performance Development Skills FPC1022 Marketing 20 C PFD221 Events management 20 C PFD153 International tourism 20 C PFD236 Licensed trade management 20 C PFD155 Leadership and team development skills 20 C PFD239 Managing people 20 C TOFD100 Tourism studies 20 O PFD238 Tourism planning and management 20 O PFD149 Alternative tourism 20 O PFD237 Tour operations management 20 O The above structure applies to students who wish to take the Tourism pathway. Events Stage 1 Stage 2 Module Code Module Title No. of Credits Core / Optional Module Code Module Title No. of Credits Core / Optional PFD151 Costing, finance and business 20 C FPC2045 Research & Personal 20 C
TOFD100 Tourism Studies 20 O PFD155 Leadership and Team Development Skills 20 C PFD224 Managing the Environment 10 O PFD149 Alternative Tourism 20 O PFD238 Tourism Planning and Management 20 O PFD156 Kitchen Management 20 O PFD237 Tour Operation Management 20 O PFD157 Contemporary Cuisine 20 O PFD240 Culinary Arts for Events Management 20 O PFD241 International Gastronomy 20 O C = Core Module O = Optional Module 240 credits = FD
C: Key Transferable Skills Literary and information processing Self-management Communication (oral, written, CIT) Numeracy/quantitative skills (reflection etc) Learning and Teaching Strategy/Method Primary Library and other research exercises Group work awareness and practice Computer-based learning and assessment Secondary Class and seminar interactions and feedback NB: Benchmark References Designed to meet the Foundation Degree Qualification Benchmark and Framework for Higher Education Qualifications Informed by the QAA subject benchmark for Hospitality, Leisure, Sport and Tourism and General Business & Management Assessment Coursework of all types Presentations Assessed discussions Group work assessments
theory and practice; control and quality of standards of performance; Trends and analysis. SUMMARY OF TEACHING AND LEARNING [Use HESA KIS definitions} Scheduled Activities Hours Comments/Additional Information Lectures 60 Timetabled sessions in various locations including City College Plymouth classrooms Visits & Guest Speakers 10 Visits to hospitality and tourism outlets such as National Trust and hotels and speakers relevant to future aspirations & careers Reflection 10 Self -awareness and reflective activities 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) Category Element Component Name Component weighting Comments Include links to learning objectives Written exam E_ T_ Coursework C_ Report & Review Seminar 60% 40% LO2, 3,4 Report and review - students will be required to put their leadership and management investigations into practice by planning the leading of a team and then measuring its performance. Review - students will reflect on their leadership style and demonstrates the research carried out into the theory of motivation and leadership LO 1, 5 Seminar – students will work in a team to demonstrate their ability to search for information and then present their findings verbally and produce a portfolio of evidence for their personal development plan. Practice P_ Updated by: A Banks Date: 14/6/17 Approved by: T Gardner Date: Sept 2016
Scheduled Activities Hours Comments/Additional Information Lectures 50 Timetabled sessions in various locations including City College Plymouth classrooms Visits & Guest Speakers 20 Visits to hospitality and tourism outlets such as National Trust and hotels and speakers relevant to future aspirations & careers Directed study 10 Formative assessment and study skills to support learning outcomes 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) Category Element Component Name Component weighting Comments Include links to learning objectives Written Exam E_ T_ Coursework C_ LO1,3,4 Journal entries LO2,5,6 Seminar 50% 50% 100% Journal entries which identify academic sources relating to each theme, and discusses how their perspectives relate to the theme. Seminar demonstrates an understanding of the economic, social and environmental impacts of tourism activity and the tourist needs for a given area. Practice P_ Updated by: A Banks Date: 14/6/17 Approved by: T Gardner Date: Sept 2016
100% Practice P_ % % 100% Updated by: Alison Banks Date: 14/6/17 Approved by: Date: XX/XX/XXXX SECTION A: DEFINITIVE MODULE RECORD. Proposed changes must be submitted via Faculty Quality Procedures for approval and issue of new module code. MODULE CODE: FPC2045 MODULE TITLE Research & Personal Development Skills CREDITS: 20 FHEQ LEVEL: 5 JACS CODE: X900 PRE-REQUISITES: None CO-REQUISITES: None COMPENSATABLE: Yes SHORT MODULE DESCRIPTOR: This module enables students to identify a range of different research methods, processes and considerations which are central in conducting a research project in
Coursework C_ LO4 Reflection LO1,2 3 Research Proposal and Academic Poster 30% 70% A reflection of personal development activities A research project that shows the activities required for conducting a research projects. Practice P_ Updated by: Alison Banks Date: 14/6/17 Approved by: T Gardner Date: Sept 2016
Marketing concepts Leadership skills and qualities Customer care and budgeting constraints Business/Event plans SUMMARY OF TEACHING AND LEARNING [Use HESA KIS definitions} Scheduled Activities Hours Comments/Additional Information Lectures 60 Timetabled sessions in various locations including City College Plymouth classrooms Visits & Guest Speakers 10 Visits to hospitality and tourism outlets such as National Trust and hotels and speakers relevant to future aspirations & careers Directed study 10 Formative assessment and study skills to support learning outcomes Independent study 120 Guided independent study to support learning and undertake assessments Total 200 Category Element Component Name Component weighting Comments Include links to learning objectives Written Exam E_ T_ Coursework C_ Event Evaluation Evaluation 50% 20% 30% LO1,2 Initiate, prepare, plan, organise and deliver a hospitality event LO4Evaluate and critically analyse the hospitality event management process from an individual and group stand point LO3 Analysis of knowledge gained Practice P_ Updated by: A Banks Date14/6/17 Approved by: T Gardner Date: Sept 2016
Total 200 (NB: 1 credit = 10 hours of learning; 10 credits = 100 hours, etc) Category Element Component Name Component weighting Comments Include links to learning objectives Written Exam E_ T_ Coursework C_ LO1 essay LO2,3 literature review 40% 60% Produce an essay that will evaluate the hospitality industry Investigate literature that relates theoretical perspectives to work related practice Practice P_ Updated by: A Banks Date: 14/6/17 Approved by: T Gardner Date: Sept 2016
SECTION A: DEFINITIVE MODULE RECORD. Proposed changes must be submitted via Faculty Quality Procedures for approval and issue of new module code. MODULE CODE: PFD 224 MODULE TITLE: Managing the Environment CREDITS: 10 FHEQ LEVEL: 5 JACS CODE: F750 PRE-REQUISITES: None CO-REQUISITES: None COMPENSATABLE: Yes SHORT MODULE DESCRIPTOR: This module will identify environmental issues relevant to the Hospitality sector and evaluate legislative, economic and ethical perspectives. ELEMENTS OF ASSESSMENT [Use HESA KIS definitions} WRITTEN EXAMINATION COURSEWORK PRACTICE E1 (Formally scheduled) C1 100% P1 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 MODULE AIMS: To provide students with an awareness of environmental issues and concerns with a view to applying knowledge to future managerial practices. ASSESSED LEARNING OUTCOMES: (additional guidance below) At the end of the module the learner will be expected to be able to: Identify current environmental issues. Identify managerial/operational responses within the sector. Evaluate responses from legal, economic and ethical viewpoints. Analyse how to prioritise environmental issues within a wider managerial view.
Visits & Guest Speakers 10 Visits to hospitality and tourism outlets such as National Trust and hotels and speakers relevant to future aspirations & careers Directed study 30 Formative assessment and study skills and tutorials to support learning outcomes Independent study 100 Guided independent study to support learning and undertake assessments Total 200 (NB: 1 credit = 10 hours of learning; 10 credits = 100 hours, etc) Category Element Name weighting Include links to learning objectives Written Exam E_ T_ Coursework C1 LO1,2,3 Essay 100% Essay discussing how tourism management must be led by government. Practice P1 LO4,5,6 Presentation 100% Analysis of a selected tourism strategy and evaluation of tourism planning and management. Updated by: A Banks Date14/6/17 Approved by: T Gardner Date: Sept 2016
LO2,3 Media Report 50% 100% Students will present a media report on the current trends and issues affecting culinary arts Updated by: Alison Banks Date: 14/6/17 Approved by: T. Gardner Date: Sept 2016 Appleby, P. (2005) Organising a Conference: how to run a successful event. London, How to Books Bowdin, G. A. J., McDonnell, I., Allen, J. & O’Toole, W. (2010) Events Management, 2nd ed. Oxford: Butterworth-Heinmann. (also available in e-book) Cracknell, H. Kaufmann, R & Nobis, G (2000) Practical Professional Catering Management, London: Macmillan Press Cullen, N. C. (1999) The World of Culinary Supervision, Training and Management, Cambridge: Pearson Fisher, J. G. (2000) How to Run a Successful Conference, 2nd ed. London: Kogan Page Rogers, T. (2008) Conferences and Conventions, A Global Industry, Oxford: Butterworth-Heinemann. (Also available as an e-book) Tum, J., Norton, P. & Nevan Wright, J. (2005) Management of Event Operations. Oxford: Butterworth-Heinemann. (Also available as an e-book) International Journal of Contemporary Hospitality Management Journal of Foodservice Journal of Wine Research International Journal of Gastronomy and Food Science Caterer and Hotelkeeper – Reed Business Information http://www.eventmagazine.co.uk http://www.worldofevents.net http://www.esc-events.co.uk http://www.standoutmagazine.co.uk/
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