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«London Geller College of Hospitality & Tourism BA (Hons) Food and Professional Cookery with foundation Course Handbook 2016-2017 Section BA (Hons) ...»

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Pre-Course Handbook

BA (Hons) Professional

Cookery with foundation

London Geller College of Hospitality & Tourism

BA (Hons) Food and

Professional Cookery with

foundation

Course Handbook

2016-2017

Section

BA (Hons) Food and Professional Cookery with

foundation

Course Handbook

Contents

Page No.

Section 1 Key Information

1.1 Welcome to the Course 4

1.2 Overview of the Course 5

1.3 Sources of Help and Support 6 1.4 Facts and Figures 8 1.5 Your Responsibilities 9 Section 2 Structure and Content 2.1 Introduction 13 2.2 Award Title, Exit Points and Progression 14 2.3 Course Philosophy, Aims and Objectives 14 2.4 Course Outline 15 2.5 Course Summary 15 Section 3 Learning, Teaching and Assessment 3.1 Learning and Teaching Approaches 25 3.2 Assessment 25 3.3 UWL Graduate Attributes 27 Section 4 Quality Management and Enhancement 4.1 Course Management 28 4.2 Student Evaluation 29 4.3 Course Committee/Board 29 Key Information

1.1 Welcome to Course Dear Student, Welcome to The London Geller College of Hospitality and Tourism, a centre of vocational excellence in culinary arts education provision. We hope you will enjoy and embrace the academic and social life of the College and University alike.

You are embarking on a new learning experience, which we are sure will be both exciting and stimulating. This course presents you with the opportunity to develop a range of skills enabling you to operate effectively in the hospitality industry and progress rapidly to a senior level especially in a food production environment.

The BA (Hons) Food and Professional Cookery with foundation will build the knowledge and skills you will need, enabling you to focus on both the practical aspects of the industry, whilst encouraging you to develop a broad knowledge of business, intellectual critical thinking and problem solving, essential to your career development.

You are joining a course that welcomes students from a wide variety of cultures, international backgrounds and academic achievement.

We hope you will find this a lively and stimulating environment in which to learn.

We wish you every success with your studies.

The Academic and Administrative Teams of the London Geller College of Hospitality & Tourism

1.2 Overview of the Course This handbook contains information basedon a Course Specification formally approved by the University. The relevant sections of the specification – for example, the course’s aims, module content, learning outcomes, teaching and learning methods, assessment requirements – are incorporated into the handbook. The full Course Specification is available from the Course Leader.

For information regarding University Regulations, Policies and Procedures, please see the current Student Handbook, relevant supplement and the UWL website. The regulations applying to a student will be those in place for the academic year of their enrolment.

The BA (Hons) Food and Professional Cookery with foundation prepares the student for a career in professional cookery and food related occupations.

Students will be able to enter the industry in traditional sectors such as hotels and restaurants, while others may wish to become food consultants, chef managers in contract catering or work for supermarkets as food buyers. The course has a high content of practical work underpinned by intellectual skills, critical thinking and problem solving. It especially focuses on diet and nutrition, the cultural aspects of food choice, healthy eating and responsible food marketing. There is also a module on Hospitality Business Management which is an important aspect of the hospitality industry and which helps students to understand the various aspects of managing people and resources in commercial environments.

The BA (Hons) with foundation also develops academic abilities in related cognate areas. These areas include, for example, nutrition, microbiology and food hygiene. Thus, professional cookery encompasses the practice and development of culinary and psychomotor skills combined with the relevant management disciplines, drawing on a blend of the art and, sciences of the culinary practitioner.

The length of the academic year for the BA (Hons) Food and Professional Cookery with foundation course has been designed to suit the target market.

London has a transient working population in the catering/culinary arts sector.

This curriculum model is well established within the subject area, having been used for a number of years on the Advanced Diploma in Food and Professional cookery and the previous foundation degrees. The course is delivered on a fulltime basis two/three days per week and can be completed in three years.

1.3 Sources of Help and Support

–  –  –

Throughout your course of study, you will have access to a wide variety of sources of support depending on your individual circumstances and needs.

Apart from the University-wide support framework, which encompasses the Course Leader, Modules Leaders, the Subject Librarian, the Internship/Careers Team and your Course Administrator you will also have at your disposal the

following:

• Careers and Employment Services

• Student Advice Team





• Disability Team

• Information and Funding Team

• Accommodation Team

• Chaplaincy

• Counselling

• Medical Centre

• The International Office (Non-EU students only) Further details are outlined in Section 4 of this document.

1.4 Facts and Figures

–  –  –

1.5 Your Responsibilities For a full description of your entitlements and responsibilities please consult the Student Handbook: http://www.uwl.ac.uk/students/Current_students.jsp The course team and other University departments will always contact you via your University email address. So please ensure that you check your University email account regularly.

Students should follow the university, course and module inductions, which are specifically intended to inform students how to access services and pass your modules successfully. Failure to attend these important module induction sessions may disadvantage you as a learner.

The student will study a range of skills, both academic and practical, which underpin the competences necessary to become an advanced practitioner in the sector. Full attendance is strongly advised particularly where successful teamwork relies upon the participation of all stakeholders.

Material resources, food items, large and small equipment have group ownership, It is imperative all learners share resources. Staff make every effort to use resources wisely giving due consideration to both the learner and the cost implications, where a student attends a practical late those food resources may have been returned to food stores.

Students will study concepts and models appropriate and applicable to the business of hospitality whilst developing a critical thinking approach through research and self- directed study.

The student will have the opportunity, where time allows, undertaking a stage or participating in industry events commensurate with the scope of their ability. UWL patrons and placement providers are aware of the need to gain industry exposure, and provide excellent opportunities for students at leading establishments in London and surrounding areas.

Students are more likely to be invited to interview where they can list industry experience on their Curriculum Vitae. Students who forego industry exposure risk disadvantaging themselves in any job market.

In addition to the taught course, curriculum related learning may take place offsite and should be attended smartly presented in business style attire commensurate with the task or venue. The hospitality industry is a disciplined profession often reflected in smart personal presentation.

Guest speakers and practitioners from leading sector providers attend the college throughout the academic year offering valuable insight and knowledge to the learner. You are strongly advised to attend as many of these events as possible, where feasible, tutors may make alter session times to allow students to attend.

Food Hygiene and Food Safety Please refer to the publication “Food Safety in Practical Areas” (Paskins, 2016) Attendance and punctuality in practical areas It is expected students will attend all classes punctually particularly where teamwork and commercial pressures are additional pressures upon learners.

Section

A suggested start time for the commercial outlets is 15 minutes prior to the session start time, allowing for class & ingredient set up time. It is not possible to make up learning time where a class has been missed. Marks will be lost where portfolio evidence is experiential and is submitted for marking.

Where food handling work is concerned respiratory infection, colds, coughs and sore throats are not conducive to hygienic food preparation, where you have an illness please inform your tutor via you student e-mail, copy in your course leader to avoid an absent recording on your attendance.

Uniform and Equipment Uniform and equipment requirements reflect both industry norms and safety requirements. Most of the equipment you will need will be provided by the University; however you are required to provide full, clean uniform for yourself.

All students embarking on the BA (Hons) Food and Professional Cookery with foundation course must have the required uniform and equipment for the start of session.

This means that all chefs must come to each practical lesson following these

criteria:

1. Clean chef hat (preferably white) 2. Clean white chef jacket 3. Blue or black and white chef trousers 4. Clean white chef apron 5. Kitchen safety shoes on (no trainers or open toe sandals) 6. Each student should bring paper and pencil 7. Knives and utensils suitable for the practical session 8. No wearing of bracelets, loose earrings or nail varnish 9. Please put mobile phones on silent and any other electronic devices 10. Be well-groomed, clean and tidy Please note it is your responsibility to ensure you have the required equipment and/or uniform - failure to do so might impede your ability to take part in the practical elements of the course.

Structure and Content

2.1 Introduction Using your handbook This handbook is for students undertaking BA (Hons) Food and Professional Cookery with foundation Course. The handbook is an essential document for you and we have tried to make it as accurate and informative as possible.

However, it is important to note that as a student at UWL you will also receive other sources of essential and invaluable information regarding your academic and social life at the University this will include other handbooks and

documentation, which will include:

• UWL Student Handbook

• Module Study Guides

• Learning Skills Development Workbooks This handbook provides a general introduction to the course and its various components and you should read it carefully when you enrol - at whatever stage or year this takes place. It is also a good idea to re-read it and refresh your understanding at the start of each semester.

The handbook contains essential information about the Course. Details about University regulations which affect you, such as pass criteria and progression regulations, as well as procedures for extensions to assignment hand-in dates, mitigation, appeals and so on, are provided in your UWL student Handbook.

Please take the time to ensure that you not only read them but fully understand them! Your Course Leader or Learning Skills Tutor will be happy to explain anything you do not fully understand.

This handbook is for you, so please feel free to make helpful comments on the style of presentation and contents.

2.2 Award title, Exit Points and Progression

After 2 years successful study at Level 3 and 4 and subject to your achieving 240 credit points, having submitted and passed all the required modules, you have a stop off option award Certificate in Higher Education.

After 3 years successful study and subject to your achieving a total of 360 credit points having submitted and passed all the required modules, you have a stop off option award Diploma in Higher Education.

This course has the full award of BA (Hons) Food and Professional Cookery with foundation, to achieve this you will have successfully passed 24 modules gaining a total of 480 credits. A Post Graduate Masters route provides seamless progression to MA in Food Business Management or MA in Luxury Hospitality Management.

2.3 Course Philosophy, Aims and Outcomes

The course is intended for the professional who wishes to work in the hospitality industry, both from the local area and from overseas, where hospitality and tourism are major economic drivers. It allows you, the student, to gain a higherlevel qualification based on your craft skills allowing you to further develop and enhance them. The course provides a vehicle for personal and professional development crucial to success in the hospitality industry, where the ability to communicate your vision effectively with colleagues and customers alike is vital.

The hospitality industry is diverse, comprising major sectors such as hotels, public sector catering, contract catering, restaurants, gastro-pub, food retailing sectors and event caterers. The demand for skilled practitioners and managers with operational ability is paramount. The hospitality industry is a major provider of employment and a source of economic stability worldwide. This course provides a broad base on which a career specialism can be built. Career advice and guidance is encouraged very early in the course. A comprehensive CV is paramount to successful career development. Students should use every opportunity to network, stage and placement at appropriate establishments and via college patrons at all stages of the course.

2.4 Course Outline

Included in each module, listed in the Module Study Guide (MSG) are learning aims and learning outcomes which are critical areas of skills acquisition, essential underpinning knowledge and academic understanding of the discipline.



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