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MODULE DESCRIPTOR
Module Title
Creativity And Entrepreneurship
Reference BS3978 Version 2
Created May 2017 SCQF Level SCQF 9
Approved July 2016 SCQF Points 15
Amended August 2017 ECTS Points 7.5

Aims of Module
To enable students to develop an in-depth understanding of entrepreneurship, innovation and trends within the culinary and food service field. Through the identfication and application of a range of creative Tools, students will develop entrepreneurial skills in relation to new product concepts and small business development.

Learning Outcomes for Module
On completion of this module, students are expected to be able to:
1 Demonstrate a sound theoretical knowledge of the entrepreneurship theory and concepts of new food product development
2 Identify potential business opportunities in the food service sector
3 Integrate the theoretical and practical knowledge involved in the production of a new food product
4 Produce and evaluate a proto-type food product for a specified market.

Indicative Module Content
Entrepreneurship theory and traits of the 'entrepreneur'. Creativity in business and the generation of new product ideas. Criteria and processes for successful product development. Creative-thinking tools and food product concepts. Idea generation and target markets. Developing the prototype products (recipes, equipment, packaging) and conducting market research. Analysis of feedback and product improvements. Feasibility studies and the business plan.

Module Delivery
Key concepts are introduced and illustrated through lectures, student centred learning exercises and directed reading, supplemented with tutorial sessions and site visits.

Indicative Student Workload Full Time Part Time
Contact Hours 48 N/A
Non-Contact Hours 102 N/A
Placement/Work-Based Learning Experience [Notional] Hours N/A N/A
TOTAL 150 N/A
Actual Placement hours for professional, statutory or regulatory body    

ASSESSMENT PLAN
If a major/minor model is used and box is ticked, % weightings below are indicative only.
Component 1
Type: Coursework Weighting: 40% Outcomes Assessed: 1, 2
Description: Presentation
Component 2
Type: Coursework Weighting: 60% Outcomes Assessed: 3, 4
Description: Report

MODULE PERFORMANCE DESCRIPTOR
Explanatory Text
The Module is assessed by two components: C1 - Presentation - 40% weighting. C2 - Coursework - 60% weighting. Module Pass Mark = Grade D (40%)
Module Grade Minimum Requirements to achieve Module Grade:
A At least 70% on weighted aggregate and at least 35% in each component
B At least 60% on weighted aggregate and at least 35% in each component
C At least 50% on weighted aggregate and at least 35% in each component
D At least 40% on weighted aggregate and at least 35% in each component
E At least 35% on weighted aggregate
F Less than 35% on weighted aggregate
NS Non-submission of work by published deadline or non-attendance for examination

Module Requirements
Prerequisites for Module None.
Corequisites for module None.
Precluded Modules None.

ADDITIONAL NOTES
This module is for delivery at BHMS, Luzern, Switzerland.

INDICATIVE BIBLIOGRAPHY
1 DRUCKER, P., 2007. Innovation and entrepreneurship: practice and principles. Oxon: Butterworth-Heinemann.
2 EARLE, M.D. and EARLE, R.L., 2009. Creating new foods: the product developers guide. [online]. New Zealand Institute of Food Science and Technology Inc. Available from: http://www.nzifst.org.nz/creatingnewfoods
3 FULLER, G.W., 2011. New food product development: from concept to marketplace. 3rd ed. Boca Raton: CRC Press.
4 Journal of Culinary Science and Technology
5 LEE-ROSS, D. and LASHLEY, C., 2009. Entrepreneurship and small business management in the hospitality industry. Oxon: Butterworth-Heinemann.
6 LE FORT, M., 2014. A delicious life: new food entrepreneurs. London: Prestel Publishing.
7 MORELLI, J., 2010. A concise guide to culinary management. CreateSpace Independent Publishing Platform.

Robert Gordon University, Garthdee House, Aberdeen, AB10 7QB, Scotland, UK: a Scottish charity, registration No. SC013781