Module Database Search
| MODULE DESCRIPTOR | |||
|---|---|---|---|
| Module Title | |||
| Food And Drink Operations | |||
| Reference | CB1303 | Version | 1 |
| Created | March 2024 | SCQF Level | SCQF 7 |
| Approved | June 2018 | SCQF Points | 30 |
| Amended | May 2020 | ECTS Points | 15 |
| Aims of Module | |||
|---|---|---|---|
| To provide the student with an appreciation of food and drink within a hospitality context. | |||
| Learning Outcomes for Module | |
|---|---|
| On completion of this module, students are expected to be able to: | |
| 1 | Explain the factors affecting the quality of a range of food and drink commodities, their properties and nutritional value. |
| 2 | Examine the theory of control, food production and the service of food and drink. |
| 3 | Use appropriate methods of food preparation, production and service. |
| 4 | Examine the management of quality aspects in commercial food and drink provision within budgetary and/or profit constraints. |
| 5 | Explain the main principles of enhancing the customer experience. |
| 6 | Achieve a Certificate in Food Safety or equivalent. |
| Indicative Module Content |
|---|
| Food and drink appreciation, menu planning, costing and control. Food and drink operations. Food supply and sustainability. Range of food and drink Commodities. The main food nutrients. Principles of customer service. Study of food safety. Current food safety legislation. It engages students with UNESCO’s Education for Sustainable Development Systems Thinking and Self Awareness competencies in terms of recognising and understanding relationships between Food sourcing, control, production and safe consumption for consumers and factors that can impact these processes. |
| Module Delivery |
|---|
| Key concepts are introduced through a series of lectures, supported and developed with tutorials, workshops and practical sessions. |
| Indicative Student Workload | Full Time | Part Time |
|---|---|---|
| Contact Hours | 108 | N/A |
| Non-Contact Hours | 192 | N/A |
| Placement/Work-Based Learning Experience [Notional] Hours | N/A | N/A |
| TOTAL | 300 | 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: | Examination | Weighting: | 20% | Outcomes Assessed: | 6 |
| Description: | External Qualification Exam | ||||
| Component 2 | |||||
| Type: | Coursework | Weighting: | 80% | Outcomes Assessed: | 1, 2, 3, 4, 5 |
| Description: | Individual Portfolio Assessment | ||||
| MODULE PERFORMANCE DESCRIPTOR | ||||||||
|---|---|---|---|---|---|---|---|---|
| Explanatory Text | ||||||||
| The calculation of the overall grade for this module is based on 20% weighting of C1 and 80% weighting of C2 components. An overall minimum grade D is required to pass the module. | ||||||||
| Coursework: | ||||||||
| Examination: | A | B | C | D | E | F | NS | |
| A | A | B | B | C | D | E | ||
| B | A | B | C | C | D | E | ||
| C | A | B | C | D | D | E | ||
| D | B | B | C | D | E | F | ||
| E | B | C | D | D | E | F | ||
| F | E | E | E | E | E | F | ||
| 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. |
| INDICATIVE BIBLIOGRAPHY | |
|---|---|
| 1 | FOSKETT, D., PASKINS, P., THORPE, S. and RIPPINGTON, N., 2015. Practical cookery 13th ed. London: Hodder Education. |
| 2 | FOSKETT, D., PASKINS, P., RIPPINGTON, N. and PENNINGTON, A., 2016. Theory of catering. 13th ed. London: Hodder Education. |
| 3 | COUSINS, J., LILLICRAP, D. and WEEKES, S., 2014. Food and beverage service. 9th ed. London: Hodder Arnold. |
| 4 | SPRENGER, R., 2017. Hygiene for management. 19th ed. Doncaster: Highfield International. |