www.catersource.com Catersource – Education, products and news for caterers – Education, products news for caterers www.food.gov.uk The Food Standards Agency www.hospitalityassured.co.uk The Institute of Hospitality – sStandard for service and business excellence www.hse.gov.uk/catering Health and Safety Executive www.instituteofhospitality.org Institute of Hospitality – Professional body for hospitality, leisure and tourism industries www.people1st.co.uk People 1st – Sector Skills Council for Hospitality, Leisure, Travel and Tourism SECTION A: DEFINITIVE MODULE RECORD. Proposed changes must be submitted via Faculty Quality Procedures for approval and issue of new module code. MODULE CODE: PFD157 MODULE TITLE Contemporary Cuisine CREDITS: 20 FHEQ LEVEL: 4 JACS CODE: N900 PRE-REQUISITES: CO-REQUISITES: COMPENSATABLE: None None Yes SHORT MODULE DESCRIPTOR: (max 425 characters) This module will develop your culinary skills and apply underlying concepts and principles to a range of contemporary contexts within the food sector. . ELEMENTS OF ASSESSMENT [Use HESA KIS definitions} WRITTEN EXAMINATION COURSEWORK PRACTICE E1 (Formally C1 P1 100% scheduled) (OSCE) E2 C2 P3 T1 (in-class test) A1 SUBJECT ASSESSMENT PANEL Group to which module should be linked: Hospitality Professional body minimum pass mark requirement: n/a
www.catersource.com Catersource – Education, products and news for caterers – Education, products news for caterers www.food.gov.uk The Food Standards Agency www.hospitalityassured.co.uk The Institute of Hospitality – sStandard for service and business excellence www.hse.gov.uk/catering Health and Safety Executive www.instituteofhospitality.org Institute of Hospitality – Professional body for hospitality, leisure and tourism industries www.people1st.co.uk People 1st – Sector Skills Council for Hospitality, Leisure, Travel and Tourism SECTION A: DEFINITIVE MODULE RECORD. Proposed changes must be submitted via Faculty Quality Procedures for approval and issue of new module code. MODULE CODE: PFD157 MODULE TITLE Contemporary Cuisine CREDITS: 20 FHEQ LEVEL: 4 JACS CODE: N900 PRE-REQUISITES: None CO-REQUISITES: None COMPENSATABLE: Yes SHORT MODULE DESCRIPTOR: (max 425 characters) This module will develop your culinary skills and apply underlying concepts and principles to a range of contemporary contexts within the food sector. . ELEMENTS OF ASSESSMENT [Use HESA KIS definitions} WRITTEN EXAMINATION COURSEWORK PRACTICE E1 (Formally scheduled) C1 P1 100% E2 (OSCE) C2 P3 T1 (in-class test) A1 SUBJECT ASSESSMENT PANEL Group to which module should be linked: Hospitality Professional body minimum pass mark requirement: n/a