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1 PRE-COURSE OUTLINE BOOKLET 2014
BSC(HONS) CULINARY ARTS
MANAGEMENT
Course Handbook
2014-2015
Version 1 February 2014 © UWL 2012
University of West London London School of Hospitality & Tourism
2 PRE-COURSE OUTLINE BOOKLET 2014
Welcome to the London School of Hospitality & Tourism
We are delighted that you will be joining us as a student this year and look forward to
welcoming you in September. We hope that you will enjoy and be challenged by your
studies and that you will find your time well spent with us. Not surprisingly we consider
that the courses you are about to study are the best but what’s more important The
London School of Hospitality & Tourism was awarded “Winner of The Queen's
Anniversary Prizes for Higher & Further Education 2009”. The Learning Skills
Council awarded us a “Centre of Vocational Excellence” and said “the curricula are up
to date and relevant and meets the needs of students and employers”. In 2007 the
School was awarded the great accolade as having the best training restaurant in the UK
by Restaurant magazine. Also in 2008 The British Hospitality Association gave the
School their centenary prize for providing exemplary hospitality education.
In 2010 the School was awarded its second Oscar of the catering world the only
University in the UK to hold two of these awards.
In 2012 we won a number of awards and were invited to prepare and serve a jubilee
lunch for her majesty Queen Elizabeth II in South London; the Queen met and spoke to a
number of our students and staff. Also we were delighted to welcome to the School Mr
Keith Williams Chief Executive of British Airways who has been made an Honorary
Doctorate. The School from September 2014 will hold the British Airways archive.
In the current year 2014 we have had the pleasure of welcoming a number of
industrialists to the University. These have included CEO and General Managers of
large companies; we were also delighted to welcome Mark Flanagan the Queens
Executive Chef who created a magnificent dinner with our students that was served to
over 80 distinguished guests and VIP’s.
In 2008 the Senior HMI Inspector on a good practice visit remarked on the outstanding
quality of the courses and particularly highlighted the excellent quality of teaching and
learning. The School has also won two medals of excellence in the World Skills
competitions. In 2011 our Management students won the Institute of Hospitality
university debate beating all the other universities that entered. In 2014 our international
Hotel Management students came second in the world at the Young Hoteliers summit in
Lausanne Switzerland. In December 2013 OFTED
awarded the School with an outstanding in all areas.
You will be joining a large School with over 1,500 students on a range of courses such
as Hospitality, Tourism, Airline and Airport, Business Travel and Tourism, Event
Management and Culinary Arts so you will meet a wide range of fellow students. Of
course, within the University generally there are many more students both from the UK
and internationally and they are studying such subjects as media, music, business, law,
and health, so you will meet lots of new faces from many walks of life.
The School, as you would expect, has extensive contacts with key players in industry.
A past student, Alistair Telfer, is the Chief Executive at the Oxford and Cambridge Club,
Pall Mall and is Chair of the Alumni Committee at the University of West London; he can
really tell you about all the issues involved in managing a luxury establishment. Lionel
Benjamin ex-student; Director of Topland Hotels served as the Director of a number of
London 5 star hotels; he is also an Honorary Professor. In the world of catering
Professor James Martin, Celebrity Chef, and Prue Leith, writer and chef, are both
Honorary Doctors of the University. Gary Rhodes, Raymond Blanc, Brian Turner, Michel
and Albert Reux and Antony Worrall Thompson, are, besides being celebrity chefs,
Honorary Professors and strong supporters of the School. The Chief Executives or
Managing Directors of Thompson Tour Operations, Thomas Cook Travel, MVM London
and Cobra Beer are all supporters of this exciting dynamic innovative and creative
School, our success is because of our students who are our ambassadors’ and work in
the industry at senior levels.
This year one of our recent graduates Dipna Anand launched her first book at the
University; called “Beyond Brilliant” she joins our other ex-students who are successful
authors namely Will Torrent and Lorraine Pascale who has her own television series as
well.
As you know, you will be studying on the Ealing campus and many students take full
advantage of the facilities in the Ealing area ranging from parks, museums and cinemas
as well as some great shopping and leisure centres.
There is too much to tell you about here so be sure to be at the induction programme
when we have got lots more really important information for you. Of course, there is
some boring form filling to ensure we get you registered for everything but we are also
really looking forward to meeting you and answering the questions you are bound to
have about this important decision you have made about your future here with us and
your longer term career plans. We have enclosed lots of information in this pack to
answer some of these questions, so please take the time to read through it.
The Academic and Administrative Teams
from the London School of Hospitality & Tourism
1
Course Handbook
Contents
Page No.
Section 1 Key Information
1.1 Welcome to the Course 4
1.2 Overview of the Course 5
1.3 Sources of Help and Support 6
1.4 Facts and Figures 6
1.5 Your Responsibilities 7
Section 2 Structure and Content
2.1 Introduction 9
2.2 Award Title, Exit Points and Progression 11
2.3 Course Philosophy, Aims and Objectives 11
2.4 Course Outline 12
2.5 Module Summary 13-26
Section 3 Learning, Teaching and Assessment
3.1 Learning and Teaching Approaches 27
3.2 Assessment 3.3 UWL Graduate Attributes 24
28
Section 4 Student Support and Guidance
4.1 Introduction 29
4.2 Learning Support 31
4.3 Induction 29 33
4.4 Workplace/Practice Support
34
Section 5 Quality Management and Enhancement
5.1 Course Management 36
5.2 Student Evaluation / course committee 37
2
Contacts
Subject
Module
Responsibility
Core
Module
Name eg; [email protected]
Office
Location
020
8231+
Prerequisite
Course Leaders David Fellowes
Peter Cross
2696
2918
Head of School
Culinary Arts field leader
Prof David Foskett
Janet Rowson
2927
2607
Administrative Officer Ana Velazques-Diaz 2171
Subject Librarian James Concannon 2251
Placement Team
Maureen Spriggs
Helena Nordenskjold
2250
2453
Level 4
Pro Kitchen Techniques (1) CA40023E D.Fellowes / P.Cross. 2696/2918 None
Pro Pastry Techniques (1)
CA40022E Peter Cross
Ben Christopherson
2918
2608
None
Restaurant Skills
Pillars Restaurant
CA40006E Peter Petrides 2144 None
Personal Development 1 CA40002E Judy Manderioli None
Food Microbiology & Hygiene
CA40025E Dr Amalia Tsiami 0208 209
4422
Basic Food Safety
Training/Certificate
Management Information TH40013E Patrick Muigai 2950 None
Level 5:
Pro Kitchen Techniques (2)
CA50011E Peter Cross
Nathan Vasanthan
2918
2985
Pro Kitchen
Techniques 1
Pro Pastry Techniques (2) CA50010E Steve James 2305 Pro Pastry
Techniques 1
Diet & Nutrition TH50016E Jo Tucker 2632 None
Restaurant Food Production
*Pillars * Feast Kitchens
CA50008E Nathan Vasanthian
Chef / Trainer Manish
Gobin
2696
2472
Kitchen / Pastry
Techniques 1
Food Safety 2
Managing People & Organisations
TH50002E Janet Rowson 2607 PD 1
*Option module;
Applied Science for Modernist Cuisine
tba Dr Amalia Tsiami H 210
none
*option module:
International Beverage Provision
tba Peter Petrides 2144 none
Level 6:
Professional Kitchen Techniques (3)
CA60007E
Gary Farrelly
David Fellowes
2956
2696
Prof Kitchen
Techniques 2
Professional Pastry Techniques (3) CA60006E Steve James 2305 Prof Pastry
Techniques 2
Practical Gastronomy
Pillars kitchen
CA60008E Michael Coaker
David Fellowes
2935
2696
Rest Food
Production
Food & Beverage Management TH60001E David Foskett
Adam Lucas
2927
MFP&R
International Gastronomy TH60022E David Foskett 2927 None
Dissertation/Industry Project
CA60005E
Terry McCusker
2688 None
3
Indicative assessment sample for year one.
Module name Module
number
Semester Week
No
submission
week Assessment
type
Management Information
TH40013E
1or2 Small group
assignment
Restaurant Skills
CA40006E
1or2 Industry based
Case Study
Restaurant Skills
CA40006E
1or2 Practical Skills
Portfolio
Management Information
TH40013E
1or2
Individual Report
Professional Pastry
Techniques (1)
CA40022E
1 or 2 Product research -
pastry design
Report
Professional Pastry
Techniques (1)
CA40022E
1 or 2 Practical
Skills Test
Pastry / Design
Food Microbiology &
Hygiene
CA40025E
2
Laboratory portfolio,
Written Paper Exam
Personal Development
(PD1)
CA40002E
1or 2
Presentation
Essay /report
Study skills
Professional Kitchen
Techniques (1)
CA40023E
1 or 2 HACCP Audit
from commercial
operation.
Report
Professional Kitchen
Techniques (1)
CA40023E
1 or 2 Practical
Skills Test -
4
Key Information
1.1 Welcome to Course
Dear Student, Welcome to The London School of Hospitality and Tourism, a centre of vocational excellence in culinary arts education provision. We hope you will enjoy and embrace the academic and social life of the School and University alike. You are embarking on a new learning experience, which we are sure will be both exciting and stimulating. This course presents you with the opportunity to develop a range of skills enabling you to operate effectively in the hospitality industry and progress rapidly to a senior level especially in a food production environment. The BSc Culinary Arts Management builds the knowledge and skills you will need, enabling you to focus on both the practical aspects of the industry, whilst encouraging you to develop a broad knowledge of business, intellectual critical thinking and problem solving, essential to your career development. You are joining a course that welcomes students from a wide variety of cultures, international backgrounds and academic achievement. We hope you will find this a lively and stimulating environment in which to learn. I wish you every success with your studies. David Fellowes Course Leader BSc Culinary Arts Management [email protected]
Section
1
5
1.2 Overview of the Course
This handbook contains information based on a Course Specification formally approved by the University. The relevant sections of the specification, for example, the course’s aims, module content, learning outcomes, teaching and learning methods, assessment requirements, are incorporated into the handbook in the main. The specific learning aims, outcomes and module assessment requirements are covered more comprehensively in the Module Study Guides (MSG) available on Blackboard for each module to which a student’s individual learning pathway is attached. The full Course Specification is available from the Course Leader. For information regarding the University Regulations, Policies and Procedures, please see the current Student Handbook, relevant supplement and the UWL website. The regulations applying to a student will be those in place for the academic year of their enrolment. The course is intended for post A level (or equivalent) school leavers, college graduates, mature students and those retraining or making career changes, both from the UK, Europe and overseas.
Applicants will have achieved academically but may not possess the subject specific food knowledge and consequently most students will be experiencing professional food handling for the first time. Module tutors will be aware of this and tailor the teaching and learning accordingly.
A small percentage of students, often one or two per class will have progressed via Further Education (FE) courses from UWL or other providers and may possess the basic culinary skills and food handler qualifications.
Joining students are ideally those with a practical aptitude and interest in all things based upon the service industry provision. Students should aspire to attain a high level of practical culinary skills to in order to give a firm foundation to management competency.
Students are often required to work in small groups and large teams, therefore the ability to communicate using a sound command of spoken and written English language is essential.
Post graduate students with accreditation of prior learning, or formal relevant academic qualifications may be considered for direct entry to higher levels of the course, but practical competency commensurate with the demands of the level accredited must be fully proven, in this instance via interview.
Teaching resources, practical labs and learning schemes reflect classical and contemporary industry norms, providing a firm grounding demanded by industry. Regular celebrity chef live food demonstrations provide the student with first-hand experience of food trends, the latest in techniques and product knowledge of celebrated authors and restaurateur’s.
Personal and professional development provides the student with essential transferrable skills demanded by employers. Close industry links through placement encourage students to network and build personal skills portfolios.
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Our strong industry links through patrons, sponsors and alumni are a unique selling point of the school and specifically this course of learning.
Each student has a personal tutor who provide pastoral care during your studies. Tutorials are individual and group.
1.3 Sources of Help and Support
Course Leader: David Fellowes Administrative contact: Ana Velazquez Email: [email protected] Email: [email protected] Telephone: 0208 231 2696 Telephone: 0208 231 2171 Courses are managed by a course leader(s) supported by module tutors and administrators. The contact details of all staff relevant to student learning are listed in this handbook. Based in room TC 375, 3
rd floor hospitality building the
course has a dedicated administrator listed above. Administrators play an integral part of the student learning support. The course induction programme will illustrate their unique role with an individual presentation by the administrator.
1.4 Facts and Figures
Teaching and Learning Data
Percentage of students’ study time: Level 4 Level 5 Level 6
Scheduled teaching & learning time 27% 28% 28%
Guided independent study time 62% 61% 72%
Time on placement 11% 11% 0%
Assessment
Percentage of final marks assessed by: Level 4 Level 5 Level 6
Exam 8% 19% 8%
Coursework 47% 42% 63%
Practical 45% 39% 28%
NB: These numbers are derived from the most recent data available from Unistats, and should be regarded as estimates only. Figures are based on an anticipated pattern of module choices during students’ time on the course, and may be subject to changes which are outside the control of the course team.
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1.5 Your Responsibilities
For a full description of your entitlements and responsibilities please consult the Student Handbook. http://www.uwl.ac.uk/students/Current_students.jsp The course team and other University departments will always contact students via your student email address. So please ensure that you check your University email account regularly. Students should follow the university, course and module inductions which are specifically intended to inform students how to access services and pass your modules successfully. Failure to attend these important module induction sessions may disadvantage you as a learner.
The student will study a range of skills, both academic and practical which underpin the competences necessary to become an advanced practitioner in the sector. Full attendance is strongly advised particularly where successful teamwork relies upon the participation of all stakeholders.
Material resources, food items, large and small equipment have group ownership, It is imperative all learners share resources. Staff make every effort to use resources wisely giving due consideration to both the learner and the cost implications, where a student attends a practical late those food resources may have been returned to food stores.
Students will study concepts and models appropriate and applicable to the business of hospitality whilst developing a critical thinking approach through research and self- directed study.
The student will have the opportunity, where time allows, to undertake a stage or participate in industry events commensurate with the scope of their ability. UWL patrons and placement providers are aware of the need to gain industry exposure, and provide excellent opportunities for students at leading establishments in London and surrounding areas. Students are more likely to be invited to interview where they can list industry experience on their Curriculum Vitae. Students who forego industry exposure risk disadvantaging themselves in any job market. In addition to the taught course, curriculum related learning may take place off-site and should be attended smartly presented in business style attire commensurate with the task or venue. The hospitality industry is a disciplined profession often reflected in smart personal presentation. Guest speakers and practitioners from leading sector providers attend the school throughout the academic year offering valuable insight and knowledge to
8
the learner. You are strongly advised to attend as many of these events as possible, where feasible, tutors may make alter session times to allow student’s to attend.
Alumni Dinner –Pillars Restaurant 2012
BSc Culinary Arts Students with John Campbell –UWL Honorary Professor and Food and Beverage
Director of the Dorchester Collection, Coworth Park and course leader Senior Lecturer David Fellowes.
Food Hygiene and Food Safety Please refer to the publication “Food Safety in Practical Areas” ( Paskins. 2012)
Attendance and punctuality in practical areas It is expected students will attend all classes punctually particularly where teamwork and commercial pressures are additional pressures upon learners. A suggested start time for the commercial outlets is 15 minutes prior to the session start time, allowing for class & ingredient set up time. It is not possible to make up learning time where a class has been missed. Marks will be lost where portfolio evidence is experiential and is submitted for marking. Where food handling work is concerned respiratory infection, colds, coughs and sore throats are not conducive to hygienic food preparation, where you have an illness please inform your tutor via you student e-mail, copy in your course leader too avoid an absent recording on your attendance.
9
Structure and Content
2.1 Introduction
The theme of the course is employability through skills acquisition, experiential learning and academic rigour. The school has well developed industry links, through patrons and sponsors, to both network and develop relevant skills demanded by today’s employers. The majority of students join from an academic background with minimal experience of professional food production beyond a consumer experience, or formed opinions through media exposure or personal knowledge. All practical food teaching inputs are based upon initial food safety training taught and tested during the course induction period. Food safety training and certification, lasting three years, is a legal requirement for all professional food handlers. The training informs the food handler of legislative protocols and the individual liability and responsibilities of the professional food handler becomes onerous. Further links are underpinned in the food microbiology laboratories At level four students focus on the personal development skills which support the initial demands of the early years of the course, giving presentations, using academic writing, reports and structuring essays, research and retrieval systems. Business, finance and entrepreneurial acumen is further supported by management skills such as data analysis, profit and loss accounting and basic financial competency linked to the hospitality sector. Customer satisfaction plays a major role in food service provision where the student is required to provide a level of excellent in food service provision in the award winning commercial outlets. Food microbiology is a highly complex subject and can where not applied with sufficient rigour result in prosecution for those responsible. Studying the characteristics of a range of bacteria under practical laboratory conditions encourages the student to appreciate and minimise the risks involved with food processes. At level five supervision and management are covered in all modules. The practical and academic learning outcomes of food production progress to complex foods and processes. Studying food science runs concurrently with the topical subject of diet and nutrition. Students study diet and nutrition from a personal perspective examining factors surrounding hidden fats, salt and
Section
2
10
sugars in processed foods. Food preparation and cooking skills require the student to look at dish design and physical makeup of food products in dish compilation in the commercial outlets. Food production sessions in training kitchens progress to complex dish development in both patisserie and kitchen larder disciplines. Also covered at this level is kitchen design as it plays a major role in the efficiency and effective workflow of any food production unit. At level 5 the chemical make-up of foods are studied through the effects of cooking processes and topically the application of the basics of molecular gastronomy. Working in a team, restaurant food production requires the student to work in a professional outlet designing dishes to a commercial standard reflecting current industry trends.Students are required to design and re-design 2 commercial campus food outlets. Management of People and Organisations requires examination and research of factors surrounding the efficient use of this high cost and valuable resource, the employee. Level 5 also provides the student with the opportunity to start to shape their own career path with the choice of two option modules. The first option is in Applied Science for Modernist Cuisine, this is a laboratory based module that examines the scientific influences on food ingredients. This module is ideal for those wishing to develop their career in food production, product and menu design, teaching and education. The alternative module is in International Beverage Provision, again a specialist lab based module in which the provenance, production, service and appreciation of wines, spirits, beers and non-alcoholic beverages will be studied. This module will suit those looking to develop their career in the hospitality industry but also those who wish to take a more front of house role or start their own restaurant At level 6 learning outcomes are based around management perspectives at all levels academic, practical and creative. In the academic discipline case study, restaurant review, gastronomy, research and critical thinking are practiced throughout. Theoretical concepts are embedded in all modules, further strengthening the academic rigour of the course. Developed advanced craft skills are applied to dish design, menu design, patisserie show piece work and team leadership during menu events. Students are tasked to seamlessly deliver the products of their design proposal in a pressurised environment with a working team of their peers. Menu event managing with student groups and guest celebrity chefs providing exquisite foods of exceptional quality is the norm at this level. In training classes the student will use design skills to propose, present and construct complex dish and patisserie showpiece design proposals to their peers and follow it through to the development and construction stage.
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2.2 Award title, Exit Points and Progression
This course has the full award of BSc (Hons) Culinary Arts Management, to achieve this you will have successfully passed 18 modules gaining a total of 360 credits. However there are exit awards for students who do not achieve the full award: At Level 4 and subject to your achieving 120 credit points, having submitted and passed all the required modules, you will be awarded a Certificate in Higher Education in Culinary Arts. At level 5 and subject to your achieving a total of 240 credit points having submitted and passed all the required modules, you will be awarded a Diploma in Higher Education Culinary Arts.
2.3 Course Philosophy, Aims and Outcomes
The course is intended for school leavers and mature students, both from the UK / EU and overseas, where hospitality is a major economic driver. Students entering the course will have achieved academically and have both the potential and motivation to acquire a high level of culinary arts and management skills, leading to a successful career in the hospitality sector. The course provides a vehicle for personal and professional development crucial to success in the hospitality industry, where the ability to communicate your vision effectively with colleagues and customers alike is vital.
The hospitality industry is diverse, comprising major sectors such as hotels, public sector catering, contract catering, restaurants, gastro-pub, food retailing sectors and event caterers. The demand for skilled practitioners and managers with operational ability is paramount. The hospitality industry is a major provider of employment and a source of economic stability worldwide. This course provides a broad base on which a career specialism can be built. Career advice and guidance is encouraged very early in the course. A comprehensive CV is paramount to successful career development. Students should use every opportunity to network, stage and placement at appropriate establishments and via school patrons at all stages of the course.
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2.4 Course Outline
Included in each module, listed in the Module Study Guide (MSG) are learning aims and learning outcomes which are critical areas of skills acquisition, essential underpinning knowledge and academic understanding of the discipline. All practical marks based on modules delivered in the commercial operations are attendance dependent, where absence occurs a mark cannot be given for work subsequently submitted in absence, marks may be lost pro-rate in these instances. Learning aims and outcomes have been developed based on employability and professional development with eventual mastery of the subject being desirable. The curriculum meets these outcomes through its relevance to the modern industry and, in particular, the development needs of the employee. On successful module completion, students will have the practical skills demanded by employers together with the intellectual underpinning knowledge required for fast track career development.
Heston Blumenthal instructing BSc Culinary Arts Management
Students in Pillars Restaurant kitchen.
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2.5 Module Summary
Included in each module, learning aims and outcomes are critical to the areas of both practical skills acquisition and essential underpinning knowledge vital to understanding and applying the subject knowledge. The learning outcomes have been developed based on employability and professional development with eventual mastery of the subject being desirable. The curriculum meets these outcomes through its relevance to the modern hospitality industry and, in particular, the development needs of the industry and the knowledge identified by employers and in consultation with People First. On successful module completion, students will have the practical skills demanded by employers together with the intellectual underpinning knowledge required for fast track career development with the business acumen to become an active practitioner and model citizen.
Level 4 Modules
Restaurant Skills
There are many levels of food and beverage service, but all have the same aim, which is to satisfy customer demand, satisfaction is often measured by judging the overall customer experience, irrespective of the reasons for choosing your restaurant.
To warrant a customer comment of excellent service the server must be able to match the demand to the supply, know the product thoroughly, and be able to advise guests with confidence, recommend or up-sell where appropriate.
This module aims to introduce the student to a range of essential skills, product knowledge and resource supervision.
Assessments 1/ Portfolio of observed skills. (60%) Assessment is based on your ability to provide appropriate food and beverage service, manage resources within financial constraints and apply relevant legislative protocols to team working situations in the Pillars restaurant.
2/ Case Study (40%) In industry based case study which requires the student to apply problem solving through situation analysis based on the available facts. The student is required to take a holistic view and apply theoretical concepts and techniques reflecting industry norms and recognized theories.
14
Professional Kitchen Techniques (1)
This module takes the student from basic food preparation & cooking techniques, food storage and organizational skills, through to complex cooking and dish presentation, whilst applying the highest standards of food safety. Food hygiene and legislative protocols are applied throughout all practical sessions.
In the weekly practical sessions a mix of classical and contemporary styles of food production is practiced, using basic and advanced texts with supportive e-learning materials. Using a broad range of foods and preparation methods the student will acquire valuable transferable skills demanded by industry.
A range of recommended reading to underpin your subject knowledge is outlined for each practical session. Self- directed study and a weekly plan of the practical learning will provide the student with the essential skills of work flow and time management. Independent learning and theoretical competency are vital abilities on which to build a complete practitioner. The tutor will reinforce your practical, theoretical and basic understanding of concepts and theories throughout the module. Through demonstrations, seminar, group discussion and presentations students are able to ask question and clarify their understanding. Assessment: 1/ (40%) Practical audit + written evaluation The hygiene audit in Pillars kitchen will report on the compliance to Hazard Analysis Critical Control Point (HACCP ) in the public restaurant kitchens. Using report format and Harvard referencing to support your information and data, present your work in a ring bound professional format. Assessment 2/ (60%) the practical skills test is based on skills acquired in the training sessions.
Your skills progression is also formatively discussed each week with tutor appraisal and feedback during the practical sessions.
Professional Pastry Techniques (1)
This module will provide you with the opportunity to practice professional standard patisserie and gain skills competence in foundation pastry techniques required by practitioners. The building of individual skills is paramount whilst introducing you to base techniques of preparation and cooking. The important skills of design and presentation are practiced. Practical sessions are designed to familiarise you with the techniques in pastry preparation and cooking whilst ensuring an appreciation of correct planning, preparation and resource management.
15
You will be tasked with devising and planning products for the concluding practical skills test. Your tutor will give advice and support your planning and final selection. Additionally the theoretical assessment will have formative submission to give an indication of your progress.
Assessment 1/ Written Report: (40%)
Investigate afternoon tea and document its importance and diversity in the London market. Research, plan and devise a selection of pastries to accompany scones & cream suitable for serving in a high class London establishment. Specify the rationale for your selection, bearing in mind basic menu planning considerations such as colour, texture, shape and flavour combination.
Assessment 2/ Practical Skills Test (60%)
Propose a selection of afternoon tea pastries of your choice in a detailed proposal suitable for professional use. The report is based on 4 portions to be served in the traditional style, a maximum two hours is allowed.
Food Microbiology and Hygiene (NOTE 40% element threshold)
This module assumes little or no prior knowledge of microbiology. The basic principles of microbial growth will be introduced and related to their importance for food safety and stability. The role of processing techniques in the inhibition and destruction of microorganisms e.g. heating, chilling, freezing, will be examined. The importance of hygiene and cleanliness for premises and personnel will be explored in detail. The module will also include food-handling codes of practice and legislation. The essential elements of the Hazard Analysis Critical Control Point (HACCP) system will be introduced. A number of case studies will be undertaken to ensure familiarity with HACCP and the role of risk assessment in determining the nature of appropriate controls.
The aim of this module is to introduce food microbiology and hygiene and their importance in food safety and quality. Key principles relating to the presence and control of disease-causing and spoilage organisms in foods will be presented. Ways in which pro-active microbial control in food preparation can be achieved will be explored. The module includes a substantial component of practical, laboratory work to underpin the principles presented in the theoretical sessions. The Hazard Analysis Critical Control Point system is also considered as well as compliance with legal and commercial requirements for the preparation of safe food.
Theory sessions are supported by full attendance of all practical laboratory, missing sessions may affect your overall results & progression. Assessment 1: Practical Portfolio (50%)
16
There are nine practical sessions in this module, eight of which will involve work in a laboratory. All of these must be completed and written up in the form of a practical portfolio. Full attendance is therefore required. Assessment 2: Exam Short Answer Paper. (50%)
Management Information
This module provides a foundation course of studies in accounting and statistics in an appropriate industry context. The role of accounting and statistics in the decision making process is stressed. The module includes essential conceptual underpinning as well as practical applications and encourages you to adopt an appropriately critical approach.
Assessment:1/ A small group project – accounts element. Assessment 2/ Individual assessment - statistics element.
PERSONAL DEVELOPMENT The title of this module is Personal Development 1 and the emphasis is on improving your skills, both academically and personally. You will develop transferable skills which are skills that you can learn in one environment namely the class room and readily apply them to the working environment. You will develop specific skills that enable you to research relevant academic sources and at the same time develop a critical approach to your reading and thinking. You will question what you read and think of alternative viewpoints rather than accept face value of the words. In addition you will apply the appropriate written communication techniques when analysing information and be able to compile an academic report and essay. Finally you will look at how you learn and be able to recognise your individual learning styles and how your personality fits into working as a group. Any learning process is not entirely about memory recall, but about thinking, learning, evaluating and applying knowledge; in this module you will learn through ‘doing’ and consequently develop your learning skills. You will develop and build on your existing skills and acquire new competencies which are demanded by employers in industry.
Assessment 1 : Essay Assessment 2 : Presentation
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Level 5.
Diet and Nutrition
This module aims to develop your facts of nutrition and will specifically look at the energy providers - proteins, fats and carbohydrates and the micronutrients with macro powers which are the essential vitamins and minerals. With this knowledge and a specialist computer software package you can determine if your diet is in accordance with recommended intakes and UK government guidelines. You will then have the experience to select specific foods to achieve optimum health and be able to design diets for both yourself and individual case studies. We will also discuss the numerous fad diets on the market, understand how our body uses energy and how much we need and explore the latest buzz words of antioxidants and phytochemicals. This module will question if we really are what we eat.
Assessment 1 (25%) In class test Assessment 2 (50%) Work book of in class activities. Assessment 3 (25%) Presentation on selected topic eg; food labelling, fat substitutes or artificial sweeteners etc.
Professional Kitchen Techniques (2)
The module further develops the students as confident practitioners in complex food preparation and presentation styles. Based in the training kitchen using contemporary authors the module will also develop your appreciation of food processing in a scientific context. In addition students will be developing dish design and finishing methods consistent with advanced industry standards.
The basic and complex technical competencies are further developed here based on the scientific principles of foods and the chemical changes which occur during any cooking process.
This module illustrates the need for an in depth understanding of the complex principles involved in food processing. Through a series of practical sessions the student will develop a critical thinking approach to the subject area of complex food structures and scientific compositions. An understanding of the reactions to food structures which develop when heated will be investigated and discussed throughout the sessions.
Assessment 1/ Contemporary Menu research 40% ( 2000 words),
Research contemporary menus and cooking styles of a London restaurant
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selecting two protein based dishes where fast & slow cooking methods are employed. Discuss in detail the effects of heat on the structure of the food and using appropriate scientific terminology commensurate with advanced text. The student is required to suggest optimal cooking techniques and temperature to maximise the dishes eating qualities and contemporary presentation in addition to commercial viability. Assessment 2/ Practical exam (60%) 3 hour practical skills test to demonstrate your ability to confidently apply complex craft skills developed throughout the practical sessions.
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Professional Pastry Techniques (2)
This module develops and enhances the range of preparation and serving skills for dessert design and construction. It introduces the students to a variety of methods and ideas for creating desserts.
Students are required to investigate commercial aspects regarding realistic and rational methods for manufacture and utilization of the ingredients and products in accordance with quality and portion control.
This module builds student’s ability to express themselves accurately and improve communicative competence when analysing and appraising others work.
The teaching course is contained in a 12 week period and comprises three hours of contact time per week. Typically the class time will comprise some formal sessions enabling the presentation and demonstration of new, key topic information and kitchen sessions where students can develop cooking skills and finishing techniques. These sessions may be taught consecutively allowing for some diversification of activity to include individual and teamwork.
Assessment: 1/ (40%) Written Report
This will involve a 2000 word written report identifying 2 up-market desserts suitable for serving hot or cold but of a complex nature and which require baking in part. Investigate and discuss the current trends of plated desserts in high-class Hotels and Restaurants (all ingredients should be prepared with a high level of technical skill entirely from fresh, raw produce, and the cuisine should meet the highest international standards). Assessment 2/ (60%) Practical Skills Test
This will involve a 2½ hour practical assessment. You are required to select one of your desserts as identified in your written assignment and prepare and serve 2 portions plated. You will be allowed a maximum of two and a half hours for the test, including basic prep and clearing up time.
Restaurant Food Production
This module requires the student to work in a team environment using industry best practice in food preparation, cooking and presentation skills. Students must appreciate and apply an understanding of larger scale food production using forward planning and effective communication throughout the module. Students are required to produce their proposed menu dishes with the assistance of their peer group as a food production team, to be offered in Pillars & Feast restaurants as a part of the broader food offer. Working in an environment where good teamwork is an essential element to successful outcomes, the student is individually planning, preparing, cooking
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and presenting dishes of high quality in all instances of food offer.
Assessment 1A/ Written proposal (30%) week 2 Propose a range of menu dishes based on seasonally available produce. Dishes suitable for Pillars restaurant must reflect sound financial viability and offer sales potential of 10 covers as a minimum. Appropriate dish costs must be outline at the proposal stage but essentially within budgetary constraints of 50% gross profit (GP) as a part of an overall menu sales mix. Provide a brief rationale for each dish inclusion. Recipes must be sourced from essential text only. Where canapé / amuse are offered cost must be factored in to any proposal. Submit your proposal through TC375 and forward your proposed dishes only electronically to module tutors to allow sufficient time for discussion, menu engineering and placing food orders. Assessment: 1B Menu dishes & Practical portfolio (70%) This mark is based on evidence of student progression. A high level of attendance will ensure team interaction and skills acquisition. It is unlikely a student will progress where learning outcomes are not met in full. * See late policy in this handbook. Appropriate dish costs must be detailed and specific using the illustrated methodology, but essentially within budgetary constraints of 50% gross profit (GP) as an overall menu sales mix. In addition a sales breakdown and overall gross profit of your dishes is required as a part of your assignment 1/B submission. The portfolio should be added to each week with evidence of forward planning, preparation, method of work and dish construction. A detailed sketch, diagram or colour image is required giving a reflective summary of each dish produced. (Summary Max 300 words) The proposal and the portfolio should be professionally bound. Food images or illustrations must be presented in colour throughout the work.
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Managing People and Organisations
Food production operations are complex organisations involving people from diverse learning backgrounds and of varying experience. In order to manage effectively in this environment you will need to understand the relationship between people, organisations, industry culture and values. This module will develop the skills to effectively manage people in industry as well as develop academic skills such as research, critical thinking and problem solving. One Assessment: three elements 1/ report identifying a human resource (HR) issue within the industry context.(40%) 2/ professional presentation on your subject research(20%) 3/ open book exam based on a case study scenario covering a range of managing people issues within the industry.(40%)
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*Option modules: students will select one option at the start of level 5
*Applied Science for Modernist Cuisine
The optional module of “applied science for modernist cuisine”, you will learn about the principles of food Science and how they relate to the processing of food and quality. A substantial component of this module will be undertaken in the laboratory where you will gain “hands-on” experience of practical work. The main components of the module will be related to the basic principles and chemical reactions in food, principles of food processing and preparation, as well as study the functional properties of hydrocolloids, post-harvest changes during storage and functional changes during the processing of cereal products.
Basic principles of food science. The structure of Carbohydrates, properties and function. The structure of proteins, properties and function, The structure of lipids properties and function. The effect pH.
Basic chemical reactions in food. Enzymic and non enzymic browning effect of processing. Caramelisation, Effect of processing (heating and pressure) on carbohydrates, protein and lipids.
Principles of food processing/preparation. Role and function of processing techniques e.g. heating, chilling, freezing, drying, chemical preservatives.
Hydrocolloids in foods. Functional properties, principle of rheology, Structure of ice. Emulsions and foams. Functional properties of ice-cream and sorbet, mousses and chocolate
Changes during post-harvest. Vegetable and fruits. Structure of meat muscle and fish.
Bread and biscuit making. Functionality of ingredients during the fermentation and baking.
Assessment
1/ Lab based practical reports reports (50%) 2/ Essay (essay is compiled over several sessions) (50%)
*Option modules: students will select one option at the start of level 5
*International Beverage Provision
This is an important area of study for any hospitality and restaurant entrepreneur who wishes to work in the food and drink sector. Beverage service and consumption is a major aspect of the dining out experience and a major contributor to a business’s Gross Profit. Consumers in traditional and emerging markets are increasingly demanding a wide range of alcoholic and non-alcoholic beverages often seeking unusual and premium drinks .It is vital the hospitality professional is fully conversant with this product range and able to deliver it to meet customer expectations. This module will develop your understanding and appreciation of alcoholic and non-
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alcoholic beverages .It will include the classification/ categorisation and processes used in the production, sourcing, service and market potential of a range of alcoholic and non-alcoholic beverages. The main aims are to be able to identify and describe the styles of beverages that are commonly available with a specific focus on alcoholic drinks such as wines, beers, ciders and spirits but also on the increasing growth in the non-alcoholic drinks market such as hot, cold and iced beverages and fruit based drinks. Systematic tasting and the matching of wines to foods will be a valuable aspect of the module. The revenue potential of the beverage offer will be explored along with the classic and contemporary service strategies. New trends and fashion in beverages sales will be considered as well as the production systems from global businesses to artisan producers. The selling of alcohol and the legal and social responsibilities will be covered in the course along with the opportunity for students to study the BII personal licence holder’s qualification. Delivery of the module will be in practical labs, classrooms and through educational field trips.
Assessment 1a/ small group work – detailed presentation on a research international non-alcoholic beverage 1b/ integrated module exam covering alcoholic and non-alcoholic beverages knowledge and understanding.
Level 6 Modules:
Practical Gastronomy
This module is designed to provide students with a broad based knowledge, awareness and understanding of the principles and practices of operational management within a food production environment. Kitchen based, the module will require students to work as a team using peer learners as a valuable talent resource to produce a high quality food offer in a professional restaurant kitchen environment. Industry exposure in the form of two dining events will require students to evaluate their dining experience. Students are strongly advised to attend trade shows and exhibitions to research the range, quality and taste of available high quality “ready made products” Assessment: 1/a Written Proposal 20% (submit in week 2) The menu with outline costs, research sources & detailed bibliography 1 / b. Practical, Menu event & Kitchen management 40%
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The student will undertake the effective management of a production session in Pillars restaurant kitchen. Applying industry best practice and formulaic management norms you must inspire your team to deliver an appropriate food offer of your design. Using your peer group as your team and working with other stakeholders you are required to manage the event from timeline proposal to customer feedback. Your menus will reflect contemporary trends in fine dining and must be based upon dishes from a “patrons” establishment. 3/ (Theory) Essay 40% (2000 words) As a practitioner a chef is required to produce meals to suit all demands and dietary requirements. Research, detail and discuss two dietary requirements a chef may be required to produce within a daily kitchen operation. Detail the two dishes using appropriate menu language as it might appear on an upmarket menu card. The diet must be based on a recognised medical, religious or food intolerance basis and use terminology commensurate with publications based on the condition.
Kitchen Techniques (3)
This module encourages students to examine the complex skills of kitchen and larder food production and cooking, whole group, small groups & pairs work with individual set pieces as part of a personal portfolio of skills. The module aims to develop complex skills in dish formulation cooking and finishing techniques reflecting both modern and classical trends. Assessment, Element 1/ (20%) Proposal in formal power- point presentation format of set piece of complex practical work of your own choice. Element 2/ (40%) Develop an appropriate dish for commercial use with the boundaries of a specific brief. Plan, prepare and present your dish under controlled conditions. Element 3 (40%) Written. A topical assignment based on sustainability and finite food resources affecting the practitioner.
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Pastry Techniques (3)
The module introduces students to a variety of creative designs methods and construction ideas for the production of creating a centre piece and petit fours suitable for professional use.
Within the practical sessions students create simple centre pieces in various media and petit fours using a range of production and finishing techniques.
Assessment 1/ (20%) proposal This will involve a written proposal illustrating the design, construction of a centre piece / product service in an upmarket establishment.
Assessment 2 / (40%)This will involve a practical demonstration and power-point presentation illustrating the design, construct and finished presentation of your centre piece
Assessment 3 / (40%) During this module you should produce a portfolio, which demonstrates your pastry work as well as the notes that you have taken to support your underpinning knowledge. This portfolio will be made up of images / sketches and working notes. Any photographs of the dishes you have produced must be colour and should include your own reflective evaluation of the work that you have produced. A high percentage of the work should be from class production.
Food and Beverage Management
The key purpose of this module is to develop your business awareness covering marketing, food and beverage systems and practical business principles in relation to the operation of food and beverage outlets.
The module requires the student to develop a range of business techniques to enable you to work more effectively as a manager. For example formulate a food and beverage business plan, forecasting the probable outcomes involving the critical analysis of data. Design and systematise a new food and beverage management system, evaluate aims, policies and standards embedded in food and beverage management systems and critically assess new systems. Appraise the food and beverage consumer, consumer-product relationship and appreciate the importance of marketing sales and promotion in relation to food and beverage management.
Assessment: 1/ Report. (50%) You are required to submit a report based on a hospitality operation covering aspects of the market, customers, staffing and operational frameworks.
Assessment: 2/ Case Study. (50%) The case study requires the student to apply problem solving through situation analysis based on the available facts. The student is required to take a holistic view and apply theoretical concepts and techniques reflecting industry norms.
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International Gastronomy
This module encourages you to develop an in-depth knowledge of International Gastronomy realistic to the hospitality industry. It will develop your analytical and evaluative skills, providing you with the opportunity to learn to understand and appreciate consumer behaviour.
Food production managers require life-long learning and understanding of good food and wine; this module encourages you to build on your previous knowledge to develop an in-depth understanding of international gastronomy, enabling you to extend the boundaries of conventional disciplines in culinary practices whilst creating a culture to fuel the desire to achieve the higher standards in your profession By developing your desire to research and evaluate international gastronomy, its culinary heritage, sociological, physiological and ethical boundaries and the future development of this diverse and absorbing subject, this module aims to provide you with the opportunity to critically analyse and evaluate the social and economic factors which interact and influence consumers’ food choice and cuisine preferences. Assessment 1 / Review (10%) research and evaluate a gastronomic aspect. Assessment 2/ Assignment (40%)
Assessment 3 / Written Examination Paper (50%)
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Learning, Teaching and Assessment
3.1 Learning and Teaching Approaches
The teaching and learning strategy is to encourage the active learner and to promote a “can do” attitude in all things hospitality. Practical skills acquisition at each level of the course is firmly linked to the underpinning knowledge required to drive the practical product forward. Students are required to apply an appropriate level of independent study and research to keep ahead of practical applications and industry norms. The acquisition of business, management and entrepreneurial skills are reflected in the modules covered in the commercial outlets, Pillars and Feast. The student is required to develop food outlets and large event products and processes where food, equipment and kitchen design aspects are important factors in the efficiency of any business model. Recent developments by hospitality industry leaders reflect the growth in ecologically sound and sustainable food production behaviours and practices, these play an important role in the teaching and learning approaches of the school.
3.2 Assessment
Tutors will provide collective verbal feedback on your practical work in session time and will invite peer evaluation discussion and comparisons. Written assignments have written feedback, but the student is advised to seek a meeting with the tutor in tutorial time. Written exam papers are not normally part of any feedback meeting. Some modules require the student to submit work formatively, providing the student with an indication of how the work is going. A tutor should not be asked to pre-mark any of your finished work prior to submission. Module pass rates and percentages can vary, check the thresholds and overall pass mark for your particular modules, refer to the student handbook, handbook amendment or UWL website for comprehensive details. Students are required to submit work to all module pass requirements and within submission time constraints. Extensions are subject to conditions * refer to the student handbook or the UWL website for details. *Mitigation Acknowledged.
Section
3
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You will be required to submit all of your text-based assignment work – e.g. essays, case studies and reports – electronically. Such work will also be marked online, and your grades and feedback made available to you electronically. Details of the submission mechanism and assessment dates will be provided via Module Study Guides. Throughout your course, you will be encouraged to use PebblePad to record details of your learning, and to reflect on what you have learned. On certain modules, you will be required to submit work through PebblePad for assessment]
3.3 The University of West London Graduate Attributes
In 2011, the University defined the UWL Graduate Attributes as representing a set of abilities acquired by students during their period of study at UWL that go beyond simple acquaintance with a subject. They reflect the University’s approach to education which includes developing graduates who are well prepared for employment, adopting a definition of ‘employability’ that includes creative and enterprising attributes, lifelong learning attitudes, and an awareness of the global context since educational and working experience are necessarily anchored in the context of the wider world. Graduate Attributes are embedded in the subject and involve a preparedness and the confidence to analyse; question; categorise; interpret; see relations; explain; theorise; and reflect with reference to the broader context. Graduating at the University of West London means that you will be developing the following Graduate Attributes and become:
A creative and enterprising professional
A reflective and critical lifelong learner
A globally aware individual
Follow the link below for an interactive representation of these attributes:
How will you acquire and record these attributes? A number of courses use PebblePad to record the Graduate Attributes. You may wish to discuss this with your tutors, and your Personal Tutor.
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Section
4
Student Support and Guidance
4.1 Introduction
The University of West London has a well-developed range of services and facilities to help support you through your course. You will find fuller details within the Student Handbook. Below we cover some of these arrangements but more information will be available during induction. Throughout the course, each student will have access to a variety of sources of support depending on individual circumstances and needs. Each student will be supported via a Personal Tutor and, in some instances, a Mentor. If you have a disability, information and support is provided by the University through: the Disability Team located in Student Services; the Disability Handbook: the Student Handbook and through the University website.
4.2 Student Support
Personal Tutor
The development of learning skills is an important aspect of your course and is designed to provide you with the personal learning skills to ensure that you take full advantage of the opportunities offered. You will be allocated a Personal Tutor who will support you in identifying any particular learning needs. This could include any or all of:
An initial diagnostic activity to help identify strengths, preferences and areas where additional support would be helpful
The offer and provision of specific and ongoing support in areas identified
A ‘mixed’ approach in which specific learning skills will be addressed within modules such as report or essay writing, group working or delivering presentations
The development of Learning Skills and Graduate Attributes through using a range of media, in particular the University’s chosen e-portfolio system, PebblePad.
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West London Online (Blackboard)
West London Online uses software called Blackboard to provide students with a Virtual Learning Environment. This site will give you access to learning and teaching resources uploaded by your lecturers, along with communication forums such as discussion boards and blogs to support your learning. On some modules you may also be required to submit work for assessment via Blackboard.
B
Logging on
Log on to West London Online at http://online.uwl.ac.uk You will have been provided with your login details shortly before the start of the course, via an email to your personal email account, and these details will also be available as part of your induction course. If you have any problems accessing or using your account, please:
See a member of staff in your nearest IT Suite or Library
Or use the Forgot Your Password routine to generate a new password Please note: you will need to be able to access your University email account in order to use this routine. If you do not see all of your modules in your Blackboard course list, please contact your School administrative office in the first instance, to check that you have been correctly enrolled.
PebblePad
PebblePad is a Personal Learning System which is used at the University of West London to help you:
Reflect on the way you learn
Keep a record of, and comment on, your skills and achievements, your experiences and what you’ve learned – both on the course and in your wider life
Prepare for future employment. With PebblePad, you will be able to:
Build your own electronic portfolio (e-portfolio) of achievements, skills and experiences, which you can then package into one or more “webfolio”.
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Share documents, images, videos, and sound files, with your tutors, with other students, or anyone else you choose to share with (e.g. workplace mentors, or potential employers)
These e-portfolios will be used as a form of assessment in some modules. You will be able to use PebblePad throughout the duration of your studies at the University of West London, and to take it with you (for a small sum of money) when you leave the University. You will be able to present it to potential employers via a weblink. Logging on
You can access PebblePad at www.pebblepad.co.uk/uwl using the same username and password as for your University of West London email account.
Blackboard and PebblePad help and support
There are Help Pages, covering both Blackboard and PebblePad, at http://uwl.ac.uk/westlondononline All technical issues with Blackboard and PebblePad should be reported to the IT Service Desk. You do this by:
Speaking to staff in any IT Suite or Library
Calling 0300 111 4895 (internal phone extension 4895)
Emailing [email protected]
Learning Support
Learning Support is free and available to all UWL students. Your first point of contact for any enquiry about support available for writing, maths, structuring essays, revision techniques, or any other support you require with academic skills is [email protected] .
You will also find online self-help and self-tests on academic writing, plagiarism, grammar and punctuation, and time management. These are
available at Study Support Online. Look for the link to Study Support Online when you log on to West London Online (Blackboard) http://online.uwl.ac.uk . The University offers an English and Academic Skills programme for
international and overseas students. This programme runs before the course start date with additional support sessions during the period of study. Please contact [email protected] for further information.
The University also offers you the opportunity to test and improve your own academic skills at leisure, in your own time. This test is free and available for the duration of the course. It can be found on the Study Support Online ‘community’ inside West London Online (Blackboard). Look for the link to
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Study Support Online when you log on to West London Online (Blackboard) http://online.uwl.ac.uk
One-Stop-Shop
Students can benefit from a variety of support services during their studies. The One-Stop-Shop offers professional services which are free, impartial and confidential. They offer information, advice and guidance to students in a variety of ways e.g. face-to-face, telephone, email, Skype. They cover matters such as:
• Accommodation and Housing Rights • Benefits • Counselling and Faith • Disability Support • Funding and Bursaries • Hardship funds • Immigration (Visa) • Money Management
They aim to answer all your questions, or direct you to someone who you can talk to. They are located on Ground Floor, C Block, St. Mary’s Road, Ealing with a satellite service to Paragon and Reading, including drop-in sessions (these are advertised on each site). Opening hours: Monday to Thursday 9.00 to 5.00pm Friday 10.00 to 5.00pm For further information on each area go to: http://www.uwl.ac.uk/students/Support_for_students.jsp Email: [email protected] Telephone: 020 8231 2573 / 2991 / 2739
The University Library
The University Library provides a wide range of services, resources, advice and help to support teaching, learning and research across the institution. There are two physical libraries:
The main campus Library in St Mary’s Road
The Health Library on the second floor of Paragon House
There is also a virtual library at the Berkshire Hub providing access to all our e-resources and which is fully supported with professional Library and IT help and advice.
The Library’s print resources currently consist of over 150,000 books, a range of printed journals and a wide selection of DVDs. Additionally, students and UWL staff have access to over 100 online databases, thousands of e-journals, approximately 450 e-books, and a digital archive of off-air broadcasts. All the
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Library’s resources are searchable by using our online discovery tool, Summon, which makes finding information simple and straightforward both within the University and externally. All students are automatically members of the Library. The Unique card is also the Library card, and borrowing rights are automatically set according to your course and student status. Self-service machines are available at all Libraries, allowing for independent borrowing when service desks are not staffed. The Academic Support Librarians provide help and support throughout the learner journey, running training sessions on a regular basis on topics such as Refworks and referencing, or database search strategies, and offering one-to-one advice on finding detailed resources for assignments by appointment. The University of West London is a member of the Society of College, National and UK Libraries (SCONUL), and M25 Libraries consortia. These organisations allow University of West London students access to other HE institutions’ libraries and specialist libraries within London and throughout the UK. Further information including opening hours and contact details is available at: http://library.uwl.ac.uk/use/sites/opening_hours.html
4.3 Induction
UG Courses – ALL new students should attend all induction events. The
induction process gives the student first hand information on a number
of issues related to getting the most from the course, university life,
pastoral care and student support services.
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4.4 Work Experience Support
The Centre for Employability and Employer Engagement (CEEE)is temporarily
located on the 5th
Floor, Villiers House – next to Ealing Broadway Station.
From September 2014, we will move back to the Teaching Centre in St Mary’s
Road and we will be located in ‘The Street’.
CEEE is a one stop shop offering careers advice; placement and work
experience opportunities; part-time and graduate opportunities and
volunteering opportunities.
To access these services, you must register on www.uwl.ac.uk/work
The Service
How can we help? The CEEE team works with students on acquiring work experience and developing employability skills. We also run various employer events and careers fairs throughout the year. We have a large database of employers offering work experience to UWL students and also have opportunities to gain work experience abroad in vacation times.
Please visit us – we would love to meet you.
Opening times: Monday to Thursday 10.00-12.00 and 2.00 to 4.00
throughout the year.
Contact: [email protected] Tel: 020 8231 2192 or 020 8231 2453
Employment Services – part-time and graduate opportunities
[email protected] – available Monday to Thursday from 1.00 to
4.00 p.m.
Careers Advisors – Will help you with your CV and can arrange mock
interviews. Careers advisors are available Monday to Thursday from 1.00 to
4.00 p.m. - drop in service.
Staying informed via BlackBoard and FaceBook.
In order to support you preparing for work placement you will attend work
placement tutorials, In addition it is important that you ensure you stay
informed by visiting BlackBoard on are regular basis. We have also created a
FaceBook page to allow you stay in touch with your peers, get regular updates
on employment opportunity and from time to time we MAY re-post BlackBoard
messages on this page: https://www.facebook.com/UWLPlacements?fref=ts –
or Facebook search: UWL Placements
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How will the university keep in contact with me?
The only way of communications is via email. You MUST check your
university email daily. We suggest you forward it to your home email address.
You can do this form Blackboard or the IT help desk will assist you.
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Section
5
Quality Management and Enhancement
5.1 Course Management
The course has dedicated leadership who maintain quality through the university wide system of monitored by school and faculty management. The teaching team meet on a regular basis at course committee meetings which include student representatives from each cohort. An agreed agenda includes any issues affecting student learning, quality issues and student progress. Dates for committee meetings are posted in this guide, agenda and minutes are recorded. Regular culinary arts subject group meetings provide a forum for debate and discussion, dissemination of information and comparisons with similar courses elsewhere, agenda and minutes are held in the school office. External Examiners’ (EE) regularly visit the course and may at times observe sessions and talk to students on the course. Samples of marked and second marked student work are submitted to the EE as a part of quality management process. Academic standards are also monitored through the EE, where twice yearly reports are fed back to school and faculty management, course committees and subject group meeting agendas. Twice yearly cluster reviews look at commonality across a range of courses and similar discipline clusters. Course leaders give a short presentation on the health of each course and share information on best practice and reflect on what has gone well and not so well. Courses are reviewed every 5 years as a minimum. These Course Reviews take critical look at curriculum design, content and delivery of the course and are chaired by senior management. All academic data, modules, external examiners reports, module and course reports are required by the review panel made up of internal and external experts in their fields. Student group representatives are invited to take questions form the panel and give opinions about tutors, the modules and the course content and delivery behaviour.
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5.2 Student Evaluation
At the end of each module, students are invited to complete an evaluation of the finished module. A form provided in the Module Study Guide (MSG) can be handed in or forwarded electronically, These are on blackboard, and can be completed anonymously or used collectively as a discussion forum in tutorial. Course evaluation is carried out during the year through subject meetings, cluster review and committee meetings, some of which students representatives are present. Subject tutors produce module reports each year with the course leader producing a detailed course report, these are fed through to the school management and faculty executive. Students are required to complete the national student survey each year, this is an opportunity to air your views about your learning institution. We need to know, at regular intervals, how you are getting on with the modules and in particular the course in general. This is about your own personal performance and also about what you think about the course, and any changes you would like to see implemented in future. We will seek your views using module feedback questionnaires, talking with you in personal tutor time and hearing from your group representatives in course or committee meetings. Receiving feedback from you about your modules and course is an important part of student learning.
5.3 Course Committee/Board
The University strongly believes in student participation and you are encouraged to play an active part in the life of the university. One way you can do this is to put yourself forward as a student representative for your course at whatever level of study you are completing.
You may be asked to sit on a number of subject, course or faculty related committees to contribute to debate and decisions regarding current issues and future developments.
If you believe you can contribute effectively and will be able to represent the views of other students on your course, please talk to your course leader Course committee meetings will be held on: Semester 1 (enter date) Semester 2 (enter date)
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