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UN8AM CRCS BA Culinary Arts Top Up Prog Spec V2 March 2015.docx 1 | P a g e

BA (Hons) Culinary Arts

Programme Specification November 2013

Cesar Ritz Colleges Switzerland Programme Code: UN8AM Validated by: University of Derby Valid from: December 2013 Valid for Delivery at: César Ritz Colleges Switzerland


Contents SECTION ONE: GENERAL INFORMATION .......................................................................... 3 SECTION TWO: OVERVIEW AND PROGRAMME AIMS ...................................................... 4

Overview .............................................................................................................................. 4 Programme Aims ................................................................................................................. 5

SECTION THREE: PROGRAMME LEARNING OUTCOMES ................................................ 5 Knowledge and Understanding ........................................................................................... 5 Intellectual skills ................................................................................................................... 6 Subject specific skills ........................................................................................................... 6 Transferable skills ................................................................................................................ 6

SECTION FOUR: PROGRAMME STRUCTURE .................................................................... 7 Structure and Curriculum ..................................................................................................... 7 Personal Development Planning (PDP) .............................................................................. 7

SECTION FIVE: PROGRAMME DELIVERY ........................................................................... 9 Learning and Teaching Methods ......................................................................................... 9 Assessment ....................................................................................................................... 10

SECTION SIX: ADMISSIONS ............................................................................................... 12 Entry requirements ............................................................................................................ 12

SECTION SEVEN: STUDENT SUPPORT AND GUIDANCE ............................................... 12 SECTION EIGHT: POST PROGRAMME OPPORTUNITIES ............................................... 13

Post-Programme Opportunities ......................................................................................... 13 SECTION NINE: EMPLOYER LINKS ................................................................................... 13

Employer Links .................................................................................................................. 13 Appendix A – Prograame learning outcomes mapped to modules. .................................. 15 Appendix B Module learning outcomes mapped to programme learning outcomes. ........ 17 Appendix C – Assessment Strategy. ................................................................................. 25


SECTION ONE: GENERAL INFORMATION

Programme Title/Joint Honours Subject Title

BA (Hons) in Culinary Arts

Award title and interim awards

BA (Hons) in Culinary Arts

Mode of Study Full-time

Programme start date and period of validation

December 2013 (5 years)

Modified February 2015 (5 years)

Awarding Institution University of Derby

College Managing the Programme

College of Business

Institution(s) Delivering the Programme/Joint Honours Subject

CRCS César Ritz Colleges, Switzerland

Relevant external subject benchmark statement(s) The design of the programme has taken account of, and where appropriate incorporated, the

following benchmarks: Quality Assurance Agency for Higher Education (QAA) subject


benchmarks for Hospitality, Leisure, Sport and Tourism (2008) and the QAA Framework for

Higher Education (2008)

External Accreditation/Recognition

• State of Valais, Department de l’education de la culture et du sport – Formal State

recognition where schools in Switzerland are under the Cantonal jurisdiction (2013

renewed)

• EduQua – Swiss National Certification (2013)

• ASEH – Swiss Hotel School Association (2013 renewed)

• TedQual UNWTO Certification (2009 renewed)

JACS Code(s)

N860

Programme specification last updated

November 2013

February 2015

SECTION TWO: OVERVIEW AND PROGRAMME AIMS

Overview

The Culinary Arts honours degree programme provides students with a critical insight into the

Food and Beverage industry and associated sectors and equip them with the necessary

knowledge, intellectual and vocational skills to gain employment at managerial level.

Students will be required to conduct two extensive work based projects within the 6-month

training (placement) period as well as smaller industry focused assessments. The main

curriculum will be largely food and beverage based, but with a considerable management

content.

The programme is aimed at producing professionals who will be equipped with the applicable

knowledge and skills in culinary arts and in the food and beverage sector.


The programme will provide a supportive and inclusive learning environment which will enable

success for all learners, to encourage the development of students’ intellectual and

imaginative powers, creativity, independence, critical self-awareness, imagination and skills

that will enhance global employment opportunities on graduation in the programme.

The programme has a culture of constant improvement in learning, teaching and assessment

that is anticipatory, enabling, supportive, rewarding and fully aligned with the University’s

vision and strategic objectives and provides a learning experience that is informed by

scholarship, reflective practice, research and engagement with industry and the professionals.

Programme Aims

The aims of the BA (Hons) Culinary Arts programme are to produce graduates who can:

• Provide a systematic understanding of the key aspects of professional practice in the area of culinary arts including acquisition of coherent and detailed knowledge;

• Apply the methods and techniques that they have learned to review, consolidate, and extend that knowledge and understanding to initiate and carry out ‘real’ projects;

• Evaluate arguments, assumptions, abstract concepts and data in order to make judgements, and to frame appropriate questions to achieve a solution within available resources;

• Develop intellectual, vocational and personal skills relevant to further learning challenges and for future careers in Culinary Arts including those associated with entrepreneurial activities;

• Demonstrate competence in a range of academic, technical and vocational skills that will empower them to obtain employment in the contemporary culinary arts and related businesses.

SECTION THREE: PROGRAMME LEARNING OUTCOMES

In line with the QAA Framework for Higher Education at level 6, and the QAA Subject

Benchmarks for Hospitality, Leisure, Sport and Tourism (2008) the programme is

designed to provide opportunities for students to develop and demonstrate skills in the

following areas:

Knowledge and Understanding of • The development of knowledge in relation to the hospitality industry;

• The social and community contexts within their disciplinary field;


• The need for both a multi-disciplinary and inter-disciplinary approach to study; drawing from service, research and professional contexts;

• The moral, ethical, environmental, safety and legal issues which underpin best practice in the hospitality industry;

• Issues associated with food and beverage commodities;

• The diversity that prevails within the hospitality industry in relation to stakeholders;

Intellectual skills to

• Find, evaluate, synthesise and use information from a variety of sources;

• Apply skills of critical analysis to real world situations within a defined range of contexts;

• Demonstrate a high degree of professionalism characterised by initiative, creativity, planning and self management;

• Research, critically review and develop problem-solving abilities to interpret and analyse information;

• Analyse and evaluate the significance of gastronomy within the cultural framework of global culinary customs, and apply product innovation to a specific culture;

Subject specific skills of

• Vocationally relevant managerial skills and knowledge by exposure to professional practice in food production, service and other hospitality contexts;

• The recognition of the centrality of the hospitality consumer in relation to the planning of their needs;

• High levels of competence, innovation and creativity in respect of the planning of food production and service;

Transferable skills to

• Express ideas effectively and communicate information appropriately and accurately using a range of media including ICT;

• Develop working relationships using teamwork and leadership skills, recognising and respecting different perspectives;

• Take responsibility and manage their professional development reflecting on progress to improve performance;

• Develop key skills competencies in relation to an overall framework to build employability.

See Appendix A where the programme learning outcomes are mapped to the module and

more detail can be found in Appendix B where the module learning outcomes have been

mapped to the programme learning outcomes


SECTION FOUR: PROGRAMME STRUCTURE Structure and Curriculum

The BA (Hons) is undertaken over two academic terms at César Ritz Colleges Switzerland,

Le Bouveret Campus. There are four entry points for students: in January, April, July and

October. In order to obtain their degree, students must obtain 120 Credits. Standard modules

are 10 or 20 credits each, which are equivalent to 200 notional credit hours.

Terms Level 6 Credits

1 • Business Plan for the Entrepreneur 1 & 2

(through module)

• Culinary Concept Planning

• Food Development Project

• Food Styling

• Chocolate and Sugar Arts

40

10

10

10

10

2 • Culinary Events Management

• Gastronomy and Food Trends

• Food Philosophy

• International Food and Wine Matching

10

10

10

10

Personal Development Planning (PDP)

César Ritz Colleges Switzerland is one of the few private educational groups that, next to

providing a business and professional education, insist that graduates fulfil international

standards of continued development, leadership competencies and positive professional

attitude. The college recognises the importance of active lifelong learning in career

development. Our approach insists on identifying and enhancing students’ natural strengths

by focussing on academic, personal/social as well professional skills.

Academically, we seek to develop students’ ability to continuously strengthen business skills

by engaging in lifelong learning. The course programme is therefore designed to support with:

• Research and referencing workshops;

• Techniques for group work;

• Cultural lens seminar and group project;

• Oral presentation and PowerPoint techniques.


Personal/Social skills are developed by enhancing students’ ability to monitor and adjust their

behaviour as needed. This process is supported through:

• Reflection workshop and essays;

• Dining room behaviour and rules of etiquette;

• Community service (social responsibility).

Professional skills are enhanced by enabling students to develop transferable professional

skills, which will allow them to perform at their peak throughout their career. This is supported

with:

• Guidance to prepare curriculum vitae and cover letters to international standards;

• Workshops on dress and comportment, and interviewing skills for international business;

• Optional internship opportunities in Switzerland or abroad;

• Supervisory skills training session and practical application.

This can be visualised as follows:


SECTION FIVE: PROGRAMME DELIVERY Learning and Teaching Methods

The programmes are designed as progression at Level 6 from the two year Culinary Arts Swiss

Higher Diploma. This allows students the opportunity for both flexibility and diversity of

opportunity.

The curriculum proposals are based firmly on the principles of personal development and work

based learning and an acknowledgement that student recruitment onto this programme may

be diverse in terms of background and prior academic achievement. Modules have been

designed or adapted to stress the link with the hospitality work place, whilst at the same time

facilitating discrete assessments to ensure student inclusivity and a less overwhelming

assessment context.

Flexibility

The programme provides a structured, yet flexible programme of study and research. All

modules are core and no options are available on the programme. Attendance at relevant

lectures, seminars and workshops is expected, but considerable use will be made of on-line

materials. However, the programme is not offered in a distance learning mode.

Diversity

The programme will adhere to the University policy on equality and diversity in relation to

programme applications and administration. The curriculum has been designed to provide the

appropriate vocational focus for those wishing to pursue a career in Culinary Arts. A range of

teaching techniques and methods are used along with practical classes and the use of guest

speakers and professionals, where appropriate.

Inclusivity

The programmes will be run at the Collaborative Partner - César Ritz Colleges Switzerland.

There will be no barriers for entry to students provided they reach the entry standard.

Employability

The programme aims to produce high quality professionals who can operate effectively and

successfully in the field of Culinary Arts in Switzerland and internationally.

Quality Enhancement


The programme meets the University requirements for quality assurance and the policies and

procedures comply with the Academic Regulations and Procedures Handbook. The quality is

further enhanced through the Leadership Programme, Language studies and other extra-

curricular activities.

Research, Scholarship and Reflective Practice

The programme enables students to develop and demonstrate research skills commensurate

with Honours Degree studies. Students also receive extra, dedicated, tutorial support through

the Continued Professional Development to ensure that they maintain appropriate progress

through their studies.

The process by which students acquire necessary analytical and evaluative skills will be based

upon a strategy which ensures that responsibility for learning is accepted by students as their

programme of study progresses. Initially, emphasis will be on the learning of principles and

techniques alongside raising a critical awareness and understanding through tutor-led

delivery. In addition, those professional and transferable skills necessary for the work-place

will be developed and students encouraged to build on their intellectual abilities and to cultivate

interpersonal skills, self-confidence and independence

The active participation of students as individuals and in teams will be a major factor in their

development from being a recipient of knowledge to a more independent learner. This should

equip them well for further degree studies or employment.

To achieve the objectives of the programmes, student learning will be focussed on strategic

issues, critical analysis and evaluation. Learning manifests itself through demonstration of the

ability to argue rationally from a sound basis, a rigorous approach to analysis, and a mature

reflective view of information collected during research. All teaching and learning will be

supported by module material, some interactive, hosted through the Cesar Ritz e-learning

platform.

Assessment

Assessment is perceived as an integral part of the learning process. The instruments,

therefore will not only confirm that learning outcomes have been met but also provide an

additional challenge to students to demonstrate their range of skills. Demands will increase

as students are tasked to reveal their ability to work independently or in teams. Feedback on

student assessments from external and internal examiners and internal moderators will ensure


that work is consistently at the right level of challenge and also enables the programme to

confirm that outcomes have been achieved.

A wide range of assessment methods will be used, including practical, ID (identification tests),

written examinations, presentations and assignments. Where appropriate, peer assessment

and “customer” feedback will also be used as part of the assessment process.

Assessment practices will vary, but examples include: examinations, written coursework

assignments in essay form, business reports, business plans, cultural portfolios, spreadsheet

generated financial models, CAD based assignments, WEB-based assignments, case study

analyses, seminar presentations, and seen case studies / publications. They are based on the

QAA descriptors

See Appendix C for a full overview of the assessment strategy

Module – Term 1 Element Type Weighting

Business Plan for the

Entrepreneur 1 and 2

CW 1 Report 40%

CW 2 Project Output 60%

PR 1 Student presentation Pass/Fail

Culinary Concept Planning CW 1 Portfolio 100%

Food Development Project CW 1 Project Output 100%

Food Styling CW 1 Set Assignment 50-%

CW 2 Project Output 50%

Chocolate and Sugar Arts PR 1 Practical Skills Assessment 40%

CW 1 Report 60%

Module – Term 2

Culinary Events Management CW 1 Written Assignment 100%

Gastronomy and Food Trends CW 1 Report 100%

Food Philosophy PR 1 Student Presentation 100%

International Food and Wine Matching

PR 1 Practical Examination 40%

CW 1 Timed Exercise 60%


SECTION SIX: ADMISSIONS Entry requirements

Up-to-date information is available on the CRCS Entry Requirement website.

The primary function of the admissions process is to ensure that there are grounds for

believing that applicants are adequately prepared and will successfully complete the

programme of study leading to the intended award. Applicants from a non-traditional

background may be interviewed and counselled before being offered a place to ensure they

have the necessary capacity for critical awareness and reflection.

SECTION SEVEN: STUDENT SUPPORT AND GUIDANCE

The college is responsible for assuring quality in the pastoral care and learning support

provided for each student enrolled in the Programme. The Programme Leader maintains close

contact with students and is specifically responsible for:

• Monitoring student attendance and academic progress, and providing counselling as

appropriate;

• Assisting students in the resolution of personal and academic problems that may from

time to time arise;

• Meeting with student representatives at least once per term.

In addition, there are other support mechanisms available to students:

• Student learning support sessions are organised periodically to improve students’

verbal and non-verbal communication skills;

• Student Advisors are the students’ first point of call,

• Student Services Office is responsible for assuring that students develop a healthy

mind and body, and for the quality of lifestyle on and off campus in Bouveret,

Switzerland, during their leisure time;

• Induction programmes ensure that students are given information and advice on using

the Library facilities. IT facilities and Support Services;

• The availability of a Student Counsellor on campus to listen and address students’

confidential personal issues;


• Initial and on-going induction prepares students for the academic and professional life at

César Ritz

• Student group representatives are elected to the Programme Committee and are able to

voice any general concerns regarding learning and teaching.

The CRCS Continuous Development Programme is a student learning and support initiative

embedded in the CRCS philosophy to provide quality education service to all students.

SECTION EIGHT: POST PROGRAMME OPPORTUNITIES Post-Programme Opportunities

As an institution focussing on operational leadership it is imperative for César Ritz Colleges

Switzerland to have a complete understanding of the needs and wants of the industry

employing its students. This understanding will allow the college to provide students with a

programme that is relevant for students pursuing their career in Culinary Management. With

regular feedback from the industry, César Ritz Colleges Switzerland ensures that students are

optimally prepared for post programme opportunities and seamlessly transitioned into their

further careers. The Employer links are key to this process.

César Ritz Colleges Switzerland has a dedicated Internship and Career Department

mandated with assisting students to pursue post programme opportunities.

SECTION NINE: EMPLOYER LINKS Employer Links

In undertaking the delivery of a vocational programme it is very important to develop and

maintain links with employers. The placement officer continually aims to develop employer

links, by consulting and visiting potential employers and by inviting placement employers to

give presentations to students. Employers may be invited to provide guest lectures linked to

specific subject areas in units and also career related talks.

Some of the major employers with whom we have forged links include:

Ramada Park Hotel Cointrin

Le Mirador Kempinski Mont-PéLerin

Hôtel President-Wilson Genève

Lausanne Palace & Spa Lausanne


Domaine de Châteauvieux Geneva

Le Terminus Sierre

Le Pont de Brent Brent

Kempinski Geneva

Fairmont Montreux

Movenpick Lausanne and Geneva

Parc des Eaux Vives Geneva

Bon Rivage La Tour de Peilz

Clinique La Prairie Montreux

Grand Hotel du Lac Vevey

La Reserve Geneva

Le St Christophe Bex

Métropole Geneva


Appendix A – Programme learning outcomes mapped to modules.

Business Plan

for the Entrepreneur 1 and 2

Culinary

Concept

Planning

International Food and W

ine M

atching

Food Styling

Food Philosophy

Chocolate and

Sugar Arts

Gastronom

y and Food Trends

Food D

evelopment

Project

Culinary Events

Managem

ent

Knowledge and Understanding of

The development of knowledge in relation to the hospitality industry;

ü ü ü ü ü ü ü ü ü

The social and community contexts within their disciplinary field;

ü ü ü ü

The need for both a multi-disciplinary and inter-disciplinary approach to study; drawing from service, research and professional contexts;

ü ü ü

The moral, ethical, environmental, safety and legal issues which underpin best practice in the hospitality industry;

ü ü ü ü ü ü

Issues associated with food and beverage commodities;

ü ü ü ü ü

The diversity that prevails within the hospitality industry in relation to stakeholders;

ü ü ü ü ü ü

Intellectual skills to

Find, evaluate, synthesise and use information from a variety of sources;

ü ü ü ü ü ü

Apply skills of critical analysis to real world situations within a defined range of contexts;

ü ü ü ü ü

Demonstrate a high degree of professionalism characterised by initiative, creativity, planning and self-management;

ü ü ü ü

Research, critically review and develop problem-solving abilities to interpret and analyse information;

ü ü ü ü ü ü ü

Analyse and evaluate the significance of gastronomy within

ü ü ü ü ü


the cultural framework of global culinary customs, and apply product innovation to a specific culture;

Subject specific skills of

Vocationally relevant managerial skills and knowledge by exposure to professional practice in food production, service and other hospitality contexts;

ü ü ü ü ü ü

The recognition of the centrality of the hospitality consumer in relation to the planning of their needs;

ü ü ü ü ü ü ü ü

High levels of competence, innovation and creativity in respect of the planning of food production and service;

ü ü ü ü ü ü ü

Transferable skills to

Express ideas effectively and communicate information appropriately and accurately using a range of media including ICT;

ü ü ü ü ü ü ü ü

Develop working relationships using teamwork and leadership skills, recognising and respecting different perspectives;

ü ü ü

Take responsibility and manage their professional development reflecting on progress to improve performance;

ü ü ü ü ü ü

Develop key skills competencies in relation to an overall framework to build employability.

ü ü ü ü ü ü ü ü ü


Appendix B Module learning outcomes mapped to programme learning outcomes Key: Knowledge and Understanding Intellectual Skills Subject Specific Skills Transferable Skills

Module Learning

Outcomes Programme Learning Outcomes

Gastronomy and Food Trends

1. Demonstrate a full understanding and evaluate applied theories and concepts in relation to gastronomy;

• The development of knowledge in relation to the hospitality industry;

• Issues associated with food and beverage commodities; • Find, evaluate, synthesise and use information from a

variety of sources; • Express ideas effectively and communicate information

appropriately and accurately using a range of media including ICT;

2. Critically evaluate the cultural and social dimensions of global food related trends;




3. Analyse the concept of sustainable food sourcing in the context of the gastronomy industry;




Culinary Concept Planning


1. Plan, manage and complete an extended culinary project based on a clients brief;





2. Critically analyse concept ideas to develop an understanding of the critical success factors related to the operation of a culinary concept;





3. Analyse the factors associated with the clients brief and translate those into a written proposal;





4. Develop and evaluate key transferable skills including communication, team work, time management and problem solving to increase employability.




Chocolate and Sugar Arts


1. Create, present and evaluate advanced sugar and chocolate work by applying a range of tools and techniques to achieve novel and innovative solutions




2. Combine knowledge and have a critical understanding of how confectionary forms a specialized part of the culinary industry;



3. Monitor and reflect on achievements to improve performance.



Food Development Project

1. Explore the issues related to the process of food product development and the quality systems involved;



2. Plan, organise and carry out a product development project;




3. Investigate recipe development, quality assurance, market research, food packaging and processes;

• The development of knowledge in relation to the hospitality industry





4. Critically review evidence which supports product developed.





Food Philosophy

1. Critically evaluate how society affects and shapes our food choices and the cost benefit of those choices;




2. Combine the theory and concepts related to food systems to better appreciate their persuasiveness;




3. Explore a range of issues that combines areas of business ethics, corporate social responsibility and moral and political dimensions related to organisations in the hospitality and culinary industry.




Culinary Events Management


1. Integrate culinary skills, management techniques and knowledge in order to operate in an event environment;






2. Synthesise theory, professional and vocational practice into a range of processes and solutions;






3. Demonstrate a high

level of ability to communicate in a clear and concise way both in a written and verbal manner, to a variety of stakeholders;






4. Work autonomously and in a group, using a range of business skills in a practical event operation.





International Food and Wine Matching

1. Analyse and evaluate the main theory and concepts in food and wine matching;



2. Demonstrate a critical understanding of the need to use a practical systematic approach and the importance of sequencing in a practical and commercial environment;




3. Apply a range of tools and techniques that can be used by the industry to manage and control the ‘wine cellar’;




4. Combine the knowledge of wine tasting techniques to the matching of particular dishes to improve service performance and increase sales

• Issues associated with food and beverage commodities; • Research, critically review and develop problem-solving

abilities to interpret and analyse information; • The recognition of the centrality of the hospitality

consumer in relation to the planning of their needs;

Food Styling


1. Critically evaluate the relationships between food and the media and its importance in today’s food and beverage industry;

• Research, critically review and develop problem-

solving abilities to interpret and analyse information; • The recognition of the centrality of the hospitality

consumer in relation to the planning of their needs; • Develop working relationships using teamwork and

leadership skills, recognising and respecting different perspectives;


• Analyse and evaluate the significance of gastronomy within the cultural framework of global culinary customs, and apply product innovation to a specific culture.

2. Develop a critical understanding for the composition and arrangement of still life, food elements and food styling in order to understand how various focal lenses effect composition and storytelling;

• The diversity that prevails within the hospitality

industry in relation to stakeholders; • Apply skills of critical analysis to real world situations

within a defined range of contexts; • High levels of competence, innovation and creativity

in respect of the planning of food production and service;


3. Interpret the process skills and tools that are specifically related to food photography;




Business Plan for the Entrepreneur 1 and 2

1. Create an innovative business model;



2. Critically examine the different functional areas impacting the food and beverage service industry and the related decision making;



3. Critically evaluate the • The moral, ethical, environmental, safety and legal issues which underpin best practice in the hospitality industry;


feasibility of various components of a food and beverage related to the business plan, and gain an understanding of the various constraints placed upon business decisions due to the external environment;




4. Prepare and present a well-researched, professional and realistic business plan relating to a food and beverage related business;

• Issues associated with food and beverage commodities; • Vocationally relevant managerial skills and knowledge by

exposure to professional practice in food production, service and other hospitality contexts;



5. Persuade, negotiate and convince a third party of the benefits of a tourism or hospitality related business concept and opportunity.




.


Appendix C – Programme Assessment Strategy Overview.

Business Plan for the Entrepreneur 1 and 2 Term

1 and 2

Culinary Concept Planning

Food Development

Project

Food Styling

Chocolate and Sugar Arts

Culinary Events Managem

ent

Gastronomy and

Food Trends

Food Philosophy

International Food and W

ine Matching

Credits 40 10 10 10 10 10 10 10 10

Timed Exercise CW 1 60%

24 hr

Practical Examination

PR 1 40%

1 hour

Oral Assessment and Presentation

PR 1 Pass/Fail

20 min

PR 1 100%

20 min

Reflective work - portfolio

CW 1 100%

2500 w

Report CW 1

40%

2000 w

CW 1 60%

1500 w

CW 1 100%

2500 w

Practical Skills Assessment

PR 1 40%

Project Output CW 2 60%

4000 w

CW 1 100%

10 min video

CW 2 50%

1500 w

Written Assignment

CW 1 100%

2500 w

Set Exercise CW 1 50%

500 w

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