Modules

Year 1 Modules (Level 4): Modern and Classical Gastronomy: Explore modern cookery techniques associated with contemporary cuisine, and how classic recipes can be modernised Research & Study Skills: Enables students to develop practical IT skills, as well as their ability to manage their own personal learning process. Contemporary Patisserie and Confectionary: Provides learners with advanced knowledge and develop practical skills in the production of pastry and confectionary products, explore new culinary techniques, sustainability, and sustainable resources. Food Photography and Social Media Presence: Introduces the student to the fundamentals of using social media and food photography effectively in the sector. Modern Kitchen Culture: Inspires learners to adopt sound professional habits and attitudes in this area that they will carry forward throughout their careers. The Compliant Kitchen: Provides a sound understanding of the legislative requirements related to all aspects of operating a catering business. The Profitable Kitchen Planner: Provides students with theoretical and practical knowledge to help support menu planning and cost control for a range of clients and food businesses. Year 2 Modules (Level 5): Global Gastronomy: Provides an extensive understanding of the of the world larder and culturally diverse food products. Talent Management and Leadership: Prepares students for situations they will encounter as they develop and apply sound human resource management principles. The Innovative Chef: Provides learners with a platform upon which to understand and apply innovative theories that will assist in the research stages of product development. The Sustainable Chef: Helps the student to understand their role in sustainable development and in turn; improve profitability in the kitchen and make the maximum contribution to environmental sustainability and environmental restorative practices in the modern commercial kitchen. Work Based Learning: Provides students with an opportunity to gain authentic and innovative work experience, in a work-based learning environment, as part of their planned programme of study. Courses are continually reviewed to take advantage of new teaching approaches and developments in research, industry and the professions. Please be aware that modules may change for your year of entry. The exact modules available and their order may vary depending on course updates, staff availability, timetabling and student demand. Please contact the course team for the most up to date module list.

Assessment method

The assessment and feedback aim to utilise a range of formative and summative opportunities to motivate learning. Formative assessment is ongoing during lecturers and seminars with the use of formative and summative assessments will be shown through coursework submissions, essays and project reports. Other assessment evidence may be generated using digital diary's, reflective journals, visual commentary (including PowerPoint presentations, infographics, posters and other suitable I.T. applications), end-product prototypes and peer and supervisory review/evaluation. Summative feedback is provided to learners following formal assessment through verbal and written methods. The formative assessment feeds forward into summative assessments. This ensures clear learning outcomes, effective monitoring of learner progress, provision of feedback and self-reflection.

Qualified teacher status (QTS)

To work as a teacher at a state school in England or Wales, you will need to achieve qualified teacher status (QTS). This is offered on this course for the following level:

• Course does not award QTS