CANTERBURY CHRIST CHURCH UNIVERSITY FACULTY OF SOCIAL AND APPLIED SCIENCES. HNC Hospitality Management. In collaboration with East Kent College

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1 CANTERBURY CHRIST CHURCH UNIVERSITY FACULTY OF SOCIAL AND APPLIED SCIENCES HNC Hospitality Management In collaboration with East Kent College Final version following revalidation for the programme approved to start in September 2015 Valid until September 2018

2 Faculty and School(s) responsible Title of the programme award Primary Exit Point(s) Other Exit Points(s) UCAS code PROGRAMME SPECIFICATION PART ONE: FOR STUDENTS Faculty of Social and Applied Science HNC in Hospitality Management 12 months HNC n/a N803 Credit rating 120 at level 4 ECTS 60 Academic Framework Scheme/Protocols Suite (if applicable) Programme Director Mode of attendance (full time/part time/blended learning/distance learning, etc) Regulation and Credit Framework for the Conferment of Awards Edexcel HNC n/a Target recruitment numbers 15 Details of accreditation by a professional/statutory/regulatory body (if applicable) Ann-Marie Jones Full-time n/a Subject Benchmark Statements Edexcel BTEC Higher Nationals are designed to provide a specialist vocational programme, linked to professional body requirements and National Occupational Standards where appropriate. They offer a strong, sector-related emphasis on practical skills development alongside the development of requisite knowledge and understanding. The qualifications provide a thorough grounding in the key concepts and practical skills required in their sector and their national recognition by employers allows direct progression to employment Date at which this programme specification becomes effective (i.e. first intake under it) Version number 1 Date and details of student cohort to which modified programme specification applies (if revision is sought) September 2015 n/a 2

3 General introduction to the programme HNCs (Higher National Certificates) are vocational higher education qualifications. While a degree helps you gain knowledge, HNCs are designed to give you the skills to put that knowledge to effective use in a particular job. This programme has been designed for chefs, front of house, and supervisory managers who are preparing for a career in the hospitality and catering industry, or who wish to undertake further study in higher education. Students will be exposed to a wide array of practical skills giving them the opportunity to develop within the Hospitality and Catering industry. Whilst primarily focused on practical and real working opportunities, the programme also gives students a firm foundation of knowledge in specialist creative and technical fields within the hospitality and catering industry. Emphasis will be placed upon reflection, analysis, cultural context, critical thinking and personal development. 1 What are the aims of the programme? The programme aims to enable the learners to develop a wide variety of culinary and hospitality skills and understanding supported by the development of analytical and research skills through extensive practical and real working experiences. 2 What should you achieve at the end of the programme? By the end of the programme learners will have Developed a range of knowledge and understanding, skills and techniques, personal qualities and attributes essential for successful performance in working life Developed the individual s ability to make an immediate contribution to employment in the hospitality management industry, through effective use and combination of the knowledge and skills gained in different parts of the programme Embraced opportunities for specialist study relevant to individual vocations and contexts enabling progression to an undergraduate degree or further professional qualification in hospitality management or a related area Learners will be expected to naturally develop the higher level skills and abilities such as: Analysing, synthesising and summarising information critically Think independently to solve problems Apply subject knowledge and understanding to familiar and unfamiliar problems Appreciate the need for ethical standards and professional codes of conduct Design, plan, conduct and report upon investigations 3 What will you study? The Hospitality Management structure consists of a variety of specialist work related modules that covers the key knowledge, understanding and practical skills required in the hospitality industry. 3

4 4 How will you be taught? Students will learn through a variety of taught sessions, which will consist of both practical and theory delivery and self-directed study. Most modules are delivered through a combination of lectures and classroom based activity, real working environment, and self-directed study and various student activities. 5 How will you be assessed? Students will be assessed through production and performance assessment, written reflection, written assignments, coursework, presentations and computer related project work. The majority of emphasis will be on practical application of the assessment criteria, providing realistic scenarios and making maximum use of work-related practical experience. 6 What are the entry requirements? East Kent College and Canterbury Christ Church University encourage and welcome applications from all students with the potential to succeed on this course. Applications are considered individually and we take into account academic qualifications in addition to paying great attention to the personal statement and the reference(s) provided with the application. An offer of a place on the Higher National Certificate is offered in terms of grades up to a certain number of UCAS tariff points. For example, a typical offer for entry to an HNC is 120 UCAS tariff points. In order to meet this entry requirement an applicant would, for example, need to have gained two A-levels at Grade D or above OR achieved PPP for a BTEC National Diploma OR MP for a BTEC National Certificate. Applicants studying on an Access to Higher Education programme will need to achieve a Pass in their qualification in order to progress to a Higher National Certificate. All applicants will be interviewed and individually audition in a genre of their choice. A group workshop must be undertaken to assess suitability and the potential to complete the course successfully. 7 How should you apply and how will you be selected? Applications should be submitted through UCAS using the following codes: Institution code name: CANCC Institution code: C10 Campus code: X UCAS code: N803 8 Where will you be taught? The programme will be mainly taught at the Folkestone Campus of East Kent College with access to additional learning resources (Library and IT) at the Broadstairs Campus of Canterbury Christ Church University. 9 How long will you normally need to study to complete this programme? The course will be delivered as a full time course over 1 year (30 weeks - 15 hours per week) 4

5 10 Does the programme feature progression between levels or stages, and if so, what will you need to achieve to progress from one level or stage to the next? The HNC is a single year programme, however a key progression path upon successful completion is the General Business Management degree at Canterbury Christ Church University. 11 What will you need to achieve in order to graduate and how will your overall grade be calculated? Students will receive a valid award for each assessment (providing that a genuine attempt has been made), the accumulation of which across all of the assessments in a module will decide the final mark (out of 100) for that module. A final mark of less than 40 signifies a failed module; a final mark in the range will be graded as a pass; a final mark in the range will be graded as a merit, whereas a mark in excess of 69 will be graded as a distinction. All of the modules must be awarded with at least a pass grade to obtain the qualification, which must be ratified by the programme Examination Board. The overall grade for the qualification will be based on the average mark of the modules studied, applied in accordance with current regulations. 12 Are there any external bodies involved in the development and approval of the programme? East Kent College 5

6 PROGRAMME SPECIFICATION PART TWO: FOR THE UNIVERSITY 1 Programme rationale People 1st's State of the Nation 2013 research report has found that skill gaps and skill shortages continue to affect hospitality and tourism employers, which is having a negative impact on the sector's productivity. The report, which consulted more than 2000 employers across the industry, highlights how high turnover rates and skill gaps are affecting the ability of almost half of businesses to meet customer expectations. The Edexcel BTEC HNC and HND Diplomas in Hospitality Management (QCF) have been developed to focus on: Providing education and training for a range of management careers in hospitality, licensed retail, food and beverage or leisure and tourism sectors Providing opportunities for hospitality managers to follow specialised areas of study directly relevant to individual vocations and professions within the hospitality industry, leading to a nationally-recognised level 5 vocationally specific qualification Providing opportunities for full-time learners to gain a nationally-recognised, vocationally specific qualification to enter employment in hospitality management or progress to higher education vocational qualifications such as a full-time degree in hospitality management or related area Developing the knowledge, understanding and skills of learners in the field of management Providing opportunities for learners to focus on the development of higher level skills in a hospitality management context Providing opportunities for learners to develop a range of skills, techniques and attributes essential for successful performance in working life. 2 Aims of the programme This qualification meets the needs of the above rationale by: Developing a range of knowledge and understanding, skills and techniques, personal qualities and attributes essential for successful performance in working life Developing the individual s ability to make an immediate contribution to employment in the hospitality management industry, through effective use and combination of the knowledge and skills gained in different parts of the programme Providing opportunities for specialist study relevant to individual vocations and contexts 6

7 Enabling progression to an undergraduate degree or further professional qualification in hospitality management or related area Providing flexibility, knowledge, skills and motivation as a basis for future studies and career development in hospitality management. 3 Programme Learning Outcomes 3a Programme Learning Outcomes [HNC Hospitality Management] On successful completion of the programme, students will be able to: 1. Demonstrate the underpinning knowledge and practical skills required to pursue a successful career within the hospitality industry; 2. Apply theoretical understanding to the development of their practical activity within the subject area; 3. Think independently to solve problems 4. Appreciate the need for ethical standards and professional codes of conduct 5. Reflect on their practical and related skills in order to identify areas for further development. 4 Programme Structure For each iteration of the programme the Programme Director will ensure that students complete 6 modules from the list below. The Programme Leader will choose the modules prior to the start of the academic year taking into account the needs of the learners and feedback received from ongoing discussions with employers. The HNC Year will consist of 6 level 4 modules. Modules Core Modules 7 Level and credit value: Teaching and Assessment Schedule The Contemporary Hospitality Industry 4 (20) Apr May 16 Customer Service 4 (20) Jan Feb 16 Food and Beverage Operations Management 4 (20) Sept Oct 15 Optional Modules Dependant on optional modules chosen but an indication has been identified below Planning and Managing Food Production 4 (20) Sept Oct 15, May June 16 Law for Licensed Premises 4 (20) Nov Dec 15 The Developing Manager 4 (20) TBC if module is chosen Menu Planning and Product Development 4 (20) TBC if module is chosen Food Safety Management 4 (20) Feb Mar 16

8 5 Accreditation of Prior Learning Edexcel encourages centres to recognise learner s previous achievements and experiences. APL will be therefore be undertaken in accordance with the University regulations. 6 Entry requirements and selection, application and admission arrangements in addition to standard University requirements East Kent College and Canterbury Christ Church University encourage and welcome applications from all students with the potential to succeed on this course. Applications are considered individually and we take into account academic qualifications in addition to paying great attention to the personal statement and the reference(s) provided with the application. An offer of a place on the Higher National Certificate is offered in terms of grades up to a certain number of UCAS tariff points. For example, a typical offer for entry to an HNC is 120 UCAS tariff points. In order to meet this entry requirement an applicant would, for example, need to have gained two A-levels at Grade D or above OR achieved PPP for a BTEC National Diploma OR MP for a BTEC National Certificate. Applicants studying on an Access to Higher Education programme will need to achieve a Pass in their qualification in order to progress to a Higher National Certificate. 7 Learning, Teaching and Assessment Strategy The emphasis of this programme is on development Hospitality Management skills. Students will complete a minimum of 6 modules at level 4 (20 credits each). Additional modules could be selected from the list below by the Programme Director prior to the start of the academic year, to match the general requirements of the cohort. The delivery strategy will enable students to reflect upon their abilities integrating theory and practice into a coherent learning development process. Students will be assessed through coursework, assignments and practical related project work. The programme uses a rising profile of assessment (see Appendix 3.3) that identifies the overall grade from a combination of the outcomes of the assessment elements. Students will be graded for each item of assessment they undertake, the results of each assessment will count towards their overall grade for each module. The assessment process is underpinned by a detailed indicative assessment profile included in each module. The indicative assessment methods for each module are indicated in the table below. 8

9 Module Essay Presentation Report Practical Reflection The Contemporary Hospitality Industry Customer Service Food and Beverage Operations Management Planning and Managing Food Production Law for Licensed Premises The Developing Manager Menu Planning and Product Development Food Safety Management 8 Programme-specific student support and guidance Students can access general study support and support for additional/specific learning needs via the College s Student Central and via the University s i-zone. The College will make available individual and/or small group support for study skills including academic writing. HNC students will also have a weekly programme of individual and small group tutorial sessions provided by the Personal Tutor and/or Programme Director in order to support and monitor student progress. The purpose of the tutorial provision is to: ensure effective communication between staff and student; provide a systematic review of student progress; support the resolution of personal issues affecting academic work either through advice and guidance or through referral to the most appropriate member of the College s Student Support Team; encourage onward progression to employment or university (level 5). The College (HE Programme Directors and Student Support Services) will work closely with university staff, including the University s Outreach and Partnerships Team, and the Academic Liaison Tutor, in order to create opportunities for HNC students such as workshops, master classes and talks - to support onward student progression to higher levels of study at the University. Support workers will be provided to meet a student s specific needs if evidence is provided. 9 Work-Based Learning / Distance Learning / Placement Arrangements (if any) Not applicable. 10 Collaborative Arrangements (if any) The programme is to be delivered by East Kent College in collaboration with Canterbury Christ Church University. East Kent College is a partner college of the University and this collaborative arrangement will operate in line with the University s requirements on collaborative provision. 9

10 The collaborative arrangements are governed by a Memorandum of Agreement (MoA) with operational arrangements set out in an Operational Annex to the MoA. A key role within these arrangements is that of the Academic Liaison Tutor appointed by the University from the relevant subject department. The Academic Liaison Tutor will provide oversight of programme management including, for example, student registration, curriculum planning, assessment and academic administration in preparation for the end-of-year examination board. 11 Programme Management The Programme is managed by a Programme Director, who co-ordinates the work of the programme team and oversees all aspects of delivery. The programme is delivered within the Programme Area of Catering. Each programme area is managed by a Programme Area Manager, who in turn is managed directly by the Campus Principal. Overall oversight of all higher education at East Kent College is by Christine Ricketts, Assistant Principal. Assistant Principal Campus Principal Programme Area Manager Programme Director Christine Ricketts Nick Samson Ann-Marie Jones Ann-Marie Jones Staff-student liaison will occur three times a year within a termly Programme Management Committee and as part of the College annual Programme Quality Self-Assessment Review process (PQSAR, see the Appendices). The Programme Director is responsible for leading the completion of the PQSAR in collaboration with the Programme Team, with student input through student representation at programme meetings and the completion of student questionnaires issued within the academic year. The university appointed Academic Liaison Tutor will be invited to attend each meeting of the Programme Management Committee in order to oversee the delivery of the programme and provide advice and guidance as necessary. Each member of the Programme Team will participate in developmental teaching observations occurring four times an academic year, with best practice encouraged and shared by the Programme Area s Teaching and Learning Facilitator. In addition, Senior Teaching and Learning Facilitators support effective quality management of the programme. Institutional oversight of the College s HE provision will be managed through a Higher Education Committee chaired by the College s Assistant Principal, with membership including a representative of the University s Quality and Standards Office. 10

11 12 Programme-specific resources The programme will be taught within the catering facilities of East Kent College. Additional investment is currently being made to enhance the facilities for Higher Education students at the College, and Hospitality and Catering students will have access to a newly refurbished restaurant and bar area and up-to-date equipment. All practical teaching rooms are fully equipped with internet facilities. East Kent College Higher Education students will access the Library and open access IT facilities within the Learning Centre at the University s Broadstairs Campus. Programme delivery will be supported online with programme documentation (such as module guides and study materials) made available via the University s Blackboard VLE. 13 External Professional, Statutory and Regulatory Bodies (PSRBs) (if any) Not applicable 14 Module descriptors Level Module Code and Title Core 4 The Contemporary Hospitality Industry 4 Customer Service 4 Food and Beverage Operations Management Optional 4 Planning and Managing Food Production 4 Law for Licensed Premises 4 The Developing Manager 4 Menu Planning and Product Development 4 Food Safety Management 11