B.A. (Hons) Culinary Arts

Transcription

1 B.A. (Hons) Culinary Arts Awarded by University of Huddersfield, United Kingdom Programme Specification Institute of Hotel Management Dr. Rafiq Zakaria Marg, Aurangabad, India.

2 THE BUSINESS SCHOOL PROGRAMME SPECIFICATION 1 Awarding Institution UNIVERSITY OF HUDDERSFIELD 2 Teaching Institution Institute of Hotel Management, Aurangabad, India 3 School and Department The Business School, Department of Hospitality & Logistics Management 4 Course Accredited by: University of Huddersfield 5 Mode of Delivery Four Years Full Time 6 Final Award B.A. (Hons) Culinary Arts 7 Course Title Culinary Arts 8 UCAS Code Not Applicable 9 Subject Benchmark Statement Hospitality, Leisure, Sport & Tourism Date of Course Specification Approval June EDUCATIONAL AIMS OF COURSE This course BA (Hons) in Culinary Arts addresses the requirements of graduates seeking employment as Chefs and Chef Managers in the Indian and the international hospitality industry. It provides a vocationally relevant course of education that is intellectually challenging and will prepare students for a career in culinary arts in the hotel Industry, by providing the students with the following Academic ability and competence appropriate for a management career in the hospitality industry.(6.6) An understanding of the management disciplines within the context of hospitality the hospitality industry and its global environment.(6.6) Technical competency, interpersonal skills and knowledge to propose and evaluate practical and theoretical solutions to complex problems in the core areas of hospitality. (6.8) Relevant skills for the management of technical operations, and to engage with the hospitality consumer and service encounter.(6.6) Supervised work experience in industry and enable students to work effectively and independently with others. (6.8) Effective communication and presentation skills and take responsibility for their own learning and continuing personal and professional development.(6.6) Plan, design, manage and execute practical activities using appropriate techniques and procedures whilst demonstrating high levels of relevant skills (6.6) Apply theories and concepts underpinning consumer behaviour within the hospitality context and analyse the needs and expectations of different hospitality consumers. Assess the quality of the service encounter and its impact on the hospitality consumer and the service provider (6.10) Recognise and respond to moral, ethical, sustainability and safety issues, which directly pertain to the context of study including relevant legislation and professional codes of conduct. (6.9) Research and assess paradigms, theories, principles, concepts and information, and apply such skills in explaining and solving problems and critically assessing and evaluating evidence in the context of research methodologies and data sources. 2

3 The above course objectives are mapped against the benchmark statements for hospitality degree. The figures in the parantheses reflect the benchmark statement. Refer INTENDED LEARNING OUTCOMES On the successful completion of the course, a graduate should be able to demonstrate A: Knowledge and Understanding 1. Detailed knowledge of a range of core subject areas such as food production and service, bakery and pastry, nutrition, food hygiene with specialisation at the forefront of the subject in areas pertaining to popular Indian and international food, alcoholic and non-alcoholic beverages (F/I) 2. An understanding of underpinnings of the food service industry that impact on production and consumption patterns of food (H) 3. Knowledge of evolutionary factors and creative approaches/ innovations in the Indian and international food service industry (I/H) 4. Awareness of issues trends and boundaries of the food service industry in a global environment (H) 5. Knowledge of operational and managerial functions essential to develop into a successful food service/culinary professional. (F/I/H) B: Skills and Ability 1. Skills to create high quality culinary products whilst optimising associated cost in the food service industry (F/I/H) 2. Ability to resolve problems of simple and complex nature with respect to food production and service (I/H) 3. Capability to analyse and evaluate changes in the business environment which influence the food service industry (I/H) 4. Capacity to examine the needs and expectations of different consumers and develop suitable responses (I/H) 5. Aptitude to scrutinize and apply theories and concepts from generic management areas (Operations management, finance and management accounting, human resources management) within the culinary and food service context (I/H) C: Professional / Practical Skills 1. Skills in handling kitchen and other culinary related equipments and apparatus (F/I) 2. Proficiency to develop and maintain operating standards in commercial catering establishments (I/H) 3. Sensitivity towards wider ethical issues relating to the culinary discipline and its application (F/I/H) 4. Competence to plan and design requirements of a commercial food service establishment (H) 5. Expertise in writing and presenting results (F/I/H) 6. Ability to review and critically evaluate published work as well as the student s own work (F/I/H) D: Transferable / Key Skills 1. Proficiency in written and oral communication (F/I/H) 2. Critical, creative and independent thinking (H) 3. Effective interaction within a group and to engage in team work (I) 4. Ability to plan and implement efficient and effective modes of working including time management and other organizational skills, (H) 5. Information-technology skills such as word-processing and spreadsheet use, data logging and storage, Internet communication etc. (F/I/H) 3

4 13. COURSE STRUCTURES AND REQUIREMENTS, LEVELS, MODULES, CREDITS AND AWARDS The course is a Four-Year Honours Degree full-time course. Title of award Usual Duration Academic credits of study CertHE Culinary Arts 1 year FT 120 Foundation DipHE Culinary Arts 2 years FT 120 Foundation 120 Intermediate BA (Hons) in Culinary Arts 3 Years FT 120 Foundation 120 Intermediate, & 120 Honours BA Honours in Culinary Arts (Sandwich) 4 Years FT 120 Foundation 120 Intermediate 120 Honours 120 S level credits Students who achieve 300 credits comprising of 120 foundation credits, 120 Intermediate and 60 honours will be awarded B.A Culinary Arts Year I Foundation Level Modules The curriculum has been designed to provide students with sound underpinning of knowledge, inputs to acquire competence in basic skills in various operational areas of the culinary profession. This also serves as a pre-requisite for the intermediate level. The curriculum introduces foundation modules to form a basis for higher learning. Introduction to Culinary Art BFI1025 Food Production Operations BFI1027 Bakery and Pastry Art BFI1028 Nutrition Dietetics and Food Hygiene BFI1029 Food and beverage Operations BFI1026 Business Comm. IT & PDP BFI1030 The first year consists of six 20 credits of core modules in the four years of the taught programme. Students undertake modules totalling 120 credits in each year. University modules include 200 hours endeavour per 20 credit modules that normally include 48 hours class contact. For example, this can include seminars, workshop, group work, industry visits or unsupervised or directed study. Practical work is undertaken in specialist kitchens, restaurant facilities, computer laboratory and the onsite attached luxury hotel property. Progression Requirement Normally students require 100 credits gained from examinations and coursework to progress to the intermediate level. The Course follows the University regulations Year II Intermediate Level - The second year intermediate level of the course aims to build upon and extend the knowledge gained at the foundation level. The multi disciplinary approach is extended and the modules develop conceptual and theoretical knowledge, which is applied to the hospitality industry. The modules in this level emphasise theoretical and conceptual knowledge which is applied within the hospitality industry. All core Modules such as Food and Beverage enterprise management, facilities planning and rooms division management, financial and managerial accounting, Hospitality marketing and consumer behaviour and Hospitality HRM will provide an underpinning required for the final year honours level. Global Food Perspective BII2037 Indian Cuisine & Culture BII2038 Material Management BII2039 Beverage Management BII2040 Financial & Managerial Accounting BII2041 Management of Hospitality Organisations BII2042 4

5 Progression Requirement Students require 100 intermediate credits gained from examinations and coursework in addition to 120-foundation level credits to progress to the honours level. The Course follows the University regulations. Year III Honours Level Modules The third year honours level of the course aims to culminate the knowledge and abilities gained in the previous years and to extend the knowledge and theories relevant to the development of the food & beverage sector. The rationale is to provide students with exposure to Operations Development, Gastronomy, Food Service Management and Entrepreneurship, as these relate to the hospitality industry. Students can choose one optional module Food Presentation & Styling, Anthropology & Sociology of Food or Human Resources Management. Optional modules are introduced to facilitate student choice. These modules help to prepare students for the SWE placement in Year IV. Contemporary issues in the food industry are featured in these modules and students are given the opportunity to undertake a research project in the area of Culinary Arts. Operations Development BHI4014 Gastronomy BHI4023 Food Service Management and Entrepreneurship BHI4024 Research Project BHI4027 Options Any Two Food Presentation & Styling BHI4015 Anthropology &Sociology of Food BHI4018 Human Resources Management BHI4026 Year IV Supervised Work Experience/ Internship In Year IV (120 S - Level Credits) The 48 Week supervised work experience in the food service industry is an essential part of the course that allows students to deploy transferable skills acquired through the first three years of the honours programme and enables student to work individually and as part of a team.this module seeks to develop the graduates through work-based learning. This exposure will provide students with an opportunity to address issues of genuine industrial concern which require a range of research and problem solving skills. The activity facilitates a degree of integration of all honours level theoretical inputs and provides live exposure to the real world within the programme. The students have an opportunity to deploy academic concepts in a real world context. Progression Requirements Students must achieve 360 credits to achieve a B.A. (Hons) Culinary Arts comprising of 120 Foundation, 120 Intermediate and 120 Honours level credits. Students who achieve 300 credits will be awarded a B.A. degree in Culinary Arts. To be awarded the B.A. (Hons) Culinary Arts (Sandwich) students must successfully complete the 48 week period in the industry and pass the SWE assessment 14. TEACHING, LEARNING AND ASSESSMENT During the 4 years of the course there is a progression in teaching, learning and assessment. In the 1 st and 2 nd year there is an emphasis on lectures, classroom sessions, kitchen and restaurant practicals. This is supplemented by visits to food service establishments. Students also work under 5

6 expert supervision in training laboratories and live hotel environment. The final year emphasises on small group seminars with focus on student participation. This progression aims to develop skills in independent learning. A range of teaching, learning and assessment methods are used to achieve the learning outcomes. These include lectures, tutorials and practical sessions in specialised kitchens and restaurants, Case studies, specialist lectures from industry ¹The on campus Taj Residency Aurangabad (Luxury Hotel) The on campus attached luxury hotel s contemporary kitchens, restaurants, function spaces and their support areas are used as a learning resource. Students have the opportunity to engage in real life work environments which help to enhance their skills and understanding of commercial food service establishments Personal Development Planning (PDP) is integrated into the course. Learning Development components are embedded with in core modules within the course with additional support from the Academic Librarian. Full use is made of the University s Careers and Employment Services to develop students career related development. The PDP process will be supported via the personal tutor system. To record and audit PDP, students will be encouraged to develop a portfolio of their development using an appropriate system (e.g. within Unilearn). 15. SUPPORT FOR STUDENTS AND THEIR LEARNING The Institute is well equipped with the latest in technology i.e. Basic Training Kitchen, Advanced Training Kitchen, Training Restaurant, Computer Room, State of the art Auditorium, a well stocked library, Internet centre, Audio - Visual Classroom, etc. designed to reflect the latest trends in Culinary Arts. The teaching material is also of a consistently high quality conforming to the best international standards. Students are encouraged to see academic tutors if they have difficulty understanding material or with coursework. Students with problems are referred to the Year Tutor. Student attendance is monitored in accordance with University policies. Student feedback conducted at the end of each term helps respective module tutors to improve upon modules various aspects content, delivery and pace. The Report is prepared keeping the qualitative feedback as a basis. Students Counsellor, available to students at any given time on premises addresses emotional and behavioural problems pertaining to students. Graduate Employment team coordinates with the Industry and ensures smooth functioning of students placement and graduate employment. Students are also supported in their study and learning through the following activities and services: 1. Induction week 2. Student Handbook and Module Handbooks 3. Access to e-learning environment. 4. Specialised Computing lab 5. Student Counsellors 6. Resources Centre 7. Internet Centre 8. Placement Cell 9. Academic Co-ordination Cell 10. Study Skill packages. University Level The University of Huddersfield provides a range of central facilities to support students course tutors refer students to these as appropriate. The main facilities are as follows: Library and Computing Centre provides induction and ongoing support for all students; Distributed network of learning support units is open to all students; 6

7 Student Services provides specialist advice in the areas of careers advice, pastoral care and chaplaincy, counselling, accommodation and welfare, financial support, disability support, a job shop for part time work, sports facilities; International Office provides help and support for all overseas students. School Level Learning Development Group In line with the Special Educational Needs and Disability Act 2001 the School will make reasonable adjustments for students with disabilities where there is an expectation that making these adjustments will enable the student to achieve the outcomes for the programme. A Disability Support Service exists to give information and advice to students with disabilities and to advise subject areas on the needs of disabled students. Course Level Course Handbook, updated annually, which gives all relevant information about the course, and included the key regulations and advice on the presentation of written work. Module Handbook and Unilearn presence for each taught module. Induction programme for new students. Year and Personal Tutors. All students have access to PDP through regular meetings with their Personal Tutors and the modules. The course will make any necessary adjustments to ensure that disabled students receive fair and equal treatment. 16. CRITERIA FOR ADMISSION All admissions to the Course require the University s approval. The existing process is as described below: Candidates apply by downloading an application form from the IHM -A website, which contains details of the course and appear for a written test on a prescribed date. The applications so received are screened for the following eligibility criteria: Eligibility: Eligibility to the BA Hons. Degree Course will be +2 of the system or its equivalent in any discipline with English as medium of instruction. Applicants meeting the entry requirements are registered for the Written Test. The following 5 tests are administered: Verbal reasoning test, Numerical reasoning test, Abstract reasoning test, Reading comprehension test, General Knowledge Candidates are selected based on their entry qualifications, test marks, group discussion and interviews. Entry for mature students and candidates requiring an APLA are admitted as per the University regulations. 17. METHODS FOR EVALUATING AND IMPROVING THE QUALITY AND STANDARDS OF TEACHING AND LEARNING Mechanisms for review and evaluation of teaching, learning assessment, the curriculum and outcome standards: Module reviews (student evaluations and staff report) Annual course monitoring report prepared by the Course Leader and considered by Course Committee and Institute Annual Monitoring Committee Peer observation of teaching External Examiners Report Employers report for On the Job training of students Committees with responsibility for monitoring and evaluating quality standards: 7

8 Student Panel Course Committee Annual Evaluation Committee Course Assessment Board Meets at the end of the term to consider marks, progression and awards Mechanisms for gaining student feedback on the quality of teaching and their learning experience: Student Panel and student representation on Course Committee Student evaluation of modules and semester-end student evaluation Staff Personal Development Review and Institutional Staff Development Courses Updating professional developments Regular course meetings and annual review and planning for subsequent academic year 18. REGULATION OF ASSESSMENT The Course adheres to the University of Huddersfield s Regulations for awards. On successful completion of Year IV, students will be eligible for the award of BA (Honours) Sandwich Degree Hotel Management: Role of External Examiners External Examiners are appointed by the school board and approved as per the University regulations. The role of the external examiner is to ensure academic and professional standards are maintained throughout all years of the course. External Examiners duties include Reviewing coursework and examination papers Attending course assessment boards Providing reports to the University of Huddersfield. Full details of the regulations of assessment can be found in the University of Huddersfield s Students Handbook of Regulations. 19. INDICATORS OF QUALITY AND STANDARDS This course is subject to a validation process within the Business School The host division of the course was subject to a Quality Assurance Agency review process in February 2001and achieved a excellent grading of 22 out of a maximum of 24 points Curriculum design content and organisation 4 Teaching learning and assessment 4 Student Support and Guidance 4 Student Progression and Achievement 4 Quality Management and Enhancement 3 Please note: This specification provides a concise summary of the main features of the course and the learning outcomes that a student might achieve and demonstrate if he or she takes full advantage of the learning opportunities that are provided. More detailed information on the learning outcomes, contents and teaching, learning assessment methods of each module can be found in the study module guide and course handbook. The accuracy of the information contained in the document is reviewed by the University of Huddersfield and may be checked by the Quality Assurance Agency for higher education. Key sources of information about the course can be found in: The University Website (hud.ac.uk ) The IHM -A website ( 8

9 Course Structure For Culinary Arts Programme: B.A. (Hons.) Culinary Arts Year I (120 Academic Credits Foundation Level) Year II (120 Academic Credits Intermediate Level) Year III (120 Academic Credits Honours Level) Year IV (120 S Level Credits Supervised Work Experience) BFI1025 Introduction to Culinary Art (20) BII2037 Global Food Perspective (20) BHI4014 Operations Development (20) Supervised Work Experience/ Internship BSI4001 BFI1027 Food Production BII2038 Indian cuisine & BHI4023 Gastronomy (20) Operations (20) Culture (20) BHI4024 Food Service BFI1028 Bakery & Pastry Art BII2039 Research Project Management & (20) Materials Management (20) Entrepreneurship (20) BFI1029 Nutrition, Dietetics & BII2040 Beverage BHI4027 Research Project Food Hygiene (20) Management (20) OPTIONS (ANY TWO) BFI1026 Food & Beverage BII2041 Financial & BHI4015 Food Presentation & Operations (20) Managerial Accounting Styling (20) BFI1030 Business (20) BHI4018 Anthropology & Communication, IT & BII2042 Management of Sociology of Food (20) Personal Development Planning (20) Hospitality Organisations (20) BHI4026 Human Resource Management (20) 9

10 YEAR ONE FOUNDATION Level MODULE NO. MODULE COURSE CREDITS HOURS BFI1025 Introduction To Culinary Art THEORY BFI1027 Food Production Operations THEORY & PRACTICAL BFI1028 Bakery & Pastry Arts THEORY & PRACTICAL BFI1029 Nutrition, Dietetics & Food Hygiene THEORY BFI1026 Food & Beverage Operations THEORY & PRACTICAL BFI1030 Business Communication, IT and Personal Development THEORY Planning YEAR TWO INTERMEDIATE LEVEL MODULE NO. MODULE COURSE CREDITS HOURS BII2037 Global Food Perspective THEORY & PRACTICAL BII2038 Indian Cuisine & Culture THEORY & PRACTICAL BII2039 Materials Management THEORY BII2040 Beverage Management THEORY BII2041 Financial & Managerial Accounting THEORY BII2042 Management of Hospitality Organisations THEORY YEAR THREE HONOURS LEVEL MODULE NO. MODULE COURSE CREDITS HOURS CORE MODULES BHI4014 Operations Development THEORY BHI4023 Gastronomy THEORY & PRACTICAL BHI4024 Food Service Management and Entrepreneurship THEORY BHI4027 Research Project PROJECT OPTIONS OF ANY TWO MODULES BHI4015 Food Presentation & Styling THEORY & PRACTICAL BHI4018 Anthropology & Sociology of Food THEORY BHI4026 Human Resources Management THEORY YEAR FOUR In-Company Training Programme Module No. Supervised Work Experience/ Internship Industry Specific Learning 120 S Level Credits 48 Weeks 10

11 Assessment Strategy Year I Module Essay Report Test Role Play Portfolio /Presentation Project Practical Exam Submission Week 10 6, ,19 25 BFI1025 Introduction To Culinary Arts BFI1027 Food Production Operations BFI1028 Bakery & Pastry Arts BFI1029 Nutrition, Dietetics & Food Hygiene BFI1026 Food & Beverage Operations BFI1030 Business Communication, IT and Personal Development Planning 100 Final examination will be 2 hrs at the foundation level as per School wide Applied Tariff ( SWAT) Essays, reports would be limited to 1500 Words Year II Module Essay Report Test Case Presentation Project Exam Practical Study Submission Week , BSI2037 Global Food Perspective BSI2038 Indian Cuisine & Culture BSI2039 Materials Management BSI2040 Beverage Management BSI2041 Financial & Managerial Accounting BSI2042 Management of Hospitality Organisations All final examination will be 2 ½ hrs at the intermediate level as per School wide Applied Tariff ( SWAT) Essays, Reports and Case Study would be limited to 2500 Words 11

12 Year III Module Essay Proposal Exhibition Case Study Presentation Project Practical Exam Submission Week 12, , BHI4014 Operations Development BHI4023 Gastronomy BHI4024 Food Service Management & Entrepreneurship BHI4027 Research Project OPTIONS BHI4015 Food Presentation & Styling BHI4025 Anthropology & Sociology of Food BHI4026 Human Resources Management All examinations at the honours level will be 3hrs as per the School wide Assessment Tariff (SWAT) Essays, Case Study would be limited 3000 Words Research Project would be limited to Words Year IV Module Presentation Project BSI4001 Supervised Work Experience / Internship Project shall be limited to words 12

13 Mapping of Course Learning to Module Learning Outcomes S. No Intended Learning Outcomes Year I Year II Year III Year IV Knowledge and Understanding Outcomes Detailed knowledge of a range of core subject areas such as Food Production and Service, Bakery and Pastry, Nutrition, food Hygiene 1) with specialization at the forefront of the subject in areas pertaining to Indian and International food, alcoholic and non-alcoholic beverages. BFI1025, BFI1027, BFI1028, BFI1029, BFI1026 BII2040, BII2037, BII2038 2) An understanding of underpinnings of the food service industry that impact production and consumption pattern of food BHI4014, BHI4023, BHI4024, BHI4025 3) Knowledge of evolutionary factors and creative approaches/ innovations in the Indian and international food service industry BII2037,BII2038, BII2042, BHI4015,BHI4018 4) 5) Awareness of issues trends and boundaries of the food service industry in a global scenario Knowledge of operational and managerial functions essential to develop into a successful food service/culinary professional BFI1025,BFI1030 BII2039,BII2041, BII2042, BHI4014,BHI4023, BHI4024,BHI4015, BHI4018 BHI4024,BHI4026 Skills and Ability 1) Skills to create high quality culinary products whilst optimising associated cost in the food service industry BFI1027,BFI1028, BFI1026 BII2039, BII2041, BII2042, BHI4024,BHI4015 2) Ability to resolve problems of simple and complex nature with respect to food production and service BII2037, BII2038 BHI4015, BHI4014, BHI4025 3) 4) Capability to analyse and evaluate changes in the business environment which influence the food service industry Capacity to examine the needs and expectations of different consumers and develop suitable responses BII2037,BII2038, BII2042, BII2037, BII2039, BII2042 BHI4014, BHI4023, BHI4024, BHI4015, BHI4025 BHI4014, BHI4023,BHI4024 5) Aptitude to scrutinize and apply theories and concepts from generic management areas (Operations management, finance and management accounting, human resources management) within the culinary and food service context BII2039, BII2042, BII2041, BHI4014, BHI4024, BHI4026, BHI

14 Professional / Practical Skills 1) Skills in handling kitchen and other culinary related equipments and apparatus, BFI1027, BFI1028, BFI1026 BII2037.BII2038, BII2040 2) Proficiency to develop and maintain operating standards in commercial catering establishments BII2039,BII2037, BII2038, BHI4014,BHI4023, BHI4024 3) Sensitivity towards wider ethical issues relating to the culinary discipline and its application BFI1025,BFI1027, BFI1029 BII2037, BII2038, BII2042 BHI4024, BHI4027 4) Competence to plan and design requirements of a commercial food service establishment BHI4014,BHI4024 5) 6) Expertise in writing and presenting results Ability to review and critically evaluate published work as well as the student s own work BFI1025,BFI1030, BFI1030, BFI1025 BII2037,BII2041 BII2038, BII2040 BHI4024, BHI4027 BHI4024, BHI4023, BHI4027 Transferable / Key Skills 1) Proficiency in written and oral communication BFI1025, BFI1030 2) Critical, creative and independent thinking BII2039, BII2041, BII2042 BHI4024, BHI4015, BHI4027 BHI4025, BHI4024, BHI4027 3) Effective interaction within a group and to engage in team work BII2042, BII2039 BHI4014, BHI4024 4) Ability to plan and implement efficient and effective modes of working including time management and other organizational skills, BHI4014, BHI4024 5) Information-technology skills such as word-processing and spreadsheet use, data logging and storage, Internet communication etc. ALL MODULES AT ALL LEVELS

15 20. OTHER REQUIRED OR RECOMMENDED INFORMATION The course is delivered on-campus and students are expected to attend the taught delivery sessions (largely classroom/library based). The course required substantial reading of academic materials (e.g. journal articles, books etc). Students are typically required to make an oral contribution to in-class discussion and prepare written work. Visualisation tools are used frequently. To support their studies, students are able to access a substantial range of support materials via the Unilearn system and the electronic resources of Computing and Library Services online. Students with disabilities will be considered on an individual basis and the School will make reasonable adjustment to accommodate individual needs depending on their assessment with the University Disabilities Office. The following is for information and if there is anything relevant to the course should be included within the PSD. Required information relating to Personal Development Planning All higher education institutions are required to have in place by September 2005 arrangements for Higher Education Progress Files (HEPF). An HEPF must include, in addition to an academic transcript, a fully operational and auditable Personal Development Planning (PDP) process. PDP is described as a structured and supported process undertaken by students to reflect upon their learning, performance and/or achievement and to plan for their personal, educational and career development. PDP features in all students courses at every stage and this must be reflected in the Programme specification. There is no separate heading on the programme specification for PDP, but designers of specifications should ensure that the students opportunities for PDP (whether as part of course delivery and/or assessment or as part of the personal tutor arrangements) are described in appropriate detail under relevant headings of the specification. Recommended headings for inclusion of PDP opportunities are: Heading 14: Teaching, Learning and Assessment. Heading 15: Support for Students and their Learning. to Recommended information relating to the Special Educational Needs and Disabilities Act (SENDA) 2001 The terms of SENDA are based on the principle that disabled students should receive full access to education and should have the same opportunities as non-disabled people to benefit from whatever provision is available. The legislation requires that reasonable adjustments should be applied to prevent disabled students being placed at a substantial disadvantage in comparison to students who are not disabled. Precept 8 of the QAA Code of Practice for Students with Disabilities recommends that Programme specifications should include no unnecessary barriers to access by disabled people. Institutions should consider establibhing procedures which ensure that programme specifications give sufficient information enable students with disabilities and staff to make informed decisions about their ability to complete the course. There is no separate heading on the programme specification for SENDA requirements, but designers of specifications are recommended to ensure that the extent to which the design, delivery and assessment of the course SENDA-compliant are described in appropriate detail under relevant headings of the specification. Recommended headings for inclusion of SENDA compliance are: Heading 13: Course Structures and Requirements, Levels, Modules, Credits and Awards (in relation to flexibility of attendance requirements). Heading 14: Teaching, Learning and Assessment. Heading 15: Support for Students and their Learning.

16 Pathway Benchmark Mapping Appendix 3 Hospitality Benchmark Course Learning Outcomes Refer to list of Benchmarks A1 A2 A3 A4 A5 B1 B2 B3 B4 B5 C1 C2 C3 C4 C5 C6 D1 D2 D3 D4 D

17 Hospitality Benchmarks 2013 An honours graduate in hospitality will be able to analyse and evaluate the defining characteristics of hospitality as a phenomenon, including being able to: 1. Critically reflect upon the origin, meanings and development of hospitality. 2. Analyze and reflect on the different cultural concepts of hospitality. 3. Demonstrate a critical awareness of the boundaries of hospitality. An honours graduate in hospitality will be able to use technical and interpersonal skills and knowledge to propose and evaluate practical and theoretical solutions to complex problems in the core areas of hospitality, including being able to: 4. Operate and manage human and technical resources. 5. Apply theory to the solution of complex problems within the core areas of hospitality. 6. Analyze and evaluate food, beverage and / or accommodation service systems, their implementation and operation. An honours graduate in hospitality will be able to evaluate and apply, within the hospitality context, appropriate theories and concepts from the generic management areas of: 7. Operations management 8. Finance and management accounting 9. Human resources and organizational behaviour 10. Services marketing 11. Information systems and technology 12. Strategic management An honours graduate in hospitality will be able to analyse and evaluate the business environment and its impact on the hospitality industry, including being able to: 13. Display an insight into the structure of the hospitality industry and their contribution that it makes to the Indian and global economy. 14. Analyze and reflect upon the environmental influences which impact on hospitality organizations. 15. Evaluate the factors, which influence the development of organizations operating within the hospitality industry. 16. Review and analyze the political, technological, social and economic factors, which affect the supply of and demand for hospitality.

18 An honours graduate in hospitality will be able to recognise and value the centrality of the hospitality consumer and meet and respond to their needs, including being able to: 17. Understand and apply the theories and concept underpinning consumer behaviour within the hospitality context. 18. Analyze the needs and expectations of different consumers and develop appropriate responses. 19. Analyze the quality of the service encounter and its impact on the hospitality consumer and the service provider. An honours graduate in hospitality will be able to identify and respond appropriately to the diversity that prevails within the hospitality industry in relation to stakeholders, such as: 20. Hospitality consumers 21. Hospitality employees 22. Hospitality organizations Government and external agencies 18