Module Database Search
| MODULE DESCRIPTOR | |||
|---|---|---|---|
| Module Title | |||
| Culinary Arts Project | |||
| Reference | BS3981 | Version | 3 |
| Created | August 2018 | SCQF Level | SCQF 9 |
| Approved | July 2017 | SCQF Points | 15 |
| Amended | July 2017 | ECTS Points | 7.5 |
| Aims of Module | |||
|---|---|---|---|
| To provide the student with the opportunity to identify, research and critically evaluate a real area for development in a work placement setting. Students will undertake extensive research of the business environment to propose potential solutions. | |||
| Learning Outcomes for Module | |
|---|---|
| On completion of this module, students are expected to be able to: | |
| 1 | Analyse contemporary issues and practice in the work placement environment |
| 2 | Identify opportunities for new product development or change in management systems in the workplace |
| 3 | Design and execute a significant work based project using appropriate research strategies |
| 4 | Evaluate the outcomes of the project, in terms of adding value to the business. |
| Indicative Module Content |
|---|
| This is an individual research project, in conjunction with BS 3161 Workplace Internship, which links knowledge and skills gained from the taught modules to the study and analysis of culinary concepts within an industry specific context. During the pre-internship workshops, students will review a wide range of potential topics, from the creation of new dishes to the analysis of service quality systems. The associated research processes which could be applied to these different topics to produce a project of academic rigour are explored. Students will apply a range of research methods to examine the impact of both internal and external influences on their chosen topic. Data analysis techniques and evaluation of the project findings form the latter focus of the workshops and are further supported by the placement tutors during the final writing stage. |
| Module Delivery |
|---|
| Workshops and tutorials are held prior to the students going to the work placement to cover the areas of topic selection, research methods and write-up of the project. Students are then supported by tutors during placement. |
| Indicative Student Workload | Full Time | Part Time |
|---|---|---|
| Contact Hours | 10 | N/A |
| Non-Contact Hours | 140 | 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: | 100% | Outcomes Assessed: | 1, 2, 3, 4 |
| Description: | Research project | ||||
| MODULE PERFORMANCE DESCRIPTOR | |
|---|---|
| Explanatory Text | |
| The module is assessed by one component: C1 - Coursework - 100% weighting. Module Pass Mark = Grade D (40%) | |
| Module Grade | Minimum Requirements to achieve Module Grade: |
| A | 70% or above |
| B | 60% - 69% |
| C | 50% - 59% |
| D | 40% - 49% |
| E | 35% - 39% |
| F | 0% - 34% |
| NS | Non-submission of work by published deadline or non-attendance for examination |
| Module Requirements | |
|---|---|
| Prerequisites for Module | None. |
| Corequisites for module | BS 3161 Workplace Internship module. |
| Precluded Modules | None. |
| ADDITIONAL NOTES |
|---|
| This module is for delivery at BHMS, Luzern, Switzerland |
| INDICATIVE BIBLIOGRAPHY | |
|---|---|
| 1 | BELL, J., 2011. Doing your research project. 5th ed. Maidenhead: Open University Press. |
| 2 | BLOCK, P., 2011. Flawless consultancy: a guide to getting your expertise used. 3rd ed. San Francisco: Wiley |
| 3 | International Journal of Food Design. Ingenta Connect |
| 4 | MURCOTT, A. and BELASCO, W., 2013. The handbook of food research. London: Bloomsbury Publishing. |