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Course Handbook

FdA in Food and Professional Cookery Kitchen/Larder Specialism Pathway

London School of Hospitality and Tourism

Field of Culinary Arts

BA FOOD & PROFESSIONAL COOKERY [Kitchen/Larder Pathway] Page 1 of 25

FdA in Food and Professional Cookery

Kitchen Specialism.

Course Handbook

AY2015 - 2016

Version No XX © UWL 20XX


Course Name

Course Handbook

Contents

Page No.

Section 1 Key Information

1.1 Welcome to the Course 3 1.2 Overview of the Course 5 1.3 Sources of Help and Support 5 1.4 Facts and Figures 6 1.5 Your Responsibilities 6

Section 2 Structure and Content

2.1 Introduction 8 2.2 Award Title, Exit Points and Progression 9 2.3 Course Philosophy, Aims and Objectives 9 2.4 Course Outline 11 2.5 Course Summary 12

Section 3 Learning, Teaching and Assessment

3.1 Learning and Teaching Approaches 16 3.2 Assessment 3.3 UWL Graduate Attributes

17 17

Section 4 Quality Management and Enhancement

4.1 Course Management 19 4.2 Student Evaluation 20 4.3 Course Committee/Board 21

BA Food & Professional Cookery [Kitchen/Larder Pathway] 22


Key Information

1.1 Welcome to Course

Welcome to the London School of Hospitality & Tourism

We are delighted that you will be joining us as a student this year and look

forward to welcoming you in September. We hope that you will enjoy and be

challenged by your important The London School of Hospitality & Tourism was

awarded “Winner of The Queen's Anniversary Prizes for Higher & Further

Education 2009”. The Learning Skills Council awarded us a “Centre of

Vocational Excellence” and said “the curricula are up to date and relevant

and meets the needs of students and employers”. In 2007 the School was

awarded the great accolade as having the best training restaurant in the UK by

Restaurant magazine. Also in 2008 The British Hospitality Association gave

the School their centenary prize for providing exemplary hospitality education.

In 2010 the School was awarded its second Oscar of the catering world “The

Cateys” and we are the only University in the UK to hold two of these awards.

In 2011 our Management students won the Institute of Hospitality university

debate beating all the other universities that entered.

In 2012 we won a number of awards and were invited to prepare and serve a

jubilee lunch for her majesty Queen Elizabeth II in South London; the Queen

met and spoke to a number of our students and staff. Also we were delighted

to welcome to the School Mr Keith Williams Chief Executive of British Airways

who has been made an Honorary Doctorate. The School from September

2014 will hold the British Airways archive.

During an OFSTED inspection in December 2013 we were awarded

OUTSTANDING in all areas for our skills training and education.

In 2014 our international Hotel Management students came second in the

world at the Young Hoteliers summit in Lausanne Switzerland.

Last year we had the pleasure of welcoming a number of industrialists to the

University. These have included CEO and General Managers of large

companies; we were also delighted to welcome Mark Flanagan the Queens

Executive Chef who created a magnificent dinner with our students that was

served to over 80 distinguished guests and VIP’s.

The School, as you would expect, has extensive contacts with key players

Section

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industry. A past student, Alistair Telfer, is the Chief Executive at the Oxford

and Cambridge Club, Pall Mall and is Chair of the Alumni Committee at the

University of West London; he can really tell you about all the issues involved

in managing a luxury establishment. Lionel Benjamin ex-student; Director of

Topland Hotels served as the Director of a number of London 5 star hotels; he

is also an Honorary Professor. In the world of catering Professor James

Martin, Celebrity Chef, and Prue Leith, writer and chef, are both Honorary

Doctors of the University. Gary Rhodes, Raymond Blanc, Brian Turner, Michel

and Albert Roux and Antony Worrall Thompson, are, besides being celebrity

chefs, Honorary Professors and strong supporters of the School. The Chief

Executives or Managing Directors of Thompson Tour Operations, Thomas

Cook Travel, MVM London and Cobra Beer are all supporters of this exciting

dynamic innovative and creative School, our success is because of our

students who are our ambassadors’ and work in the industry at senior levels.

This year one of our recent graduates Dipna Anand launched her first book at

the University; called “Beyond Brilliant” she joins our other ex-students who

are successful authors namely Will Torrent and Lorraine Pascale who has her

own television series as well.

As you know, you will be studying on the Ealing campus and many students

take full advantage of the facilities in the Ealing area ranging from parks,

museums and cinemas as well as some great shopping and leisure centres.

You will be joining a large School with over 1,500 students on a range of courses

such as Hospitality, Tourism, Airline and Airport, Business Travel and Tourism,

Event Management and Culinary Arts so you will meet a wide range of fellow

students. Of course, within the University generally there are many more students

both from the UK and internationally and they are studying such subjects as

media, music, business, law, and health, so you will meet lots of new faces from

many walks of life.

We are looking forward to meeting you and answering the questions you are

bound to have about this important decision you have made about your future

here with us and your longer term career plans.

The Academic and Administrative Teams from the London School of Hospitality & Tourism

1.2 Overview of the Course

This handbook contains information based on 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 the 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 FdA in Food and Professional Cookery Kitchen/Larder specialism 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 or as product development chef’s. 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 industry, this helps students to understand the various aspects of managing people and resources in commercial environments. The FdA also develops academic abilities in related cognate areas. These areas include, for example, nutrition, microbiology and food safety and 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 culinary practice. . The length of the academic year for the FdA pastry (2 years) has been designed to suit those employed in the industry but wish to develop their personal and professional lives through additional part-time study in higher education. This is an intensive two year degree delivered one day a week over three terms. A full module delivery schedule is at the end of this handbook.

1.3 Sources of Help and Support

Course Leader: Gary Farrelly Administrative contact: Luigi Pisanelli Email: [email protected] Email: [email protected] Telephone: 020 8231 2956 Telephone: 020 8231 2302


1.4 Facts and Figures

Teaching and Learning Data

Percentage of students’ study time: Level 4 Level 5 Level 6

Scheduled teaching & learning time 40% 40% 40%

Guided independent study time 60% 60% 60%

Assessment

Percentage of final marks assessed by: Level 4 Level 5 Level 6

Exam 10% 10% N/A

Coursework 30% 30% 70%

Practical 60% 60% 30%

NB: These numbers are derived from the most recent data available from Unistats, and should be regarded as estimates only. Figures are based on an anticipated pattern of module choices during students’ time on the course, and may be subject to changes which are outside the control of the course team.

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 students via your student email address. So please ensure that you check your University email account regularly. Students join the course from many cultures, with a wide age range and with very varied academic and experiential backgrounds. You and your fellow students will have joined us from a variety of professional backgrounds. The university has a Equality and Diversity policy for all staff and students.

Entry requirements for the course are

Students progressing from level 3 craft courses such as a Vocational Relevant Qualification / Level 3 Btec diploma (subsidiary or above MMD minimum overall result).

GCSE A-C in English and Maths or equivalent.

Professional cookery experience.

Accreditation of Prior Experiential Learning (APEL): students who have worked in a range of hospitality outlets but who have no formal qualifications will be considered at interview.

http://www.uwl.ac.uk/students/Current_students.jsp


All applicants and students will be assessed on an individual basis to ascertain the best way forward for them to gain the qualification and realise their potential.

Applicants without formal qualifications will be subject to a personal interview with the Course Leader, a decision will be reached based upon an assessment of the applicant’s life skills and educational ability to develop at the levels required.

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 and your own knives. All students embarking on the FdA in Food and Professional Cookery 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

This handbook is for students undertaking FdA in Food and Professional Cookery Kitchen/Larder route. 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 professional life at the University. This will include other handbooks and documentation such as:

Information regarding University Regulations, Policies and Procedures, found in the UWL Student Handbook –available on-line –here is the direct link http://www.uwl.ac.uk/files/Current_students/student_handbook/main_handbook.pdf: and relevant supplement http://www.uwl.ac.uk/files/Current_students/student_handbook/ug_supplement.pdf The regulations applying to a student will be those in place for the academic year of their enrolment.

Other information documents include:

Module Study Guides –one for every module studied

Learning Skills Development Workbooks

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

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http://www.uwl.ac.uk/files/Current_students/student_handbook/main_handbook.pdf

http://www.uwl.ac.uk/files/Current_students/student_handbook/main_handbook.pdf

http://www.uwl.ac.uk/files/Current_students/student_handbook/ug_supplement.pdf

http://www.uwl.ac.uk/files/Current_students/student_handbook/ug_supplement.pdf


2.2 Award title, Exit Points and Progression

This course encompasses 12 modules over 2 years, gaining a total of 240 credits. After 1 year of study at Level 4 and, subject to your achieving 120 credit points, you may stop off with the award of a Certificate of Higher Education in an Introduction to Food and Professional Cookery After 2 years of study and, subject to your achieving a total of 240 credit points, you will receive the award of a Foundation Degree in Food and Professional Cookery Kitchen/Larder Specialism

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 higher-level qualification based on your craft and understanding of managerial skills. The course also provides a vehicle for personal and professional development which is crucial to success in the hospitality and tourism industry. The ability to communicate effectively with colleagues and customers is vital in today’s commercial environment. This and other inter-personal skills will be developed in the student, alongside career development activities such as CV writing and networking skills. The hospitality industry is diverse, comprising of major sectors such as hotels, public sector catering, private clubs, contract catering, restaurants, pub retailing and leisure centres. The demand for skilled managers with operational ability is paramount. The hospitality and tourism industry in the UK employs 2 ½ million of people and worldwide it is one of the largest employers in the world and is still growing. The entire course provides an invaluable contribution to the concept of lifelong learning. At the end of your period of study you will have developed the skills to assist you to continuously learn and update within the subject. This will develop your skills and personal qualities, which are of importance to all aspects of your working life.


Key Purpose of the FdA in Food and Professional Cookery Kitchen/Larder The course is committed to promoting a provision which:

Develops students’ skills and personal qualities of general importance and application to all aspects of working life.

Provides students with high level professional skills.

Provides students with an intellectual challenge.

Prepares students for and helps them to achieve success and career development in their working lives.

Meets the changing needs of an expanding hospitality industry. The course is intended for food professionals who have already gained qualification and skills to level 3 but it is not exclusive to this group. Mature students with life skills and work experience will also be considered. Students from both the local, national and from overseas, where hospitality and tourism is a major economic driver will benefit from this course. It allows you the student to gain a higher-level qualification based on your craft skills allowing you to further develop and enhance them. The course also provides a vehicle for personal and professional development crucial to success in the hospitality and tourism industry, where the ability to communicate effectively with colleagues and customers is vital in today’s commercial environment. Learning Progression The range of learning which takes place on the FdA in Food and Professional Cookery Kitchen/Larder has been designed to encourage, develop and equip you the student, with the knowledge and operational skills of your specialist course. The FdA in Professional Cookery Kitchen/Larder has two levels: Level 4 first year, Level 5 second Year See module delivery schedule at end of the handbook Level 4 A large proportion of your learning at this level will be experiential as you develop the knowledge and operational skills connected with the industry through practical laboratory work both in the kitchen and pastry departments. At the same time your academic and personal skills progress and grow. Level 5 You will begin to develop your evaluative, critical observation and analytical skills. Your knowledge of key areas within Culinary Arts is extended through


evaluations and analysis of relevant practical and theory aspects within the production unit. Progression The University regulations apply to this course. These regulations stipulate that you must pass all your modules with a minimum of 40%. Most modules contain more than one piece of assessment. If this is the case, then you need to achieve at least 20% on each piece of work and then a 40% mark overall on the module. The details of assessments and their weighting are explained in each module study guide and in the Student Handbook Supplement

2.4 Course Outline

Each module requires 200 hours of study; this study time is broken down into 42 hours of timetabled class contact / lab work and 158 hours of personal and group activity, guided study, and preparation for class and module assessment requirements. Each module tutor will issue you with a module study guide. These will contain details of the aims, objectives, learning outcomes and content of the module. They will also provide a weekly course outline, and full details of the assessment subjects and requirements. The module study guide will provide you with important information regarding the module leader: e-mail address, telephone contact, voice-mail and office location (this information can also be found in the “Who’s Who section at the front of this handbook).

BA in Food and Professional Cookery

Level 4 Personal Development 1 Food Microbiology and Hygiene Pastry 1 Artisan breads and fermented goods Pastry 2 Modern patisserie techniques Kitchen Larder 1 with Applied science Kitchen Larder 2 Evolution of culinary techniques

Level 5

Hospitality Business Management Diet and Nutrition Kitchen Larder 3 Contemporary culinary influences Kitchen Larder 4 culinary styling and sensory evaluation Fish & Shellfish Culinary Trends & Dish Development

Each module has a credit value of 20 credits

At level 4 and 5, students spend two thirds of their time studying specialist professional cookery modules

All students will have a personal tutorial each week


All students will have additional study support in year 1

2.5 Module Summary

Level 4 Module Summaries Personal Development 1 The module underpins all the modules as it develops your academic and intellectual ability. Which will concentrate on academic study skills and personal and professional development, which will prepare you for level 5 and level 6. Assessment: A1 – Report on a current food trends

A2 – Oral presentation on the food trends reports.

Food Microbiology and Hygiene In this module you will study microbiology and food hygiene. It will introduce you to the principles of hygiene and safe hygiene practice. You will study bacteria, moulds, yeast, viruses and gain an in-depth understanding of food poisoning and how to prevent it. Assessment – A1 - Laboratory Portfolio

A2 - Exam Kitchen Larder 1 with Applied science The module reflects the need for a thorough understanding of the preparation, handling and cooking of a diverse range of kitchen/larder products, and the subsequent production of a range finished dishes. It will cover a wide range of key topic areas including:

Underpinning knowledge of relevant commodities

The handling, processing and cooking of a range of products to produce dishes within context

Basic scientific reactions and principals involved in the processing and cooking of a range of dishes.

The influence of modern technological resources in the kitchen environment

Classical and contemporary cooking and finishing techniques.

Assessment – A1 – extended question - 2000 word equivalent)

A2 – practical exam Kitchen Larder 2 Evolution of culinary techniques


The focus of this single module and will continue to develop your skills in the kitchen /larder environment. It will focus on developing butchery/fish preparation methods and the associated cooking skills. Students will be able to demonstrate competency in a four hour exam.

The module investigates and practices classical and contemporary styles of cuisine and provides you with the opportunity to develop your knowledge of the various methods used in processing food commodities. Furthermore the module will enhance your understanding of the scientific principles used in processing and cooking commodities. Assessment – A1 – extended question -2000 word equivalent)

A2 – practical exam Pastry 1 Artisan breads and fermented goods This module develops your pastry and confectionary skills. You will appreciate the demands of working in a professional pastry environment. The module introduces you to a range of ingredients and commodities, materials and equipment used in professional kitchens across the globe. This first module in pastry will introduce you to the pastry environment and concentrate on the preparation, production and preparation of Artisan breads and fermented goods. Pastry food science underpins this module Assessment – A1 – Practical exam

A2 – Report and Presentations Pastry 2 Modern patisserie techniques The module reflects the need for a thorough understanding of the preparation, handling and cooking of sponges for gateaux as well as many other product types for Petits Fours. It will cover a wide range of key topic areas including: Classical and contemporary techniques for the preparation and finishing of Gateaux and Petits Fours Basic chemical principles and reactions involved in the making and baking of Gateaux and Petits Fours Assessment – A1 – Practical exam

A2 – Report and Presentations Level 5 Module summaries Kitchen Larder 3 Contemporary culinary influences This is a single module will further enhance your understanding of the trends and issues in the hospitality industry today, such as waste management systems, sustainability, seasonality and the nutritional aspects of food on the menu that are all

The module will draw on some of the learning of the previous kitchen


modules and experimentation will be encouraged to develop your knowledge in relation to the current issues that are influencing food choices and the hospitality industry as a whole.

The module will also enhance your appreciation of the importance the highest quality produce, their nutritional values plus the basic food science and reactions between ingredients; understanding of which is essential to maintain consistent standards.

Assessment A1 –portfolio log A2 –continuous assessment –self .peer and tutor A3 – presentation Kitchen Larder 4 culinary styling and sensory evaluation In this module you will learn about the balance of flavour, textures and colours, which are essential when developing new dishes. You will use all of the knowledge and skills you have gained in the previous modules, to find the most suitable preparation and cooking techniques to bring out the very best from your ingredients. You will be encouraged to find new and exciting innovations for you dish which will inspire you to be a leader in the industry, not just a following in the wake of other chef’s ideas and initiatives. Assessment A1 – continued portfolio log A2 – practical skills test. Fish and Shellfish This module will provide you with an in depth understanding of the preparation and cooking methods associated with Fish and Shellfish. Alongside this, the module will investigate classical, contemporary and modernist cooking styles, used in the food production process.

The environmental impact of aqua culture will be investigated within this module; ethical and business perspectives will be debated within the class. Students will be able to debate the sustainability of this industry and consider the social responsibilities of a variety of stakeholders and how these are managed or mismanaged.

Assessment: A1-practical exam; A2- 2000 word report. Culinary Trends and Dish Development


This module will provide you with an in depth understanding of the preparation and cooking methods associated with various culinary business models and the application of dish development principles in context.

The module affords the student an opportunity to develop an understanding of various contemporary large scale culinary business and how peers have developed dishes to suit their modus operandis.

The module is unique in that students will be given a live client brief and in effect act as consultants for a well-known branded company in the developing of a food offer for the said client

A1-practical exam; A2- 2000 word report. Hospitality Business Management, HBM part 1

This element aims to afford the student the opportunity to critically evaluate the business and kitchen in which they did their work placement. This will give the student an understanding of business drivers both external and internal. The opportunity to consider such factors as sustainability, ergonomics of kitchen design and the use of technologies will also be investigated. Assessment – A1 – kitchen design business report HBM part 2 The overall aim of this module is to develop knowledge and understanding of the factors that affect and influence people’s behaviour and performance in the work environment. The assessment will be based on the work placement. The students will consider the theories, frameworks and models related to their own behaviour as well as how people interact and behave within an organisation. The overall aim of the module is to offer the student greater insight into in the many factors that affect interactive behaviour in the workplace and how this might be managed to achieve successful outcomes. A1 Work placement portfolio. A2 Case study. A3 Work based reflection. Diet and Nutrition This module introduces you to the importance of understanding diet and nutrition as a relevant subject, how to apply basic principles to menu planning and how food is as necessary as medicine in the 21st century. Assessment – A1 – portfolio A2 – presentation


Learning, Teaching and Assessment

3.1 Learning and Teaching Approaches

The key characteristics of the course are to support students in developing complex practical skills, knowledge and understanding of the delivery of products and services within the hospitality industry especially in relation to food preparation and production management.

The student’s practical skills, knowledge and understanding are developed through practical activities within the School and the work environment. The theoretical components are integrated into practical activities but are also explored through lectures, seminars and case studies. This develops the students’ integrated learning and understanding of hospitality products and services. The course is designed to develop a high level of cognitive interpersonal, social and management skills needed to perform effectively as a pastry chef in a complex and challenging organisation.

The course is constructed on a modular basis offering flexibility in the management of learning and assessment.

The Level 4 modules in the first year, introduce you to fundamental practical culinary skills underpinned by theoretical knowledge. Personal Professional Development is a module which runs alongside the practical modules and the year culminates with Microbiology, essential study for Health and Safety practice at this level.

The second year with Level 5 modules further extend your practical skills building on from Level 4 and aims to develop independent thinking and planning with innovation and artistry.

Each module study guides give you details of the learning and assessment you will undertake, for each single module you are expected to undertake 200 hours of work this work time will include: class time, laboratory work, time spent on assessment and time spent preparing for classes and general reading. In most cases the work you need to do for your module is identified in your module guide, this guide is there to help you and enable you to get the most from your contact with tutors and your peer group. If you do not understand any aspect of the assessments or activities then you should contact your tutor. All tutors are contactable by phone, e-mail, or by making an appointment to speak with them at time convenient to you both. Tutor contact details can be found at the front of this handbook in the “Who’s Who” section.

Section

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3.2 Assessment

You will be required to submit all of your text-based assignment work – e.g. essays, case studies and reports – electronically. Such work will also be marked online, and your grades and feedback made available to you electronically. Details of the submission mechanism and assessment dates will be provided via Module Study Guides. Many of your assessments will be practical skills based, industry professionals are often present in the capacity of second examiners. This ensures that your skills, knowledge and competency is relevant and current to industry standards. Throughout your course, you will be encouraged to use PebblePad to record details of your learning, and to reflect on what you have learned. On certain modules, you will be required to submit work through PebblePad for assessment

3.3 The University of West London Graduate Attributes

In 2011, the University defined the UWL Graduate Attributes as representing a set of abilities acquired by students during their period of study at UWL that go beyond simple acquaintance with a subject. They reflect the University’s approach to education which includes developing graduates who are well prepared for employment, adopting a definition of ‘employability’ that includes creative and enterprising attributes, lifelong learning attitudes, and an awareness of the global context since educational and working experience are necessarily anchored in the context of the wider world. Graduate Attributes are embedded in the subject and involve a preparedness and the confidence to analyse; question; categorise; interpret; see relations; explain; theorise; and reflect with reference to the broader context. Graduating at the University of West London means that you will be developing the following Graduate Attributes and become:

A reflective and critical lifelong learner

The ability to base judgment on evidence

The ability to plan and reflect

Problem-solving

Managing own learning

Motivation and self-management

Reflection

A creative and enterprising professional

The ability to communicate effectively

Career management skills


A globally aware individual

Awareness of cultural difference

Awareness of equity and equal opportunity principles

Awareness of cultural difference

These attributes will develop over the years of your study and maybe capture in a variety of ways Follow the link below for an interactive representation of these attributes: http://hermes.uwl.ac.uk/grad_attributes/ How will you acquire and record these attributes? A number of courses use PebblePad to record the Graduate Attributes. You may wish to discuss this with your tutors, and you’re Personal Tutor.

http://hermes.uwl.ac.uk/grad_attributes/


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Quality Management and Enhancement

4.1 Course Management

The academic advice and support for learners will adopt the principles laid down in the latest edition of the Quality Handbook. Students will be supplied with:

A course handbook

Module study guides

Print-based learning materials

Access to a virtual learning environment (Blackboard)

Student Handbook and Undergraduate Supplement (UWL produced) The need for support varies from student to student. Support will thus be negotiated between the student and the personal tutor/course leader. Academic Support Academic staff with specialist knowledge and expertise in the subject to guarantee a quality learning experience will facilitate the course. Module Leaders are responsible for the overall content, quality and day-to-day delivery of the curriculum and the assessment of student performance on that module. The FdA has a dedicated course leader. The course leader is responsible for the day-to-day management of the course. This role typically involves the following, directly reporting to the Field Leader:

Recruitment of students to the course

The organisation of an induction course

Resolution of student problems

The establishment of a student assessment course

Timetabling

Course monitoring

The writing of an annual report

Convening of team meetings as and when appropriate

Liaison with the external examiner(s), through the Field Leader It is general practice within the Faculty of Professional Studies that the course leader for a part-time undergraduate course also acts as personal tutor to those


students. Typically such a role involves meeting each tutee, either individually or in small groups, providing general advice on academic progress and administrative procedures, signposting university services and providing references for future employment or study. The operation of the system though can be negotiated to meet the needs of the students.

4.2 Student Evaluation

Evaluation of the Course We need to know, at regular intervals, how you are getting on with the course. This is about your own personal performance and also about what you think about the course, changes you would like to see and so on. We will seek your views using questionnaires, talking with you in personal tutor time, hearing from your representatives in course meetings, receiving feedback from you about your modules and so on. The formal minutes of course meetings are put up on your notice boards for you to see.

You will also want regular feedback from us about your work. We will provide you with feedback on all your assessed work and, as you will see from module study guides, we will offer you earlier feedback on some work that is submitted as a draft stage.

Playing your part! Student Representatives The University strongly believes in student participation and you are encouraged to lay an active part in the life of the university. One way you can do this is to put yourself forward as student representative for your course at whatever level of study you are completing. You will receive formal training from the Students’ Union in what is required and may be asked to sit on a number of subjects, course or faculty-related committees to contribute to debate and decisions regarding current issues and future developments. In addition, as a School representative, you may be asked to attend a range of University-wide committee meetings covering a full range of areas and levels. It is not as daunting as it sounds. You should only be asked to attend about 4 meetings a year and it is a wonderful way of finding out what is going on. It looks good on your CV as well! If you believe you can contribute effectively and will be able to represent the views of other students on your course, please talk to your Course Leader or contact your SU representative.


4.3 Course Committee/Board

Course Committee/Board meetings will be held on: Semester 1 - Date to be confirmed Semester 2 - Date to be confirmed


London School of Hospitality and Tourism, Field of Culinary Arts

BA FOOD & PROFESSIONAL COOKERY [Kitchen/Larder Pathway]

SEMESTER 1 modules SEPT-JAN 14 weeks

SEMESTER 2 modules JAN-MAY 14 weeks

Semester 3

May-June

Intensive 7 weeks

Module Credits per year

YEAR 1 Level 4 modules

Personal development 1[20]

Kitchen Larder 1 with applied

science[20]

Kitchen Larder 2 evolution of

culinary techniques [20]

Pastry 1 artisan breads and

fermented goods [20]

Pastry 2 modern patisserie

techniques [20]

Food safety &

Microbiology [20]

120

YEAR 2 Level 5 modules

Kitchen Larder 3 contemporary

culinary influences [20]

Kitchen Larder 4 culinary styling

and sensory evaluation [20]

Fish & Shellfish [20]

Culinary Trends and Dish

Development [20]

Food and Nutrition [20]

Hospitality Business

management [20]

120

Total credits

240

course handbook - the career university · pdf filecourse handbook fda in food and ... 7....

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