Develop an entrepreneurial approach to working supported by autonomous thinking and accountability.

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1 COURSE SPECIFICATION COURSE TITLE: BSc (Hons) Culinary Arts Management PLEASE NOTE: This specification provides a concise summary on the main features of the course and the learning outcomes that a typical student might reasonably be expected to achieve and demonstrate if he or she takes full advantage of the learning opportunities provided. More detailed information on the specific learning outcomes, content and the teaching, learning and assessment methods of each module can be found in the course document, student and module handbooks.. AWARDING INSTITUTION/BODY: UNIVERSITY OF ULSTER. TEACHING INSTITUTION UNIVERSITY OF ULSTER. LOCATION Belfast Campus 4. COURSE ACCREDITED BY Institute of Hospitality 5. FINAL AWARD BSc(Hons) Culinary Arts Management with DIS AB Degree Exit Award 6. MODE OF ATTENDANCE Full Time / Part time 7. SPECIALISMS None 8. COURSE/UCAS CODE 6/665 ULS/U D690 B BSc/CA 9. DATE WRITTEN/REVISED Revised February EDUCATIONAL AIMS OF THE COURSE - This course has a vocational focus and aims to provide students with the specialist knowledge, practical skills, and professionalism required for managerial positions within the Culinary Arts sector of the hospitality industry. With this overall aim, the course strives to enable students to: Develop students` capacity to effectuate the management of Culinary Arts, in a service context, in a highly professional manner necessary for managerial employment in the industry. Acquire and implement appropriate managerial, technical and scientific principles necessary for quality management in a highly specialised working environment Plan, design, manage, execute and evaluate practical activities supported by relevant theory and practical skills on an individual and group basis. Apply theory and tested practise to the solution of complex problems by means of self appraisal and constructive reflection. Demonstrate the systematic understanding of moral, legal, ethical and safety concerns relating to Culinary Arts. Develop an entrepreneurial approach to working supported by autonomous thinking and accountability. Develop an understanding of customer behavioural issues Develop an appreciation of the global and constantly evolving nature of Culinary Arts Management. Demonstrate an ability to initiate and sustain in-depth research and be equipped for further study For the Associate Bachelor s (AB) Exit Award only Develop students` capacity to effectuate the management of Culinary Arts, in a service context, in a highly professional manner necessary for employment in the industry. Acquire and implement appropriate managerial, technical and scientific principles necessary for quality management in a highly specialised working environment Plan, design, manage, execute and evaluate practical activities supported by relevant theory and practical skills on an individual and group basis. Apply theory and tested practise to the solution of complex problems by means of self appraisal and constructive reflection. Demonstrate the systematic understanding of moral, legal, ethical and safety concerns relating to Culinary Arts. Develop an entrepreneurial approach to working supported by autonomous thinking and accountability. Develop an understanding of customer behavioural issues and an ability to undertake further study. In relation to the Diploma in Industrial Studies Apply theory to practise via work-based learning

2 . MAIN LEARNING OUTCOMES The following reference points were used to inform the development of the programme and its learning outcomes: University s Vision and core strategic aims, teaching and learning strategy and policies; Faculty and School teaching and learning policies; Current research or other advanced scholarship carried out by academic staff; QAA subject benchmark statement for Hospitality, Leisure, Sport and Tourism; Requirements of professional, statutory or regulatory bodies Institute of Hospitality & Higher Education Academy National and University qualifications and credit frameworks; The course provides opportunities for students to achieve and demonstrate the following learning outcomes: K KNOWLEDGE AND UNDERSTANDING OF SUBJECT Successful students (Honours Degree) will be able to: K Demonstrate knowledge and understanding of the Culinary Arts sector; K Demonstrate a knowledge and understanding of the key principles, theories and concepts appropriate to the sector; K Know and understand the processes and procedures for effective operation and management within the Culinary Arts Sector; K4 Understand the needs, wants and expectations of the modern-day customer and develop appropriate responses; K5 Identify and explore a range of international cultural concepts associated with Culinary Arts; K6 Develop an awareness of enterprise; K7 Use knowledge of the external environment to determine future trends and influences; K8 Identify, justify and conduct a piece of in-depth research. Successful students(ab) will typically be able to: K Demonstrate knowledge and understanding of the Culinary Arts sector; K Demonstrate a knowledge and understanding of the key principles, theories and concepts appropriate to the sector; K Know and understand the processes and procedures for effective operation and management within the Culinary Arts Sector; K4 Understand the needs, wants and expectations of the modern-day customer and develop appropriate responses; K5 Identify and explore a range of international cultural concepts associated with Culinary Arts Management; K6 Develop an awareness of enterprise; K7 Use knowledge of the external environment to determine future trends and influences; Learning and Teaching Methods Subject knowledge is developed by lectures, directed reading, seminars, practical sessions, group work, oral presentations, guest lecturers, workshops and demonstrations. Assessment Methods Students are assessed in a range of methods including seen and unseen examinations, practical tests, written and group assignments, and oral presentations. Section B Belfast-

3 I INTELLECTUAL QUALITIES Successful students (Honours Degree) will be able to: I Recognise and apply appropriate theories, principles and concepts to a culinary service environment; I Exercise and apply appropriate diagnostic judgements to practical applications; I Interpret information from a range of disciplines and concerns associated with Culinary Arts Management; I4 Analyse and evaluate the quality of the service encounter and its impact on the consumer and service provider; I5 Exercise intellectual and creative ability in culinary operations; I6 Appraise current and emerging issues necessary for success in a global environment; I7 Plan, design, conduct and evaluate an independent piece of research. Successful students (AB) will typically be able to: I Recognise and apply appropriate theories, principles and concepts to a culinary service environment; I Exercise appropriate diagnostic judgement when conducting practical applications in the workplace; I Interpret information from a range of disciplines and concerns associated with Culinary Arts Management; I4 Analyse and evaluate the quality of the service encounter and its impact on the consumer and service provider; I5 Exercise intellectual and creative ability in culinary operations; I6 Examine current and emerging issues necessary for success in a global environment. Learning and Teaching Methods Students are encouraged to use knowledge to develop reasoned arguments to problem solve and to develop new and improved techniques and procedures for effective supervisory management of food operations. Assessment Methods Examinations, practical, oral and written assignments, research paper and case studies will test intellectual capacity. P PROFESSIONAL / PRACTICAL SKILLS Successful students ( Honours Degree and AB ) will be able to: P Demonstrate managerial, supervisory, practical and scientific principles appropriate to culinary operations; P Exercise proper moral, legal, ethical and safety procedures with appropriate responsibility; P Manage effectively and solve problems in familiar, unfamiliar and complex situations; P4 Respond to changes in the external and internal environments, reflecting global changes within the industry; P5 Recognise and develop standards of quality in a practical setting; P6 Plan, design, record, conduct and communicate independent research using appropriate media and techniques. Learning and Teaching Methods Teaching and learning opportunities should aim to develop culinary skills with a management perspective, exercising professionalism, autonomy and accountability. Lectures, seminars, practical classes and case method will provide scenarios for development in a range of situations. Students will be encouraged to develop the practice of research and assessment of their own learning. Assessment Methods A range of methods may be used to assess work in this area. Students will be exposed to case study method, seen and closed book examinations. They will also be assessed through presentations, demonstrations, talks and debates. Section B Belfast-

4 T TRANSFERABLE SKILLS Successful students (Honours Degree and AB ) will be able to: T Develop appropriate written, oral and communication skills; T Apply numeracy and IT skills to Culinary Management scenarios; T Demonstrate the ability to work positively in a group, developing leadership, organisational, practical and interpersonal skills; T4 Apply knowledge to solve familiar, unfamiliar and complex problems using ideas, practices and techniques relevant to Culinary Arts Management; T5 Develop the ability to self-appraise and reflect on practical tasks to improve performance. Teaching and Learning Methods These skills are delivered and developed throughout the course. Students are encouraged to recognise and develop own ability to practice effectively as a manager in this industry sector. The development of own learning and the ability to research and to critique own performance enables students to reach a level of performance commensurate with this qualification. Recognising own ability in seeking, finding and using knowledge prepares the student for employment or higher level study. Assessment Methods These skills will be tested in written assignments, examinations, practical course work and seminars and case study scenarios. Section B Belfast-4

5 . STRUCTURE AND REQUIREMENTS FOR THE AWARD BSc (Hons) Culinary Arts Management The duration of the full-time course is four years which is inclusive of a paid 48-week placement, during the third year. The structure will enable successful students to graduate with a BSc (Hons) Culinary Arts Management with a Diploma in Industrial Studies (DIS) or Diploma in Area Studies (DAS). The course is modular in design, full-time students normally undertaking modules in each academic year to the value of CAT points, thus obtaining 60 CAT points in total to obtain the honours degree. The course design is compatible with the Credit Accumulation and Transfer system: each module represents 0 or points so that points are obtained each year where the student successfully completes all the modules. The DIS/DAS are associate awards being awarded with the Honours degree. The Diploma in Industrial Studies (DIS) represents 60 points at Level and the DAS points at Level. It is envisaged that the AB degree will only be awarded in exceptional circumstances as an exit award for those students gaining 40 credit points normally at Levels and on the degree route; students will receive a transcript detailing any Level credit. Such students may also be eligible for the AB with DIS/DAS if they successfully complete the sandwich placement. Part-time students may complete the course in up to seven years from the date of registration (normally five years); part-time students are only allowed to take 45 credits in any one semester. APEL is also available for accreditation of Level and modules; arrangements for a suitable module option to assist in this are being developed. Students are able to link (full and part-time) from a suitable foundation degree (Culinary Arts), students take and normally 80 credits at Level respectively but will not normally be eligible for the DIS/DAS. However a student could apply for either APEL accreditation or transfer to the honours degree and complete a sandwich placement. The language of instruction is English. Details of the modules, and their corresponding level, are listed below. Award Module Title Credit Level Credit Points Module Status Section B Belfast-5

6 Study & Research Skills Culinary Operations I Global Wines and Spirits Classical Gastronomy Contemporary Gastronomy Pastry & Confectionery Organisations and People 0 0 (Full-time link students take all these modules/ parttime students typically take the modules in italics) Research Methods Advanced Culinary Arts Human Resource Issues Accounting Studies Management of Culinary Operations Services Marketing Entrepreneurship Awareness Gastronomic Art & Creativity Exit Point Associate Bachelor s degree 40 credits Placement includes placement preparation DIS/DAS 60/ Award Services Marketing Management Human Resource Management Decision Making Executive Food Operations Management Research Paper or Business Plan Environmental Issues Management Accounting Licensed Retail Management Cultural Awareness Quality Management BSc (Hons) Culinary Arts Management with DIS/DAS 60 credits. SUPPORT FOR STUDENTS AND THEIR LEARNING Students and their learning are supported in a number of ways: The School has a comprehensive and phased Induction process which is tailored for each year of the programme A Course Director is assigned for each programme The programme has a Course Committee which includes all academic staff teaching the programme. The minutes of the Course Committee are discussed at School Board and received by Faculty Board Adviser of Studies each student is allocated to a member of staff for Studies Advice and PDP Personal Development Planning students have an initial introduction to PDP within a level module and this is supplemented in the preparation for placement module. There is a staff/student consultative committee that meets once per Semester to discuss student issues, outline their responsibilities, deliver Health and Safety information and inform students about developments affecting and supporting their learning. The minutes of these meetings are received by, discussed and acted upon by the Course Committee A programme handbook provides all necessary information about the programme, the staff teaching on the programme and their contact details Each module has a detailed handbook that outlines learning outcomes, assessment requirements, module content and reading list. Each handbook follows Faculty and School minimum content requirements as agreed by the Faculty Learning and Teaching Committee and School Board Academic staff post their contact times and details in their module handbooks and on their office doors The Career Development Centre a centralised Careers Service helps students to determine their future career. A placement tutor for the programme assists students in the choice and preparation for placement Section B Belfast-6

7 and coordinates support whilst on placement via the placement assistant and academic tutor The Information Services Department assists students in accessing web ct and in obtaining an address The campus has a Learning Resource Centre The Student Support Department assists students in their health and personal problems and deals with disability issues The School supports students with disabilities in compliance with SENDO for entry to and progress through the course, Course Directors coordinate this compliance Sport and Recreation facilities are available for students The International Office assists in supporting overseas students Students Union is available for all registered students A Chaplaincy service is available to counsel and advise students 4. CRITERIA FOR ADMISSION TO THE COURSE Applicants must satisfy the University's general entry requirements for admission to the course are detailed below: Applicants must satisfy the general requirements for admission to a first degree, and hold GCSE passes in English and Mathematics at grade C or above. Candidates may be interviewed as part of the selection process and mature (or non traditional students) students not having the general entry requirements may be admitted on the basis of APEL. 5. EVALUATING AND IMPROVING THE QUALITY AND STANDARD OF LEARNING AND TEACHING Quality and standards are evaluated and improved through consideration of: QAA benchmark standards for Hospitality Views of students as expressed through the staff/student consultative committee Module monitoring processes and programme team meetings (Course Committee) Views of graduates in the National Student Survey Views of employers through the advisory group, industrial placement contacts and visiting/guest professors and lecturers Views of the external examiner(s) for the programme their visit and report Student performance data and career progression University processes for initial approval, periodic re-approval and annual subject monitoring. Faculty and School learning and teaching events and conferences Peer observation of teaching Biennial staff appraisal involves identifying staff development requirements Staff membership of the Higher Education Academy and professional bodies Staff interaction with the Hospitality, Sport, Leisure and Tourism subject centre Staff involvement with learning and teaching research initiatives Membership of the Institute of Hospitality and Higher Education Academy In addition, there are University/Faculty/School strategies for teaching and learning. 6. REGULATION OF STANDARDS General Requirements Course regulations are in accordance with the current University of Ulster charter, statutes, ordinances and regulations. Assessment rules Pass mark for course, modules and individual assessments is 40% (see Course Regulations) Honours degree graduates must obtain 60 credit points at levels, and Performance levels for honours degree classification are; At least 70% First Class Award At least 60% and less than 70% Upper Second Class Award At least 50% and less than 60% Lower Second Class Award Section B Belfast-7

8 At least 40% and less than 50% Third Class Award Less than 40% Fail The honours classification is determined by the average of the six modules taken at level Specific requirements The award of Diploma in Industrial Studies requires a mark of 50%. A mark of 40% is required for progression into final year. The Board of Examiners may award a pass with commendation to a candidate who achieves an overall mark of 70%. This also applies to DAS candidates Exit award: Candidates on the BSc programmes who are not permitted to proceed or fail to successfully complete the Honours Degree programme will be eligible for a AB exit award provided they have successfully completed modules to the value of credit points at level and credit points at level The AB will be awarded with commendation where the average mark gained at level is 60% or more. Such students may also be eligible for the DIS/DAS with the exit award. External Examiners External examiners are academic subject or professional experts appointed from outside the University. Their key functions are to contribute to the assurance of the standards of the award and the fair treatment of students. They are involved in the moderation and approval of assessments and the moderation of the marking undertaken by internal examiners. Their written report is received by the PVC Teaching and Learning in the first instance and then passed to the Course Director for action. The Course Committee meets specifically to receive and discuss the report and agree a response to the points and issues raised. The course director formally responds on behalf of the University. The external examiner for the programme is Mr David Graham Section B Belfast-8

9 7. INDICATORS OF QUALITY RELATING TO LEARNING AND TEACHING At the last QAA subject review the unit was awarded /4 November 00 The course is accredited/recognised by the Institute of Hospitality Many of the teaching staff are members of the Higher Education Academy The majority of staff hold PGCUT/professional teaching qualifications. Staff engage in research and consultancy activities within the subject area The School hosted the first annual Tourism & Hospitality in Ireland Conference in 05 and the rd International Consumer Sciences Research Conference in 07 The majority of the teaching staff are subject specialists (some have PhD s/masters degrees and some are registered for higher degrees/phd s) and have relevant Industrial experience A Chair in Hospitality Management was appointed in 06 Scholarship award of 500 is awarded to best performing first year student Section B Belfast-9