Culinary Arts Management with Foundation Year BSc (Hons)

During this module you will develop your critical approach, research skills and academic writing abilities. This process will help you gain an understanding of employment in the sector and enhance your chances of future employment.

In this module, you will learn basic food preparation & cooking techniques, food storage and organizational skills, through complex cooking and dish presentation, whilst applying the highest standards of food safety. Food hygiene and legislative protocols are applied throughout all practical sessions.      

You will have weekly practical sessions, a mix of classical and contemporary styles of food production is practised, using basic and advanced texts with supportive e-learning materials. You will also have the opportunity to use a broad range of foods and preparation methods, and you will gain valuable transferable skills demanded by the industry. 

This module aims:

• to introduce food microbiology and hygiene and their importance in food safety and quality
• to apply key principles relating to the presence, detection and control of pathogenic and spoilage organisms in foods
• to determine how pro-active microbial control in food preparation is achieved
• through laboratory work, to broaden practical skills and to explore the principles behind standard and novel microbiological detection and enumeration techniques through case studies, to ensure familiarity with the Hazard Analysis Critical Point (HACCP) system and to evaluate compliance with legal and/or commercial requirements.

You will explore Accounting & Finance with an eclectic combination of  Financial Accounting and Statistics. For Financial Accounting, you will address important and well-used techniques to be found in the industry and you will learn the ability to be able to report the outcome of such analysis for decision-making. You will also have to inspect and comment on published annual reports from relevant organisations. For Statistics, you will have to concentrate on the presentation and interpretation of data, as well as calculating and using averages and measures of dispersion.

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. You will practice the important skills of design and presentation.

You will also have practical sessions that have been designed to familiarise you with the techniques in pastry preparation and cooking whilst ensuring an appreciation of correct planning, preparation and resource management. 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 a formative submission to give an indication of your progress.  

On this module you will gain an understanding of what is involved in effective human resource (HR) management. You will also focus on the practices and processes of managing people at work, alongside the study of current trends in HR.

The overall module aim is to develop your understanding of the complex relationships between food, nutrition and health; and consider the implications of lifestyle, food fads nutrient intake and the role of the hospitality industry in the future health of the nation.

The module aims to provide you with broad knowledge and understanding of food service operations. You will evaluate and apply the approaches that comprise the stages of a food service operation including:

• Consumer and market

• Formulation of Policies

• Interpretation of Demand

• Planning and Design of facilities

• Provisioning (Purchasing, Receiving, Storage and Issuing)

• Production and Services

• Control Cost and Revenue

This module aims to provide you with broad knowledge and understanding of the principles and practices in conducting research. It focuses on the use of a range of different research methods in order to successfully undertake a dissertation or any research project. The module encompasses the understanding and application of appropriate research designs, research statistics, the use of the computer for data analyses, and report writing and presentation. 

This pastry module develops and builds on the range of skills developed in the first pastry module relative to a variety of hospitality operations.  This module will introduce you to a variety of methods and ideas for creating and presenting plated desserts.  You will also have to investigate commercial aspects regarding realistic and rational methods for manufacture and utilization of the ingredients and products in accordance with quality, portion control and modern plating techniques. This module will build your ability to express yourself accurately and improve communicative competence when analysing and appraising others work.

In this module, you would be introduced to alcoholic and non-alcoholic beverages. The module 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.

You would learn how 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. In addition, you would learn about systematic tasting and the matching of wines to foods.

In this module, you would learn the basic principles of food science: the structure and function of carbohydrates, proteins, and lipids. The pH effect and basic chemical reactions in food: Enzymic and non-enzymic browning, the effect of processing and caramelisation.

You would also learn the 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, the principle of rheology, Structure of ice, emulsions and foams. The functional properties of ice cream, 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. 

This module is designed to provide you with 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 you 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 you to evaluate your dining experience. You will be advised to attend trade shows and exhibitions to research the range, quality and taste of available high quality “ready-made products”.    

Culinary Design Concepts is the final pastry module on the course. In this module, you will focus on petit fours and brings together all of your prior learning and experience to create a wide variety of both modern and classic petit fours. Modern techniques, current design considerations and technology are key drivers in achieving the modules learning outcomes. The final weeks of the module focus on small centrepieces, designed to serve petit fours on, in a fine dining setting. The module will encourage you to investigate realistic commercial aspects of the industry and rational methods for the manufacture of ingredients and products.  

This module will encourage 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. 

This module will encourage you to examine the complex skills of kitchen and larder food production and cooking, whole group, small groups and pairs work with individual set-pieces as part of a personal portfolio of skills. You will also develop complex skills in dish formulation cooking and finishing techniques reflecting both modern and classical trends.

The dissertation is an opportunity for you to study a topic that is of personal interest. You will develop both your knowledge and skills of that topic and research skills, which may be beneficial to your future career plans. You will have to identify your area of research and develop research questions to be answered or hypotheses to be tested in the industry context relevant to your course of study.  The dissertation that results from this research will be a professionally presented piece of work that demonstrates your abilities in critical thinking and writing, as well as your skills in completing an independent self-managed piece of research. 

The content of the module is wide-ranging, interactive, and highly participative. The module develops your understanding of many of the factors required in developing a food and beverage concept with the view to creating a branded chain operation.