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MODULE DESCRIPTOR
Module Title
Contemporary Culinary Operations
Reference BS3979 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
This module aims to develop the technical and leadership skills needed for a successful culinary management career. Students will enhance their planning, organisational and execution skills through participation in, and leadership of, a culinary production team.

Learning Outcomes for Module
On completion of this module, students are expected to be able to:
1 Identify and apply the principles of effective communication
2 Demonstrate an advancement of food preparation techniques and skills
3 Give organized and effective direction and support to the culinary team during menu production
4 Critically reflect on personal leadership strengths and weaknesses.

Indicative Module Content
Students undertake the preparation of a variety of complex dishes to develop advanced culinary techniques, including molecular science, and contemporary presentation skills. Menu planning, ordering, culinary team role allocations and team briefings of the menu and preparation methods are integrated into the weekly lab classes. Students also examine the various leadership styles and effective communication and support approaches common to a kitchen environment to develop professional skills in leading culinary teams.

Module Delivery
Core skill development and leadership of the culinary team are facilitated though practical culinary labs. Students are required to undertake directed reading and preparation for each session.

Indicative Student Workload Full Time Part Time
Contact Hours 100 N/A
Non-Contact Hours 50 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, 3
Description: Practical lab performance (continuous assessment)
Component 2
Type: Coursework Weighting: 20% Outcomes Assessed: 4
Description: Report
Component 3
Type: Practical Exam Weighting: 40% Outcomes Assessed: 2, 3
Description:

MODULE PERFORMANCE DESCRIPTOR
Explanatory Text
The Module is assessed by three components: C1 - Coursework - 40% weighting. C2 - Coursework - 20% weighting. C3 - Examination - 40% 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 CHESSER, J. and CULLEN, N., 2012. World of culinary management: leadership and development of human resources. 5th ed. London: Pearson.
2 CULINARY INSTITUTE OF AMERICA, 2011. The professional chef. 9th ed. Hoboken: Wiley.
3 PAULI, P., 1990. Classical cooking, the modern way. 3rd ed. New York: Wiley.
4 SANCHEZ, J., 2015. Molecular gastronomy: scientific cuisine demystified. New York: Wiley.

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