those in place for the

academic year of their enrolment.

The BA (Hons) Food and Professional Cookery with foundation prepares the

student for a career in professional cookery and food related occupations.

Students will be able to enter the industry in traditional sectors such as hotels

and restaurants, while others may wish to become food consultants, chef

managers in contract catering or work for supermarkets as food buyers. The

course has a high content of practical work underpinned by intellectual skills,

critical thinking and problem solving. It especially focuses on diet and nutrition,

the cultural aspects of food choice, healthy eating and responsible food

marketing. There is also a module on Hospitality Business Management which

is an important aspect of the hospitality industry and which helps students to

understand the various aspects of managing people and resources in

commercial environments.

The BA (Hons) with foundation also develops academic abilities in related

cognate areas. These areas include, for example, nutrition, microbiology and

food hygiene. Thus, professional cookery encompasses the practice and

development of culinary and psychomotor skills combined with the relevant

management disciplines, drawing on a blend of the art and, sciences of the

culinary practitioner.

The length of the academic year for the BA (Hons) Food and Professional

Cookery with foundation course has been designed to suit the target market.

London has a transient working population in the catering/culinary arts sector.

This curriculum model is well established within the subject area, having been

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used for a number of years on the Advanced Diploma in Food and Professional

cookery and the previous foundation degrees. The course is delivered on a full-

time basis two/three days per week and can be completed in three years.

1.3 Sources of Help and Support

Dean, London Geller College of Hospitality and Tourism

James Edmunds

Email [email protected]

Phone 0208 231 2927

Location WK.02.002

Deputy Dean, London Geller College of Hospitality and Tourism

Janet Rowson


Phone 0208 231 2286

Location WK.02.002

BA (Hons) Food and Professional Cookery Course Leader

Nathan Vasanthan


Phone 0208 231 2985

Location WK.GF.002

Senior Lecturer Peter Pelham


Phone 0208 231 2941

Location WK.GF.002

Associate Professor Amalia Tsiami


Phone 0208 209 4422

Location WK.01.003

Senior Lecturer Jo Tucker


Phone 0208 231 2632

Location WK.03.005

Senior Lecturer Steve James

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mailto:[email protected]







Phone 0208 231 2300

Location WK.GF.002

Lecturer Peter Cross


Phone 0208 231 2941

Location WK.GF.002

Lecturer Thomas Kyritsis


Phone 0208 231 2302

Location WK.03.005

Lecturer Ben Christopherson


Phone 0208 231 2300

Location WK.GF.002

Administration officer Luigi Pisanelli


Phone 0208 231 2302

Location HAT.GF.004

Subject Librarian James Concannon


Phone 020 8231 2251

Location UWL library

Placement Coordinator Rebecca Jones


Phone 020 8231 2453

Location BY.GF.008

Throughout your course of study, you will have access to a wide variety of

sources of support depending on your individual circumstances and needs.

Apart from the University-wide support framework, which encompasses the

Course Leader, Modules Leaders, the Subject Librarian, the Internship/Careers

Team and your Course Administrator you will also have at your disposal the

following:

• Careers and Employment Services

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• Student Advice Team • Disability Team • Information and Funding Team • Accommodation Team • Chaplaincy • Counselling • Medical Centre • The International Office (Non-EU students only)

Further details are outlined in Section 4 of this document.

1.4 Facts and Figures Teaching and Learning Data Percentage of participants’ study time: Level 3 Level 4 Level 5 Level 6

Scheduled teaching & learning time 20% 27% 28% 28% Guided independent study time 80% 62% 61% 72%

Time on Placement 0% 11% 11% 0%

Assessment Percentage of final marks assessed by:

Level 3 Level 4 Level 5 Level 6

Exam 10% 8% 19% 8% Coursework 57% 47% 42% 63%

Practical 33% 45% 39% 28%

1.5 Your Responsibilities

For a full description of your entitlements and responsibilities please consult the

Student Handbook: http://www.uwl.ac.uk/students/Current_students.jsp

The course team and other University departments will always contact you via

your University email address. So please ensure that you check your University

email account regularly.

Students should follow the university, course and module inductions, which are

specifically intended to inform students how to access services and pass your

modules successfully. Failure to attend these important module induction

sessions may disadvantage you as a learner.

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http://www.uwl.ac.uk/students/Current_students.jsp

The student will study a range of skills, both academic and practical, which

underpin the competences necessary to become an advanced practitioner in

the sector. Full attendance is strongly advised particularly where successful

teamwork relies upon the participation of all stakeholders.

Material resources, food items, large and small equipment have group

ownership, It is imperative all learners share resources. Staff make every effort

to use resources wisely giving due consideration to both the learner and the cost

implications, where a student attends a practical late those food resources may

have been returned to food stores.

Students will study concepts and models appropriate and applicable to the

business of hospitality whilst developing a critical thinking approach through

research and self- directed study.

The student will have the opportunity, where time allows, undertaking a stage or

participating in industry events commensurate with the scope of their ability. UWL

patrons and placement providers are aware of the need to gain industry exposure,

and provide excellent opportunities for students at leading establishments in London

and surrounding areas.

Students are more likely to be invited to interview where they can list industry

experience on their Curriculum Vitae. Students who forego industry exposure risk

disadvantaging themselves in any job market.

In addition to the taught course, curriculum related learning may take place off-

site and should be attended smartly presented in business style attire

commensurate with the task or venue. The hospitality industry is a disciplined

profession often reflected in smart personal presentation.

Guest speakers and practitioners from leading sector providers attend the college

throughout the academic year offering valuable insight and knowledge to the

learner. You are strongly advised to attend as many of these events as possible,

where feasible, tutors may make alter session times to allow students to attend.

Food Hygiene and Food Safety

Please refer to the publication “Food Safety in Practical Areas” (Paskins, 2016)

Attendance and punctuality in practical areas It is expected students will attend all classes punctually particularly where

teamwork and commercial pressures are additional pressures upon learners.

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A suggested start time for the commercial outlets is 15 minutes prior to the

session start time, allowing for class & ingredient set up time. It is not possible

to make up learning time where a class has been missed. Marks will be lost

where portfolio evidence is experiential and is submitted for marking.

Where food handling work is concerned respiratory infection, colds, coughs and

sore throats are not conducive to hygienic food preparation, where you have an

illness please inform your tutor via you student e-mail, copy in your course

leader to avoid an absent recording on your attendance.

Uniform and Equipment Uniform and equipment requirements reflect both industry norms and safety

requirements. Most of the equipment you will need will be provided by the

University; however you are required to provide full, clean uniform for yourself.

All students embarking on the BA (Hons) Food and Professional Cookery with

foundation course must have the required uniform and equipment for the start

of session.

This means that all chefs must come to each practical lesson following these

criteria:

1. Clean chef hat (preferably white) 2. Clean white chef jacket 3. Blue or black and white chef trousers 4. Clean white chef apron 5. Kitchen safety shoes on (no trainers or open toe sandals) 6. Each student should bring paper and pencil 7. Knives and utensils suitable for the practical session 8. No wearing of bracelets, loose earrings or nail varnish 9. Please put mobile phones on silent and any other electronic devices 10. Be well-groomed, clean and tidy Please note it is your responsibility to ensure you have the required equipment

and/or uniform - failure to do so might impede your ability to take part in the

practical elements of the course.

Section

2

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Structure and Content

2.1 Introduction

Using your handbook

This handbook is for students undertaking BA (Hons) Food and Professional

Cookery with foundation Course. The handbook is an essential document for

you and we have tried to make it as accurate and informative as possible.

However, it is important to note that as a student at UWL you will also receive

other sources of essential and invaluable information regarding your academic

and social life at the University this will include other handbooks and

documentation, which will include:

• UWL Student Handbook

• Module Study Guides

• Learning Skills Development Workbooks

This handbook provides a general introduction to the course and its various

components and you should read it carefully when you enrol - at whatever stage

or year this takes place. It is also a good idea to re-read it and refresh your

understanding at the start of each semester.

The handbook contains essential information about the Course. Details about

University regulations which affect you, such as pass criteria and progression

regulations, as well as procedures for extensions to assignment hand-in dates,

mitigation, appeals and so on, are provided in your UWL student Handbook.

Please take the time to ensure that you not only read them but fully understand them! Your Course Leader or Learning Skills Tutor will be happy to explain anything you do not fully understand. This handbook is for you, so please feel free to make helpful comments on the

style of presentation and contents.

2.2 Award title, Exit Points and Progression

After 2 years successful study at Level 3 and 4 and subject to your achieving

240 credit points, having submitted and passed all the required modules, you

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have a stop off option award Certificate in Higher Education.

After 3 years successful study and subject to your achieving a total of 360 credit

points having submitted and passed all the required modules, you have a stop

off option award Diploma in Higher Education.

This course has the full award of BA (Hons) Food and Professional Cookery

with foundation, to achieve this you will have successfully passed 24 modules

gaining a total of 480 credits. A Post Graduate Masters route provides

seamless progression to MA in Food Business Management or MA in Luxury

Hospitality Management.

2.3 Course Philosophy, Aims and Outcomes

The course is intended for the professional who wishes to work in the hospitality

industry, both from the local area and from overseas, where hospitality and

tourism are major economic drivers. It allows you, the student, to gain a higher-

level qualification based on your craft skills allowing you to further develop and

enhance them. The course provides a vehicle for personal and professional

development crucial to success in the hospitality industry, where the ability to

communicate your vision effectively with colleagues and customers alike is vital.

The hospitality industry is diverse, comprising major sectors such as hotels,

public sector catering, contract catering, restaurants, gastro-pub, food retailing

sectors and event caterers. The demand for skilled practitioners and managers

with operational ability is paramount. The hospitality industry is a major provider

of employment and a source of economic stability worldwide. This course

provides a broad base on which a career specialism can be built. Career advice

and guidance is encouraged very early in the course. A comprehensive CV is

paramount to successful career development. Students should use every

opportunity to network, stage and placement at appropriate establishments and

via college patrons at all stages of the course.

2.4 Course Outline

Included in each module, listed in the Module Study Guide (MSG) are learning

aims and learning outcomes which are critical areas of skills acquisition,

essential underpinning knowledge and academic understanding of the

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discipline.

All practical marks based on modules delivered in the commercial operations

are attendance dependent, where absence occurs a mark cannot be given for

work subsequently submitted in absence, marks may be lost pro-rate in these

instances.

Learning aims and outcomes have been developed based on employability and

professional development with eventual mastery of the subject being desirable.

The curriculum meets these outcomes through its relevance to the modern

industry and, in particular, the development needs of the employee.

On successful module completion, students will have the practical skills

demanded by employers together with the intellectual underpinning knowledge

required for fast track career development.

2.5 Module Summary

Included in each module, learning aims and outcomes are critical to the areas

of both practical skills acquisition and essential underpinning knowledge vital to

understanding and applying the subject knowledge.

The learning outcomes have been developed based on employability and

professional development with eventual mastery of the subject being desirable.

The curriculum meets these outcomes through its relevance to the modern

hospitality industry and, in particular, the development needs of the industry and

the knowledge identified by employers and in consultation with People First.

On successful module completion, students will have the practical skills

demanded by employers together with the intellectual underpinning knowledge

required for fast track career development with the business acumen to become

an active practitioner and model citizen.

Level 3: Year 1

• Business Environment of Tourism, Hospitality & Leisure (20 Credits)

• Careers in the HEAT industry (20 Credits)

• Delivering the Customer Experience (20 Credits)

• Introduction Culinary Techniques (20 Credits)

• Academic Performance (20 Credits)

• Personalised Learning (20 Credits)

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Level 4: Year 2

• Academic Development and Employability (20 Credits)

• Kitchen Operations (20 Credits)

• Food Microbiology and Hygiene (20 Credits)

• Introduction to Accounting and Finance (20 Credits)

• Modern Patisserie Techniques (20 Credits)

• Applied Food Sciences (20 Credits)

Level 5: Year 3

• Product Development for Dietary trends (20 Credits)

• Diet and Nutrition (20 Credits)

• Managing Human Resources (20 Credits)

• Research Methods for Managers (20 Credits)

• Global Food Network (20 Credits)

• Contemporary Culinary Influences (20 Credits)

Level 6: Year 4

• International Gastronomy (20 Credits)

• Applied Nutrition (20 Credits)

• Culinary Design Concepts (20 credits)

• Strategic Food and Beverage Management (20 Credits)

• Food Policy (20 Credits)

• Service Industry Dissertation (20 Credits) or Business Project (20

Credits)

Level 3 Modules

Business Environment of Tourism, Hospitality & Leisure

This module will seek to identify the structure and characteristics of tourism,

hospitality and leisure industry and examine how external factors within the

business environment influence its growth and development. It will explore

emerging issues at both a national and international level and enable students

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to understand the framework in which the tourism, hospitality and leisure

industry functions and the context in which managers make their decisions.

The content of this module includes the following topics:

• Business Environments: SWOT and PESTLE Analysis

• The Political Environment

• The Economic Environment

• The Socio-cultural Environment

• The Technological Environment

• The Legal Environment

• The Ecological Environment

• Globalisation and Global Issues

• Ethics and Corporate Social Responsibility (CSR)

• Challenges for the Tourism, Hospitality and Leisure Industry

Careers in the HEAT industry

The aim of the module is to introduce the learners to the importance of

understanding careers in the Hospitality, Events, Aviation and Tourism (HEAT)

industries at the start of their academic studies.

This module will cover the following areas:

• Career maps in the HEAT industry

• Why careers in the HEAT industry overlap

• Your personality and your career

• Industry bodies

• Employer guide

• Your career and international, multinational, medium and small

business.

• Personal etiquette and your career

• Social media etiquette and your career

• What employers are looking for

• Career master classes from industry

• Developing your career through study

Delivering the Customer Experience

The aim of the module is to introduce the learners to the role and importance of

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customer service and experience within the hospitality, tourism, events, and

airline industries.

This module will cover the following areas:

• The significance of customer service

• Customer care and the organisation

• Communication

• Complaint handling and resolving problems

• Keeping customers informed

• International etiquette and protocol

• Social Media

Introduction to Culinary Techniques

At the end of this module you will have had the opportunity to obtain a

comprehensive knowledge and understanding of culinary techniques. In

addition you will have developed a range of practical skills in the kitchen.

This module is designed to give you the opportunity to develop and practice a

wide range of skills used in the kitchen with the underpinning theory to support

your learning. Throughout this module you will have the opportunity to fully

participate in practical sessions, which will not be restricted to the kitchen alone.

From this you will not only understand how food production operates, but will

have the opportunity to gain practical skills which will enable you to approach

the workplace with a credibility of knowledge of this area which you can apply

in practice. This module will take you through basic food ingredients, control of

stock, costing and menu planning leading to a written exam and a practical in

the kitchen exam.

Academic performance

The Academic Performance module is designed to help you to develop the

critical thinking and study skills that will allow you to become a successful and

independent learner.

For this module you will be required to undertake online, guided study, which

will be supported via an online forum to which all students will be expected to

contribute. The forum will be moderated by a member of staff. These guided,

online tasks will then be put into practice during class time, where you will further

develop your skills and build on your self-study. As this module combines face-

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to-face class time with guided online self-study, you will find yourself gaining the

skills needed to deal with the challenges of learning in a newly digitised future.

A unique feature of the module is that you will be asked to place yourself in a

real world work situation. By taking the role of a panel member hearing an

imaginary appeal in a court, you will assess a range of material in a range of

mediums, which will be revealed to you on the module website as the course

progresses.

In dealing with the wide variety of material and in constructing a strong

argument, you will learn, and then demonstrate, a wide range of skills that are

essential for university study.

Personalised Learning

The Personalised Learning module is intended to equip you with the skills you,

personally, need to progress successfully onto level 4, first year, undergraduate

study. The module is highly flexible and is designed to cater to your individual

learning needs.

You will begin the module with a consultation with a tutor who will discuss the

options available with you. Based on an initial diagnostic and needs analysis

you will decide, with your tutor, which options to choose.

This module will run for the duration of the academic year in order to give you

the best opportunity to develop and maximise your skills over a longer period of

time. This module is linked to your subject specific tutor group.

Level 4 Modules

Academic Development and Employability

The aim of this module is to help the student’s research academic sources and

develop a critical approach to apply the correct academic writing skills. In

addition, the module aims at helping students develop knowledge and

understanding of employment in the sector as well as to enhance their

employability.

Kitchen Operations

This module requires the student to work in a team environment using industry

best practice in food preparation, cooking and presentation skills. Students must

appreciate and apply an understanding of larger scale food production using

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forward planning and effective communication throughout the module.

Students are required to produce their proposed menu dishes with the

assistance of their peer group as a food production team, to be offered in Pillars

and Feast restaurants as a part of the broader food offer.

Working in an environment where good teamwork is an essential element to

successful outcomes, the student is individually planning, preparing, cooking

and presenting dishes of high quality in all instances of food offer.

Food Microbiology and Hygiene

This module assumes little or no prior knowledge of microbiology. The basic

principles of microbial growth will be introduced and related to their importance

for food safety and stability. The role of processing techniques in the inhibition

and destruction of microorganisms e.g. heating, chilling, freezing, will be

examined. The importance of hygiene and cleanliness for premises and

personnel will be explored in detail. The module will also include food-handling

codes of practice and legislation. The essential elements of the Hazard Analysis

Critical Control Point (HACCP) system will be introduced. A number of case

studies will be undertaken to ensure familiarity with HACCP and the role of risk

assessment in determining the nature of appropriate control.

The aim of this module is to introduce food microbiology and hygiene and their

importance in food safety and quality. Key principles relating to the presence

and control of disease-causing and spoilage organisms in foods will be

presented. Ways in which pro-active microbial control in food preparation can

be achieved will be explored. The module includes a substantial component of

practical, laboratory work to underpin the principles presented in the theoretical

sessions. The Hazard Analysis Critical Control Point system is also considered

as well as compliance with legal and commercial requirements for the

preparation of safe food.

Theory sessions are supported by full attendance of all practical laboratory,

missing sessions may affect your overall results & progression.

Introduction to Accounting and Finance

This module provides a foundation programme of studies in accounting and

statistics in an appropriate industrial context. The role of accounting and

statistics in the decision making process is stressed. The module includes

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essential conceptual underpinning as well as practical applications and

encourages an appropriately critical approach. The module also lays the

foundations for level five studies in Financial Management for the Hospitality

Industry.

Modern Patisserie Techniques

This module develops and enhances the range of preparation and serving skills

for the food offerings in hospitality operations. It introduces the students to a

variety of methods and ideas for creating and presenting food.

Students are required to investigate commercial aspects regarding realistic and

rational methods for manufacture and utilization of the ingredients and products

in accordance with quality and portion control. This module builds student’s ability to express themselves accurately and

improve communicative competence when analysing and appraising others

work. The teaching course is contained in a 12-week period and comprises four hours

of contact time per week. Typically the class time will comprise some formal

sessions enabling the presentation and demonstration of new, key topic

information and kitchen sessions where students can develop cooking skills and

finishing techniques. These sessions may be taught consecutively allowing for

some diversification of activity to include individual and teamwork.

Applied Food Sciences



variety of methods and ideas for creating and presenting food. Students are

required to investigate commercial aspects regarding realistic and rational

methods for manufacture and utilization of the ingredients and products in

accordance with quality and portion control. This module builds student’s ability

to express themselves accurately and improve communicative competence

when analysing and appraising others work. The teaching course is contained

in a 12-week period and comprises four hours of contact time per week.

Typically the class time will comprise some formal sessions enabling the

presentation and demonstration of new, key topic information and kitchen

sessions where students can develop cooking skills and finishing techniques.

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These sessions may be taught consecutively allowing for some diversification

of activity to include individual and teamwork.

Level 5 Modules

Product development for Dietary Trends

The module reflects the need for a thorough understanding of the current dietary

considerations when preparing pastry and confectionary products to an

advanced level. It will cover a wide range of key topic areas including:

• Dietary guidelines and recommendations for the UK.

• The health benefits of fibre, fruits and vegetables.

• Identification of foods as being made from whole-grains or refined

grains.

• How to reduce or replace sugar, fat and salt in pastry and confectionary

products.

• Alternatives for customers with food allergies and intolerances and

customers following specific ‘lifestyle’ and religious diets.

Diet and Nutrition

This module aims to develop your facts of nutrition and will specifically look at

the energy providers - proteins, fats and carbohydrates and the micronutrients

with macro powers, which are the essential vitamins and minerals. With this

knowledge and a specialist computer software package you can determine if

your diet is in accordance with recommended intakes and UK government

guidelines. You will then have the experience to select specific foods to achieve

optimum health and be able to design diets for both yourself and individual case

studies. We will also discuss the numerous fad diets on the market, understand

how our body uses energy and how much we need and explore the latest

buzzwords of antioxidants and phytochemicals. This module will question if we

really are what we eat.

Managing Human Resources

This module aims to enable participants to gain knowledge and understanding

of the activities involved in effective human resource management within the

hospitality / tourism / food / events / aviation industry. The module focuses on

practices and processes of how people are managed at work. In addition, it

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identifies the current trends in human resources management.

Research Methods for Managers

The module aims at providing students with broad knowledge and

understanding of the principles and practices in conducting research. It focuses

on the use of a range of different research methods in order to successfully

undertake a dissertation or any research project. The module encompasses the

understanding and application of appropriate research designs, research

statistics, the use of the computer for data analyses, and report writing and

presentation.

Global Food Network

This module aims to provide students with an understanding of the principles of

production operations management and assess the value chain from economic

/ social / environmental perspectives. By applying the principles and practices of analysis offered in this module,

students will be able to develop strategies that optimise the food choices when

creating menu offerings, thus enhancing their contribution to the society that

they operate in.

• Content to be covered:

• Introduction to the global food network

• Scale and scope of the global food network

• Supply/value chain management/production operations management

theory

• Stakeholders, ethics and social responsibility (CSR) in the global food

network

• Food Production systems

• Food Markets and Purchasing

• Preparation and Consumption

• Resource and Waste Recovery

• Concepts of collaboration

• The future possibilities of the global food network

Contemporary Culinary Influences


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variety of methods and ideas for creating and presenting food. Students are

required to investigate commercial aspects regarding realistic and rational

methods for manufacture and utilization of the ingredients and products in

accordance with quality, portion control and modern plating techniques.

This module builds student’s ability to express themselves accurately and

improve communicative competence when analysing and appraising others

work. The teaching course is contained in a 12-week period and comprises four

hours of contact time per week. Typically the class time will comprise some

formal sessions enabling the presentation and demonstration of new, key topic

information and kitchen sessions where students can develop preparation,

finishing and presentation techniques. These sessions may be taught

consecutively allowing for some diversification of activity to include individual

and teamwork.

Level 6 Modules

International Gastronomy

This module encourages you to develop an in-depth knowledge of International

Gastronomy realistic to the hospitality industry. It will develop your analytical

and evaluative skills, providing you with the opportunity to learn to understand

and appreciate consumer behaviour.

Food production managers require life-long learning and understanding of good

food and wine; this module encourages you to build on your previous knowledge

to develop an in-depth understanding of international gastronomy, enabling you

to extend the boundaries of conventional disciplines in culinary practices whilst

creating a culture to fuel the desire to achieve the higher standards in your

profession.

By developing your desire to research and evaluate international gastronomy,

its culinary heritage, sociological, physiological and ethical boundaries and the

future development of this diverse and absorbing subject, this module aims to

provide you with the opportunity to critically analyse and evaluate the social and

economic factors which interact and influence consumers’ food choice and

cuisine preferences.

Applied Nutrition

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This module will provide you with a comprehensive understanding of the current

dietary considerations when preparing and finishing food products. The module

will investigate alternatives and modifications to classical and contemporary

products for consumers with specific dietary needs. The module will also

develop an appreciation of the current healthy eating guidelines.

The module aims to:

• Consider the nutritional needs throughout the lifecycle. • Investigate calorie and macronutrient content of foods using nutrition

software. • Demonstrate nutritional information using labelling, packaging and

marketing. • Appreciate and apply the principles of nutrition to food preparation. • Recognise suitable alternatives for customers with food allergies,

intolerances & sensitivities. • Appreciate the principles behind specialist diets and consider the alternatives

for specific consumer groups.

Culinary Design Concepts

This module helps you to develop and enhance the range of preparation and

serving skills for Centre Pieces and Petit Four design. It introduces the students

to a variety of methods and ideas for creating Centre Pieces and Petit Fours:

• Encourages students to investigate commercial aspects regarding

realistic and rational methods for manufacture and utilization of the

ingredients and products.

• Develops student’s ability to express themselves more accurately and

improve communicative competence when analysing peers work

• Encourages the student to participate as a member of a team.

Strategic Food and Beverage Management

The key purpose of this module is to develop your business awareness covering

marketing, food and beverage systems and practical business principles in

relation to the operation of food and beverage outlets.

The module requires the student to develop a range of business techniques to

enable you to work more effectively as a manager. For example formulate a

food and beverage business plan, forecasting the probable outcomes involving

the critical analysis of data. Design and systematise a new food and beverage

management system, evaluate aims, policies and standards embedded in food

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and beverage management systems and critically assess new systems.

Appraise the food and beverage consumer, consumer-product relationship and

appreciate the importance of marketing sales and promotion in relation to food

and beverage management.

Food Policy

This module considers the complex relationship between food producers,

traders, processors and consumers. It examines the power and control that

key actors and players exert on different parts of the global food environment

and the dynamics of the policy issues that make up the modern food system.

The module aims to examine the key forces and policies that influence the

decision-making processes of the modern food system and to investigate its

impact on global food availability.

*Option modules: students will select 1 option at the start of level 5

*Service Industries Dissertation

The dissertation is an opportunity for the student to study a topic that is of

personal interest, will develop both their knowledge and skills of that topic and

their research skills, and may be beneficial to their future career plans. The

student identifies their area of research and develops research questions to be

answered or hypotheses to be tested in the industry context relevant to their

course of study. The dissertation that results from this research will be a

professionally presented piece of work that demonstrates the student’s abilities

in critical thinking and writing and their skills in completing an independent self-

managed piece of research.

*Business Project

The business project is an opportunity for the student to develop a restaurant

concept and apply their research skills. The student identifies their area of

research and develops a business concept to be measured in the industry

context against existing hospitality businesses. The business project will be a

professionally presented piece of work that demonstrates the student’s abilities

in critical thinking and writing and their skills in completing an independent self-

managed project conceptualisation.

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Section

3

25

Learning, Teaching and Assessment

3.1 Learning and Teaching Approaches

The teaching and learning strategy is to encourage the active learner and to

promote a “can do” attitude in all things hospitality. Practical skills acquisition at

each level of the course is firmly linked to the underpinning knowledge required

to drive the practical product forward. Students are required to apply an

appropriate level of independent study and research to keep ahead of practical

applications and industry norms.

The acquisition of business, management and entrepreneurial skills are

reflected in the modules covered in the commercial outlets, Pillars and Feast.

The student is required to develop food outlets and large event products and

processes where food, equipment and kitchen design aspects are important

factors in the efficiency of any business model.

Recent developments by hospitality industry leaders reflect the growth in

ecologically sound and sustainable food production behaviours and practices,

these play an important role in the teaching and learning approaches of the

college.

3.2 Assessment

You will be required to submit all of your text-based assignment work – e.g. essays, case studies and reports – electronically. Such work will also be marked online, and your grades and feedback made available to you electronically. Details of the submission mechanism and assessment dates will be provided via Module Study Guides. Assessment Schedule for your course Dates for all your assignments on the course are provided in the table below. In the exceptional case where a date has to be changed, you will be notified in advance. The university standard is for assignments to be handed back to you fifteen working days after the hand-in. This gives time for your work to be marked, and checked before returning.

Level Module Assignment Hand-in date (WK No.)

Feedback date

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3 Business Environment of

Tourism, Hospitality &

Leisure

Presentation Group Report

8 13

10 working days after submission date

3 Careers in the HEAT industry

Career work book Personal Career

Development Plan

3-12 13


3 Delivering the Customer

Experience

Portfolio Group Event

12 12


3 Introduction to Culinary

Techniques

Practical Assessment Exam

13 12


3 Personalised Learning

Webfolio 13 10 working days after submission date

3 Academic Performance

Report Portfolio

Reflection

4 8 13


4 Academic Development

and Employability

Group report Group presentation

Portfolio

6 10 14


4 Kitchen Operations

Portfolio Menu Design

10 12


4 Food Microbiology and

Hygiene

Portfolio Written Exam

8 14


4 Introduction to Accounting and

Finance

Individual Report Group Report

6 13


4 Modern Patisserie

Techniques

Portfolio Practical Exam

10 12


4 Applied Food Sciences

Portfolio Practical skills assessment

10 12


5 Product development for Dietary Trends

Portfolio (blog) Practical exam

8 12


5 Diet and Nutrition Workbook Presentation

4,8,11 12


5 Managing Human

Resources

Portfolio Role Play - Portfolio

5-6 10-11


5 Research Methods for Managers

Portfolio Research Proposal

6 13


5 Research Portfolio (Research 6 10 working days after

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Methods for Managers (placement

route)

idea 20% + Work in progress 20%)

Research Proposal

13

submission date

5 Global Food Network

Group Presentation Essay

7 12


5 Contemporary Culinary

Influences

Portfolio Essay

10 12


6 International Gastronomy

Review Poster

Written Exam

9 7 14


6 Applied Nutrition Portfolio Presentation

10 13


6 Culinary Design Concepts

Practical Portfolio

Self-evaluation

11-12 12 12


6 Strategic Food and Beverage Management

Group Presentation Report

6-7 11-12


6 Food Policy Group Presentation Essay

5 13


6 Service Industries

Dissertation / Business Project

Proposal Dissertation

Management of process

7 10 14


3.3 The University of West London Graduate Attributes

In 2011, the University defined the UWL Graduate Attributes as representing a

set of abilities acquired by students during their period of study at UWL that go

beyond simple acquaintance with a subject. They reflect the University’s

approach to education which includes developing graduates who are well

prepared for employment, adopting a definition of ‘employability’ that includes

creative and enterprising attributes, lifelong learning attitudes, and an

awareness of the global context since educational and working experience are

necessarily anchored in the context of the wider world.

Graduate Attributes are embedded in the subject and involve preparedness and

the confidence to analyse; question; categorise; interpret; see relations; explain;

theorise; and reflect with reference to the broader context.

Graduating at the University of West London means that you will be developing

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the following Graduate Attributes and become:

• A creative and enterprising professional

• A reflective and critical lifelong learner

• A globally aware individual Follow the link below for an interactive representation of these attributes:

http://hermes.uwl.ac.uk/grad_attributes/

How will you acquire and record these attributes? A number of courses record the Graduate Attributes in an e-portfolio. You may

wish to discuss this with your tutors, and your Personal Tutor.

Quality Management and Enhancement

4.1 Course Management

The course has dedicated leadership who maintain quality through the

university wide system of monitored by college and faculty management. The

teaching team meet on a regular basis at course committee meetings, which

include student representatives from each cohort. An agreed agenda includes

any issues affecting student learning, quality issues and student progress.

Dates for committee meetings are posted in this guide, agenda and minutes are

recorded.

Regular culinary arts subject group meetings provide a forum for debate and

discussion, dissemination of information and comparisons with similar courses

elsewhere, agenda and minutes are held in the college office.

External Examiners’ (EE) regularly visit the course and may at times observe

sessions and talk to students on the course. Samples of marked and second

marked student work are submitted to the EE as a part of quality management

process.

Academic standards are also monitored through the EE, where twice yearly

reports are fed back to college and faculty management, course committees

and subject group meeting agendas.

Section

4

29

http://hermes.uwl.ac.uk/grad_attributes/

Twice yearly cluster reviews look at commonality across a range of courses and

similar discipline clusters. Course leaders give a short presentation on the

health of each course and share information on best practice and reflect on what

has gone well and not so well.

Courses are reviewed every 5 years as a minimum. These Course Reviews take

critical look at curriculum design, content and delivery of the course and are

chaired by senior management. All academic data, modules, external

examiners reports, module and course reports are required by the review panel

made up of internal and external experts in their fields. Student group

representatives are invited to take questions from the panel and give opinions

about tutors, the modules and the course content and delivery behaviour.

4.2 Student Evaluation Towards the end of each module, you will be asked to complete an evaluation. This

is a very important activity as it helps your module and course leaders develop and

enhance your course. Time should be given in a taught session for you to complete

this quickly and easily. Please make sure you complete all the evaluations as

requested and take advantage of the opportunity to feedback constructively on your

experience of the modules. Specific issues that you would like to address during the

module should be addressed directly to your module or course leader as explained

in section 4.4 below.

4.3 Course Committee/Board The agenda for these meetings will vary, but typically will include:

• Admissions

• Timetables and scheduling of assessments

• Resources

• Course leader reports

• Module leader reports

• Course mentor reports

• Participant progress

• Outcomes of assessments and assessment committees

• Participant feedback

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Two representatives should represent the course and will sit on this committee

and give feedback on pertinent issues.

The Course Committee comprises of:

• A Course Leader (Chair)

• Module Leaders

• Course mentors

• Participant Representatives

• Industry facilitators

• An administrator (minute taker)

• Others in attendance, as required

In the past the Course Committee has directly influenced topics such as the

structure of the course and individual modules therein, assessment and the

timing of submission of assessment and individual learning support and

guidance.

Course Committee/Board meetings will be held at least four times throughout

the duration of the course.

Course Committee/Board meetings will be held on:

Semester 1 (TBC)

Semester 2 (TBC)

4.4 If you have an issue If you have an issue with your Course or a particular module, you should raise

this with the module or course leader in the first instance. You could also raise

it with your course representative.

If you are unable to resolve any issues informally with the course or module

leader you may wish to raise an informal complaint with the Head of College.

For information on the procedure you should go to:

http://www.uwl.ac.uk/students/current-students/student-handbook

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http://www.uwl.ac.uk/students/current-students/student-handbook

pre-course handbook ba (hons) professional cookery with

Documents