Summary of Module Content Cultural perspectives, the role of food and beverages in society, attitudes and beliefs, morals and customs. Culinary history and traditions Economic perspectives, demand for food, value, price availability and consumption Nutritional perspectives, roles within current and future trends Sensory experience of food appearance, flavour, texture, pleasure and appetite – to Name Recognise the need for a continuum of service styles to satisfy the expectations of customers Include weighting Category Element objectives links learning E_ Evaluate the health and welfare connotations of food production Written exam T_ C_ Case study 50% A case study will be issued that critically 100% evaluates gastronomy in a given area Coursework P_ Practical 50% Analytical competence will be tested in a culinary setting Practice 100% SUMMARY OF TEACHING AND LEARNING [Use HESA KIS definitions} Scheduled Activities Hours Comments/Additional Information Practical 60 Exploring the meal experience within a gastronomically planned context Visits & Guest Speakers 20 Visits to hospitality and tourism outlets such as National Trust and hotels and speakers relevant to future aspirations & careers Independent study 120 Guided independent study to support learning and undertake assessments Total (NB: 1 credit = 10 hours of learning; 10 credits = 100 200 hours, etc) Updated by: Alison Approved by: T. Gardner Banks Date: 14/6/17 Date: Sept 2016
Summary of Module Content Cultural perspectives, the role of food and beverages in society, attitudes and beliefs, morals and customs. Culinary history and traditions Economic perspectives, demand for food, value, price availability and consumption Nutritional perspectives, roles within current and future trends Sensory experience of food – appearance, flavour, texture, pleasure and appetite Recognise the need for a continuum of service styles to satisfy the expectations of customers Evaluate the health and welfare connotations of food production Category Element Name weighting Include links to learning objectives Written exam E_ T_ Coursework C_ Case study 50% 100% A case study will be issued that critically evaluates gastronomy in a given area Practice P_ Practical 50% 100% Analytical competence will be tested in a culinary setting SUMMARY OF TEACHING AND LEARNING [Use HESA KIS definitions} Scheduled Activities Hours Comments/Additional Information Practical 60 Exploring the meal experience within a gastronomically planned context Visits & Guest Speakers 20 Visits to hospitality and tourism outlets such as National Trust and hotels and speakers relevant to future aspirations & careers Independent study 120 Guided independent study to support learning and undertake assessments Total 200 (NB: 1 credit = 10 hours of learning; 10 credits = 100 hours, etc) Updated by: Alison Banks Date: 14/6/17 Approved by: T. Gardner Date: Sept 2016
FdSc-Hospitality-and-Tourism-Management-PQH-17-18.docx