Univ H/Bk for Acad Qual Ass'nce s1

HOLLINGS FACULTY

FOOD AND TOURISM MANAGEMENT

FOUNDATION DEGREE (FdA) CULINARY ARTS

DEFINITIVE DOCUMENT

Approved after approval/review/modification on 24.05.10

With effect from intakes in October 2010

Document last modified on Thursday, 27 May 2010

Programme Title FdA Culinary Arts Definitive Document

CONTENTS

Page

PART ONE i

Programme Specification i

Brief descriptive summary i

Basic Programme Details i

Overarching Programme Network/Title and programme specification code(s) ii

Final award(s)/title(s) ii

Interim exit award(s)/title(s) ii

Mode(s) and duration ii

FHEQ position of final award(s) ii

Awarding institution ii

Teaching institution(s) ii

Home Department/ School/ Institute ii

Home Faculty ii

Collaborative Arrangements ii

Approved Collaborative partner(s) ii

Description of type of collaborative provision or academic partnership ii

PS/1 effective date: iii

External References/Relationships iii

QAA Benchmark Statement(s) iii

Programme Information iii

University and Programme Educational Aims iii

University Educational Aims: iii

Programme Educational Aims: iii

Programme Learning Outcomes iv

MMU Educational Outcomes: iv

Programme Learning Outcomes iv

Interim Award Learning Outcomes v

Teaching/Learning and Assessment Strategy vi

Assessment strategy vi

Programme structures, levels, credits, awards, curriculum map of all units (identifying core/compulsory/option status, credits pre or co-requisites) potential entry/exit points and progression/award requirements ix

Level 4 Mandatory Core Units: ix

Level 5 Mandatory Core Units: ix

Placement ix

Personal Development Planning xi

Placement and Work-based Learning xii

Points of Reference xiii

Internal xiii

External xiii

PART TWO - REGULATIONS 1

1 ADMISSION REGULATIONS 1

1.1 Standard Entry Requirements 1

1.1.1 Entry to Year 1 1

1.1.2 Entry to Subsequent Years 2

1.1.3 Entry to Combined Honours Subjects 2

1.2 Admission with exemption 2

1.3 Admission with specific credit 2

1.4 Accreditation of prior (experiential) learning (AP(E)L) 3

2 CURRICULUM DESIGN AND ORGANISATION 3

2.1 Curriculum Design Overview 3

2.2 Relationship to Subject Benchmark Statement(s) 5

Level 4 Mandatory Core Units: 5

Level 5 Mandatory Core Units: 5

Placement 5

operate and manage human and technical resources 8

2.3 Assessment Criteria for Marking Schemes 12

2.3.1 Generic Criteria 12

2.3.2 Programme-Specific Criteria 13

2.4 Arrangements for anonymous marking of summative assessments 15

2.5 Arrangements for the quality management of placement learning 15

2.6 Academic partnership activity 16

2.7 Flexible and distributed learning (including e-learning) 17

3 ASSESSMENT REGULATIONS 17

3.1 Statement on MMU Assessment Regulations for Undergraduate 17

3.2 Programme-specific regulations 17

3.2.1 Student attendance and absence 17

3.2.2 Approved variation or exemption from MMU Regulations 18

4 PROGRAMME MANAGEMENT AND STUDENT SUPPORT 18

4.1 Programme Committee 18

4.1.1 Membership 18

4.1.2 Responsibilities 18

4.2 Board of Examiners 19

4.2.1 Membership 19

4.2.2 Responsibilities 20

4.2.3 Functions 20

4.2.4 Sub-Committees 20

4.2.5 Subsidiary Examination Committees 20

4.2.6 Duties of Board Members 20

4.2.7 Treatment of Extenuating Circumstances 21

4.3 Programme Leader 21

4.4 Other Staff Responsibilities 21

4.5 Student Support Strategy 21

4.6 Student Evaluation 22

4.7 Engagement with Employers 22

PART THREE – CURRICULUM CONTENT 23

PROGRAMME MAP: x

Unit Specification Templates 23

Programme Title FdA Culinary Arts Definitive Programme Document

PART ONE

Programme Specification

MANCHESTER METROPOLITAN UNIVERSITY PS/1

0 Brief descriptive summary

Foundation Degree in Culinary Arts to be run by César Ritz Colleges, Switzerland. The content of the programme follows the professional programme currently delivered at our collaborative partner César Ritz. The foundation degree is an initiative which will pull together elements of the current higher diploma into a formal recognised MMU qualification. Students will be required to conduct an extensive work based project within the 6-month training (placement) period as well as smaller industry focused assessments. The main curriculum will be largely food and beverage based, but with a considerable management content. Progression on to the BA (Hons) in Hospitality Management with Culinary Arts (delivered at MMU Hollings) would be assured for graduates of this programme. The current student numbers are at 24 per annum with the prospect of increasing this to 30-40 per year in the future.

Basic Programme Details

1 Overarching Programme Network/Title and programme specification code(s)

FdA Culinary Arts

2 Final award(s)/title(s)

(including any PSRB final awards conferred as an automatic result of successful completion of the programme)

FdA Culinary Arts (Sandwich)

3 Combined Honours Subject(s) offered through programme specification together with associated final award(s)

Subject(s): N/A

Final Awards: N/A

Interim exit award(s)/title(s)

Certificate in Higher Education: Culinary Arts (Level 4)

Mode(s) and duration

Sandwich – 2 years

FHEQ position of final award(s)

Intermediate (Level 5)

Awarding institution

(include PSRBs which confer a joint or additional qualification on successful completion of programme)

Manchester Metropolitan University

Teaching institution(s)

César Ritz Colleges Switzerland

Relationship with Foundation Year

N/A

Administrative Details

Home Department/ School/ Institute

Food and Tourism Management

Home Faculty

Hollings

UCAS code(s)

N/A

Collaborative Arrangements

Approved Collaborative partner(s)

César Ritz Colleges Switzerland

Description of type of collaborative provision or academic partnership

Externally validated

Approval Status

Date and outcome of most recent MMU review/ approval

/ May 2010

Next Scheduled Review Date:

/ December 2016

PS/1 effective date:

(ie date from which the outcome of approval or last review is effective OR the date from which amendments to the programme specification are effective)

/ September 2010

External References/Relationships

QAA Benchmark Statement(s)

/ Foundation Degrees
HLST

Date/outcome of last QAA engagement (or equivalent)

PSRB(s) associated with final award of programme

(eg those which offer professional status/membership/license to practise as result of successful completion of the final award.

Date and outcome of last PSRB approval(s)

/ N/A

Programme Information

University and Programme Educational Aims

University Educational Aims:

To develop flexible approaches to programme delivery and student support which reflect the needs and expectations of our students.
To provide a supportive and inclusive learning environment which will enable success for all learners
To encourage the development of students’ intellectual and imaginative powers, creativity, independence, critical self-awareness, imagination and skills that will enhance global employment opportunities on graduation in all programmes.
To establish a culture of constant improvement in learning, teaching and assessment that is anticipatory, enabling, supportive, rewarding and fully aligned with the University’s vision and strategic objectives.
To provide a learning experience that is informed by research, scholarship, reflective practice and engagement with industry and the professions.

Programme Educational Aims:

The aims of the Culinary Arts foundation degree programme are to:
· offer opportunities to students who wish to pursue careers in Culinary Arts in the hospitality industry, and its associated sectors, and who are capable of benefiting from the experience.
· assist students to realise their potential by providing a challenging and appropriately resourced learning environment.
· enable students to develop those intellectual, vocational and personal skills relevant to further learning challenges and to careers in Culinary Arts including those associated with entrepreneurial activities.
· produce high calibre graduates capable of successful careers in the hospitality and /or associated industries.

Programme Learning Outcomes

MMU Educational Outcomes:

Successful students will be able to develop and demonstrate transferable intellectual skills, in particular their ability to:
· communicate clearly in speech, writing and other appropriate modes of expression
· argue rationally and draw independent conclusions based on a rigorous, analytical and critical approach to data, demonstration and argument
· apply what has been learned
· demonstrate an awareness of the programme of study in a wider context

Programme Learning Outcomes

Graduates of the Culinary Arts Foundation Degree programme will be able to demonstrate:
· a critical understanding of the development of knowledge in relation to Culinary Arts in the hospitality and/or associated industries.
· an understanding of the need for both a multi-disciplinary and inter-disciplinary approach to study, drawing, as appropriate, from service, research and professional contexts.
· understanding of the subject through evaluation of both academic and professional practice
· knowledge, understanding and critical awareness of, the moral, ethical, safety, environmental and legal issues which underpin best practice.
· key transferable skills and also responsibility for their own learning and continuing professional development.
· vocationally relevant management skills and knowledge by exposure to professional practice
· a recognition of the centrality of the hospitality consumer in relation to their needs
· an ability to respond appropriately to the diversity that prevails within the hospitality industry in relation to stakeholders.
· appreciate, understand and assess developments in the hospitality industry in the context of its different sectors.
· understand and apply key management principles in Culinary Arts and related operations and services.
· appreciate and understand the operational and management requirements for a Culinary Arts business and identify business opportunities.

Combined Honours Learning Outcomes

N/A

Pass Degree Learning Outcomes

N/A

Interim Award Learning Outcomes

Students who have successfully completed Level 4 studies will have demonstrated:
· a critical understanding of the development of knowledge in relation to Culinary Arts in the hospitality and/or associated industries.
· an understanding of the need for both a multi-disciplinary and inter-disciplinary approach to study, drawing, as appropriate, from service, research and professional contexts.
· understanding of the subject through evaluation of both academic and professional practice
· knowledge, understanding and critical awareness of, the moral, ethical, safety, environmental and legal issues which underpin best practice.
· key transferable skills and also responsibility for their own learning and continuing professional development.

Teaching/Learning and Assessment Strategy

The process by which students acquire necessary analytical and evaluative skills will be based upon a strategy which ensures that responsibility for learning is accepted by students as their programme of study progresses. Initially, emphasis will be on the learning of principles and techniques alongside raising awareness and understanding through tutor-led delivery. In addition, those professional and transferable skills necessary for the work-place will be developed and students encouraged to build on their intellectual abilities and to cultivate interpersonal skills, self-confidence and independence. At level five, the approach will build on the earlier work by promoting more active student participation in learning.
The strategies and teaching techniques described have been selected to progress effective learning at each level. The active participation of students as individuals and in teams will be a major factor in their development from being a recipient of knowledge at level four to a more independent learner at level five. This should equip them well for further degree studies or employment.
All teaching and learning will be supported by unit material, some interactive, hosted through CRCS e-learning platform.

Assessment strategy

Assessment is perceived as an integral part of the learning process. The instruments, therefore will not only confirm that learning outcomes have been met but also provide an additional challenge to students to demonstrate their range of skills. Demands will increase with each level as students are tasked to reveal their ability to work independently or in teams. Feedback on student assessments from external and internal examiners and internal moderators will ensure that work is consistently at the right level of challenge and also enables the programme to confirm that outcomes have been achieved.
A wide range of assessment methods will be used, including practical, ID (identification tests), written examinations, presentations and assignments. Where appropriate, peer assessment and “customer” feedback will also be used as part of the assessment process.

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Programme Title FdA Culinary Arts Definitive Programme Document

Unit No / Level 4 / Assessment No. / Outcomes / Weighting / Assessment Type
1 / BAKING AND PASTRY ARTS 1 / 1 / 1,2,3,4, & 5 / 80% / Practical Assessment
2 / 1, 2 & 3 / 20% / Written exam
2 / THE ART OF GARDE MANGER / 1 / 2, 3, 4 & 5 / 80% / Practical Assessment
2 / 1 / 20% / Written Examination
3 / FOUNDATION TO EUROPEAN CULINARY ARTS / 1 / 1,2,3,4 & 5 / 80% / Practical Assessment
2 / 1, 2 & 4 / 20% / Written Exam
4 / INTRODUCTION TO KITCHEN MANAGEMENT / 1 / 1 & 2 / 35% / Written examination
2 / 3 / 30% / Assignment and Presentation
3 / 4 & 5 / 35% / Written examination
5 / KITCHEN OPERATIONS AND MANAGEMENT / 1 / 1, 2, 3 & 4 / 100% / Practical Assessment
6 / THE ART AND SCIENCE OF FOOD / 1 / 1, 2 / 30% / Examination
2 / 3 / 40% / Assignment & Presentation
3 / 4, 5 / 30% / Examination
7 / PASTRY AND BAKING ARTS / 1 / 1, 2, 3, 4 & 5 / 80% / Written examination
2 / 3, 4 & 5 / 20% / Assignment and Presentation
8 / THE BEST OF EUROPEAN CUISINE / 1 / 1, 2, 3, 4 & 5 / 100% / Practical Assessment
Level 5
9 / INTERNATIONAL CUISINES FROM CLASSICAL TO FUSION / 1 / 2, 3 & 4 / 70% / Practical Assessment
2 / 1 / 30% / Menu research and composition
10 / RESTAURANT SERVICE AND MANAGEMENT / 1 / 2, 3 & 5 / 40% / Practical Assessment
2 / 3 / 20% / Assignment
3 / 1, 2, 3, & 4 / 40% / Written exam
11 / ADVANCED FOOD CONCEPTS - PLANNING, CONTROL AND IMPLEMENTATION / 1 / 1 & 2 / 30% / Written Examination
2 / 3, 4 & 5 / 70% / Practical Assessment
12 / BAKING AND PASTRY ARTS 2 / 1 / 1, 2, 3 & 4 / 100% / Practical Assessment
13 / FOOD AND BEVERAGE MANAGEMENT / 1 / 1, 2, 3, 4 & 5 / 40% / Business Report
2 / 1, 2, 3, 4 & 5 / 30% / Business Performance
3 / 2, 3 & 4 / 30% / Written Examination
14 / THE BUSINESS AND LEGAL ENVIRONMENT / 1 / 1 / 30% / Examination
2 / 2 / 20% / Portfolio and presentation
3 / 3 & 4 / 50% / Examination
15 / ORGANISATIONAL MANAGEMENT AND MARKETING / 1 / 1 / 35% / Examination
2 / 2 / 15% / Training exercise
3 / 3 & 4 / 25% / Examination
4 / 4 & 5 / 25% / Research project and presentation