BSc (Hons) Culinary Science BA (Hons) Culinary Arts

Transcription

1 PARMRPT ref: PARM/11/78 PROGRAMME APPROVAL REPORT PART A: SUMMARY REPORT CONFIRMED A1 Programme Specification Title(s) BSc (Hons) Culinary Science BA (Hons) Culinary Arts A2 Home Department/School Department of Food and Tourism Management A3 Home Faculty Hollings A4 Type of Event Approval A5 Date of Event 12 th May 2011 A6 Objectives of Event To ensure that the design, academic standards and quality of learning opportunities of the proposed programmes, given strategic approval on 12/04/11 (SAF refs PARM/11/078 & PARM/11/004 refer) and as outlined in 7 below, are appropriate to the awards to which they lead and are informed by reference to institutional regulations and policies, national benchmarks and relevant professional and employment demands. A7 Outline of Proposal/Development(s) To provide a Level 6 top-up programme to be associated with the proposed FdA Culinary Arts at César Ritz Colleges, Switzerland. This would provide a separate pathway to the proposed BA (Hons) Culinary Arts. Both programmes would share the same core, but the choice of the pathway would determine whether the final award would be BA (Hons) or BSc (Hons). The Culinary Science programme would have a significant science content, including the science of cooking, nutrition and food safety. A8 Conduct of the Event and Panel Membership The event, comprising private panel meetings and meetings of the panel with members of the programme team [and representatives of current/former students], was held via Skype between the Hollings Campus and Brig Campus at CRCS The panel included the following internal members: Professor Ken Hurst (Chair) Colin Renfrew (Dean of Hollings Faculty) Michael Jeffrey (FADC member) Georgina Chappell (Panel Secretary) The panel included the following external members appointed by the Head of Centre for Academic Standards & Quality Enhancement after nomination by the Faculty: PARMRPT last modified 06 January 2012 page 1 of 6

2 PARMRPT ref: PARM/11/78 Keith Cook (Edge Hill Business School) Mark Ruby (Kro) A9 Documentary Evidence Base Strategic Approval Forms Programme Specifications Unit Specification Proformas Course Development Plan A10 Conclusions on Innovation and Good Practice The Panel identified the following aspects of good practice: The Leadership Programme in the Culinary Arts programme. The considerable investment in the Culinary Arts Academy that has taken place at Le Bouveret campus and which has guided the careful consideration of provision of a top-up award. The extensive extra-curricular activity undertaken by students, which is recognised as a significant part of student learning. A11 Conclusions on Quality and Standards The Panel concluded that the intended learning outcomes of the proposed programmes were achievable by students and appropriate to the standards of the University s awards and that the programmes were current and valid in the light of developing knowledge in the discipline and developments in teaching and learning. A12 Summary of Outcome The Panel recommended: Initialapproval for 3 years with effect from October 2011 [subject to fulfilment of the 3 conditions in Section A13 below.] A full list of the award titles approved may be found in para 2 of the updated programme specifications. A full list of changes made as part of this Approval event may be found in Appendix 1 of this report. The panel further recommended the application for exemption from the regulati A13 Condition(s) of Approval The following conditions of approval must be fulfilled before the programme/modified programme may commence: 1. Re-evaluation of all unit descriptors with regard to assessment, learning outcomes, pre-requisites and co-requisites. This may involve the provision of optionality, or reduction in breadth of the programme (B3 & 4). 2. Production of a further draft of the PS/1 prior to approval, based on discussions with the panel. (B4) 3. Completion of the formal agreement. PARMRPT last modified 06 January 2012 page 2 of 6

3 A14 Deadline(s) for Fulfilment of Condition(s) PARMRPT ref: PARM/11/78 30 th June A15 Recommendations The Programme Team must consider and address explicitly the following recommendations in the course of its annual monitoring processes: The undertaking of an ongoing review of the external recruitment policy. (B6). A16 Date of next scheduled review The next scheduled periodic review of the programmes will be held during the Autumn/Spring term of 2013/14. For CASQE use only A17 Date Report considered by Head of CASQE A18 Date of CASQE Recommendation to ASSc End of Part A: Summary Report PARMRPT last modified 06 January 2012 page 3 of 6

4 PARMRPT ref: PARM/11/78 PARMRPT last modified 06 January 2012 page 4 of 6

5 PARMRPT Appendix ref: PARM/0x/xx PART C: RESPONSE TO CONDITIONS: STATUS REPORT Programme Title Type of Event BSc (Hons) Culinary Science BA (Hons) Culinary Arts Approval Date of Event 13/05/11 Deadline for fulfilment of Conditions Panel Chair 30/06/11 Professor Ken Hurst Response to be approved by (indicate as appropriate) Panel Chair on behalf of Panel All/designated Panel Member (please specify) Chair 1 Action Taken in Response to Condition(s) 1. Re-evaluation of all unit descriptors with regard to assessment, learning outcomes, pre-requisites and co-requisites. This may involve the provision of optionality, or reduction in breadth of the programme. (B3 & 4). - All unit descriptors where appropriate have been re-evaluated with regard to assessment, learning outcomes, pre-requisites and co-requisites - Strengthened the unit leaning outcomes to ensure level 6 outcomes - Reduced duplication of learning outcome assessments - Removed all 10 credit units - Rewritten unit descriptors in line with 20 credit units - Introduced optionality to increase the depth of the programme 2. Production of a further draft of the PS/1 prior to approval, based on discussions with the panel. (B4) - Identified the breakdown in effort between practical sessions and the theoretical work underpinning it. - Reading lists have been reviewed and where appropriate have been made more extensive and rigorous. Recommendations The Programme Team must consider and address explicitly the following recommendations in the course of its annual monitoring processes: The undertaking of an ongoing review of the external recruitment policy. (B6). - This has been discussed and will be looked at the first programme committee meeting. PARMRPT last modified 06 January 2012 page 5 of 6

6 2 Documentation submitted to for approval PARMRPT Appendix ref: PARM/0x/xx Revised Programme Specification 3 Panel Chair Comments Happy that conditions have been met in full. 4 Confirmation of approval I confirm that I am satisfied that the conditions of approval have been fulfilled. Signed: Ken Hurst (signed copy held in CASQE files Date: 30/06/11 For CASQE use only C3 Date(s) Response to Conditions considered by Head of CASQE C4 Date(s) CASQE Recommendation(s) on conditions submitted to ASSc C5 ASSc outcome End of Part C: Response to Conditions PARMRPT last modified 06 January 2012 page 6 of 6