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PROGRAMME SPECIFICATION

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									PROGRAMME SPECIFICATION

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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.

								
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