VIEWS: 0 PAGES: 6 POSTED ON: 2/13/2012
PROGRAMME SPECIFICATION Please view the disclaimer. AWARD and ROUTE TITLE BSc (Hons) Hospitality Business Management with Culinary Arts* BSc (Hons) International Hospitality Business Management with Culinary Arts INTERMEDIATE AWARD TITLES BSc Hospitality Business Management with Culinary Arts / BSc International Hospitality Business Management with Culinary Arts DipHE Hospitality Business Management with Culinary Arts CertHE Hospitality Management with Culinary Arts Name of the Teaching Institution Sheffield Hallam University Mode(s) of Attendance FT/ PT/ SW (eg. FT/PT/SW/DL) UCAS CODE N2W9 Professional/Statutory/Regulatory Hotel and Catering International Management Body Recognising this Programme Association QAA Subject Benchmark Statement Leisure, Sport , Tourism and Hospitality or other relevant external reference point Date of Validation November 2006 1 PROGRAMME AIMS 1. Provide core knowledge of management principles and their application to effective management practice within the hospitality industry. 2. Develop specific knowledge and skills in the key areas of food and beverage operations management, managing hospitality resources, hospitality services and facilities management and culinary arts to master the operational complexity of hospitality operations. 3. Develop problem-solving ability by applying vocationally relevant managerial skills and knowledge to day to day operational problems and those of a more strategic nature within the sector. 4. Develop personal, professional and transferable skills that will equip the student for a career in a dynamic business environment and provide the foundation for life long learning. 5. Develop the skills and knowledge needed to be competent, flexible and employable within their chosen industry sector. 6. Ensure that students become autonomous learners and reflective practitioners with the capability of personal evaluation. 7. Meet the requirements of the appropriate benchmark statement/professional bodies. 8. Apply and interpret relevant theory and practice in the work environment (SWE students only). 2 PROGRAMME LEARNING OUTCOMES 2.1 Knowledge and understanding covered within the Programme. By the end of the programme you will be able to: 1. Evaluate and apply the theories, concepts, principles and practice from the generic management areas of operations, finance, human resources, economics and marketing to the hospitality industry to develop business acumen and commercial awareness; 2. Understand and evaluate the changing business environment in which the hospitality industry operates; 3. Use problem solving and research skills in order to design, execute and evaluate the effectiveness of management planning tools, and their application to hospitality organisations; 4. Identify and implement strategic management and planning skills to analyse, understand and address the needs of organisations within the hospitality industry; 5. Work with and critically evaluate the effectiveness of both a multi-disciplinary and inter- disciplinary approach to the study of hospitality management. 2.2 Intellectual/Subject/Professional/Key skills covered within the Programme: by the end of the programme you will be able to 1. Analyse, prioritise and critically evaluate information, concepts and processes; 2. Present a persuasive argument that displays independence of thought and action and challenges existing assumptions from a number of informed perspectives; 3. Utilise appropriate information in order to design and justify innovative solutions to complex problems; 4. Exercise professional and ethical judgement in decision making and actions; 5. Understand the complexity and diversity of the food and beverage product, its customers and markets and allied organisations and their activities; 6. Use expert knowledge of food and beverage products and service delivery to enhance business performance; 7. Analyse, prioritise and critically evaluate information using appropriate numerical and CIT skills; 8. Continue to develop as reflective, independent practitioners for personal development and lifelong learning and employability in the hospitality and culinary arts industry sectors; 9. Continue to develop effective communication, team leadership, negotiation and personal organisational skills. 3 LEARNING, TEACHING AND ASSESSMENT The aims and learning outcomes of the programme as a whole are achieved, in the main, by the learning, teaching and assessment associated with individual modules. Each module has a carefully constructed curriculum and method of delivery, which are provided to students, designed to support the achievement of module outcomes, and in turn contribute to programme outcomes. Teaching within the programme takes place both in large groups (e.g. lectures) and small groups (e.g. seminars, workshops, laboratory sessions). Tutors, using their subject expertise, introduce and explain topics, guide students in the use of materials, clarify and respond to student questions queries and comments. Teaching adopts activity-based and student-centred approaches to the facilitation of student learning. Learning takes place both within formal teaching sessions, and during guided and independent study undertaken by students, which includes collaborative groupwork. To support guided and independent study, students are provided with tasks, exercises, resources, and references to additional useful learning materials, to access, utilise and respond to as part of their study programme. All modules are supported through the university’s virtual learning environment (Blackboard), which acts as both a repository of module information, a communication tool between tutors and students, and a medium through which active learning takes place via activities and learning packages devised by tutors. Assessment within the programme has a number of purposes: to establish the standard of achievement of each student, to act as a guide and motivator to learning, and to provide a mechanism for feedback to students on how they are progressing in their learning. Students experience a variety of assessment approaches at each level of study (e.g. project, essay, presentation, time- constrained exercise, multiple choice test, exam). Feedback on learning takes a variety of forms e.g. oral feedback on class activities, written feedback on work undertaken outside the classroom, written feedback and marks awarded to assignments and coursework. Feedback will be provided in a timely fashion, and assessment that contributes marks for the module will be based upon assessment criteria that are made clear to students before they commence the assessed task. Learning, teaching and assessment activities encourage students to develop key skills (e.g. problem solving, numeracy, IT skills) as well as a deep and critical knowledge of the subject matter of the programme, and are also designed to foster those employability attributes (e.g. reflection on learning, personal development planning, interpersonal communication skills) identified as important in modern organisations. Students produce a personal development portfolio, which acts as a mechanism for driving and reflecting upon personal development, as a key part of learning at all levels, that draws upon the academic, social and life experiences of students. 4 PROGRAMME DESIGN AND STRUCTURE The hospitality industry is competitive, fast growing and international. It covers everything from • deluxe hotels • restaurants • designer bars • catering contractors • specialist catering for sporting and other events, to • budget hotels • public houses • nightclubs. We designed this course for people wanting a career in the hospitality industry with an emphasis on culinary arts. It ensures you have all the skills required to become a successful manager in this area. You study • business and management • food and drink management • facilities management • culinary arts with electives that allow you to focus on your specialist interest. In your first year, you can study food and wine appreciation to develop your passion for food. In year two, you take a more sophisticated approach to international dining experiences to increase your confidence in this subject. In year three, you develop your expertise in your chosen field of interest. Your studies include an optional one year paid work placement between your second and final year. These placements are a valuable way of increasing your employability and starting salary. We have strong links with industry to help you find a placement in the UK or abroad. The international award puts greater emphasis on the global view of the hospitality industry, and you must complete a work placement or study period overseas. We have a reputation for producing high calibre graduates. The Young Guns Competition, a hospitality industry award that recognises students who have excelled during their placement, supports our reputation. Our students have been winners for the last five years. Past students have worked at Betty’s at Harrogate, Marriott St Pierre Hotel and Country Club and The Grove. We use a student-centred approach to teaching and learning. This includes active participation in seminars, workshops, practical projects and laboratory sessions in our first class facilities based at City Campus. This degree shares a common first year with BSc (Honours) Hospitality Business Management and BSc (Honours) Hospitality Business Management with Conference and Events. You can move to one of these courses at the end of the first year if you wish. Year one mandatory modules • introduction to finance • introduction to marketing • contemporary business environment • the human side of organisations • professional and academic development • understanding food and beverage operations • understanding hospitality resources • corporate hospitality • appreciating food and wine Year two mandatory modules • operations and project management • management accounting • contemporary thinking in marketing • human resource management • researching in your industry sector • applied field project • food and beverage operations management • managing hospitality resources • European culinary arts and wines Year two electives • hospitality events management • products and supply (food) Year three • optional work placement Final year mandatory modules • strategic management • hospitality service and facilities management • food supply chain management • entrepreneurship and innovation and the hospitality industry • international culinary arts and wines • project 5 PROGRESSION/CAREER ROUTES Possible progression or career routes after you have completed this programme include You can find careers in management, consultancy and design in organisations such as • multinational hotels • leisure groups • independent restaurants • conference venues. 6 ENTRY REQUIREMENTS AND ENTRY PROFILE 6.1 Specific Entry Requirements for entry to the initial stage of this programme are Academic Qualifications Normally five GCSEs at grade C or above, including (including A / AS level grades English language and mathematics, plus one of the and subjects, where applicable) following • 200 points with at least 140 from two GCE/VCE A levels. AS levels may count towards these points. • pre - 2002 A levels - 14 points from at least two A levels. • GNVQ - advanced level 3 with merit. • pre -2003 BTEC/SCOTVEC/National Certificate/Diploma - pass with two distinctions and eight merits. • Access - 36 credits at level 3 and 12 credits at level 2 from an Open College Network - accredited course. Level of English language IELTS score of 6.0, or a TOEFL score of 570 (old) or capability 235 (new) for overseas students whose first language is not English. Any other specific, formally certified qualifications Previous relevant work or work- related experience Any specific articulation arrangements recognised for this programme Professional qualifications Any other specific entry requirements 6.2 APPLICANT ENTRY PROFILE: the knowledge, skills and qualities etc. required to enable you to benefit from, and succeed on the programme of study are A good standard of educational attainment, as indicated by the admissions criteria for the programme, plus a genuine enthusiasm and commitment to the subject area of the programme of study for which you are applying. In addition, you should possess a desire to develop the skills and competencies required to succeed in higher education, and subsequently in your chosen professional or vocational area. 6.3 The University will select non-standard entrants to the programme in the following ways We welcome applications from people of any age. If you are 21 or older, there may be some flexibility in entry requirements provided you have other relevant learning or experience. This may be formally accredited learning (ie where you have certificates to indicate the learning that has taken place and associated achievement) which is not covered in the above admissions requirements, experiential learning (ie learning which has taken place in contexts such as paid work, voluntary work, self employment, or through other aspects of life experience), or a combination of the two. We look for evidence of experiential learning through such things as job descriptions, references, reflective personal statements, and interviews with course leaders and admissions tutors. Having reviewed the evidence we will then make a judgement as to whether or not you will benefit from and are likely to complete the course successfully. 6.4 Use of Prior Credit (APCL/APEL): prior certificated credit or prior experiential credit may be used within the Programme in the following ways With prior certified learning (APCL), applicants may gain exemption from certain elements of the course, subject to standard University approval procedures. For example, students wishing to transfer from another degree course, at Sheffield Hallam University, or elsewhere, may gain exemption from specific level 4 modules, or may apply for direct entry to Level 5 or Level 6 of the course. In both these cases, an equivalence would need to be established between the learning outcomes previously achieved and those of the modules or levels for which exemptions were sought. With prior experiential learning (APEL), University approval procedures will also apply, ie an applicant will have to evidence how the Learning Outcomes of the module(s) against which APEL is being sought have been met.