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Please note

This document only provides information for the academic year selected and does not form part of the student contract

Awarding Institution

University of Huddersfield

Final Award

BCM (Hons) Bachelor of Culinary Management with Honours

Teaching Institution

Institute of Hotel Management, Aurangabad

School

Huddersfield Business School

Department

Logistics, Marketing, Hospitality and Analytics

Subject Benchmark Statement

UG Events, Hospitality, Leisure, Sport and Tourism (2019)

Date of Programme Specification Approval

2023-09-14

Version Number

2023.01

Educational Aims of the Course

This course Bachelor of Culinary Management with Honours addresses the requirements of graduates seeking employment as chefs and food and beverage managers in the Indian and the international hospitality industry. It provides a vocationally relevant course of education that is intellectually challenging and will prepare students for a career in … For more content click the Read More button below. Academic ability and competence appropriate for a management career in culinary arts and in particular, provision of food and beverage service. (6.6) An understanding of the management disciplines within the context of global food and beverage industry. (6.6) Technical competency, interpersonal skills and knowledge to propose and evaluate practical and theoretical solutions to complex problems in the production of food and beverage services. (6.8) Relevant skills for the day to day management of technical operations, and to engage with the consumer and service encounter whilst providing food and beverage services. (6.6) Supervised work experience in industry which will enable students to work effectively and independently with others within the context of food and beverage provision. (6.8) To develop effective communication and presentation skills and take responsibility for their own learning and continuing personal and professional development as culinary professionals catering to a global business environment. (6.6) Plan, design, manage and execute practical activities using appropriate techniques and procedures whilst demonstrating high levels of relevant skills in culinary arts (6.6) Apply theories and concepts underpinning consumer behaviour within a food and beverage context and analyse the needs and expectations of consumers. Assess the quality and impact of the service encounter on consumers and the service provider (6.10) Recognise and respond to moral, ethical, sustainability and safety issues, which directly pertain to the context of study including relevant legislation and professional codes of conduct. (6.9) Be active researchers and assess paradigms, theories, principles, concepts and information, and apply such skills in explaining and solving problems and evaluating evidence.  

Course Offering(s)

Full Time

Full Time - September

Sandwich Year Out

Sandwich Year Out - September

Learning Outcomes

On successful completion you will be able to:
1.
Detailed knowledge of a range of core subject areas such as food production and service, bakery and pastry, nutrition, food hygiene with specialisation at the forefront of the subject in areas pertaining to popular Indian and international food, alcoholic and non-alcoholic beverages (F/I)
2.
An understanding of the underpinnings of the food service industry that impact on the production and consumption patterns of commercial food service provision (H)
3.
Knowledge of evolutionary factors and creative approaches/ innovations in the Indian and international food service industry (I/H)
4.
Awareness of issues trends and boundaries of the food service industry in a global context (H)
5.
Knowledge of operational and managerial functions that are essential to develop into a successful food service/culinary professional. (F/I/H)
6.
Skills to create high quality culinary products whilst optimising associated cost and sustainability issues in the food service industry (F/I/H)
7.
Ability to resolve problems of a simple and complex nature with respect to food production and service (I/H)
8.
The ability to analyse and evaluate change in the business environment which influence the food service industry (I/H)
9.
Capacity to examine the needs and expectations of different consumers and develop suitable responses (I/H)
10.
Aptitude to scrutinize and apply theories and concepts from generic management areas (Operations management, finance and management accounting, human resources management) within the culinary and food service context (I/H)
11.
Skills in handling kitchen and other culinary related equipment and apparatus (F/I)
12.
Proficiency to develop and maintain operating standards in commercial catering establishments (I/H)
13.
Sensitivity towards wider ethical issues relating to the culinary discipline and its application (F/I/H)
14.
Competence to plan and design requirements of a commercial food service establishment (H)
15.
Expertise in writing reports and presenting results (F/I/H)
16.
Ability to review and critically evaluate published work as well as the student’s own work (F/I/H)
17.
Proficiency in written and oral communication (F/I/H)
18.
Critical, creative and independent thinking (H)
19.
Effective interaction within a group and to engage in teamwork (I)
20.
Ability to plan and implement efficient and effective modes of working including time management and other organizational skills, (H)
21.
Information-technology skills such as word-processing and spreadsheet use, data logging and storage, Internet communication etc. (F/I/H)

Course Structure

Foundation Level

Intermediate Level

Sandwich Year Out

Honours Level

Interim Award

Bachelor of Culinary Management

Certificate of Higher Education

Diploma of Higher Education

Teaching, Learning and Assessment

During the four years of the course there is progression in teaching, learning and assessment.  In the 1st and 2nd years there is an emphasis on lectures, classroom sessions, kitchen and restaurant practical’s. This is supplemented by visits to food service establishments.  Students also work under expert supervision in training … For more content click the Read More button below. A range of teaching, learning and assessment methods are used to achieve the learning outcomes. These include lectures, tutorials and practical sessions in specialised kitchens and restaurants, case studies, specialist lectures from industry and HBS academic staff. The Institute has also developed a growing number of links with providers of culinary training, notably the Alain Ducasse Institute in France. The on campus Hotel Vivanta –Aurangabad (Upper Upscale) The on campus attached luxury hotel’s contemporary kitchens, restaurants, function spaces and support areas are used as a learning resource. Students have the opportunity to engage in real life work environments which help to enhance their skills and understanding of commercial food service establishments Personal Development Planning (PDP) is integrated into the course.  Learning development components are embedded within core modules in the course with additional support from the Academic Librarian.  The Institute has a comprehensive set of industrial contacts in India, including the Indian Hotels Company (Taj) and global MNC’s. These contacts support students in their personal career development.  The PDP process will be supported via the personal tutor system. To record and audit PDP, students will be required to develop a portfolio of their development using an appropriate system (e.g., within the University’s VLE system).

Support for Students and their Learning

Course Level

  • Course Handbook, updated annually, which gives all relevant information about the course, and included the key regulations and advice on the presentation of written work.
  • Module Handbook and VLE (Brightspace) presence for each taught module.
  • Induction programme for all students.
  • Year and Personal Tutors.
  • All students have access to PDP through regular meetings with their Personal Tutors and the modules.
  • The course will make any necessary adjustments to ensure that disabled students receive fair and equal treatment.

Criteria for Admission

All admissions to the Course require the University’s approval. The existing process is as described below:

Candidates apply by downloading an application form from the IHM-A website, which contains details of the course and either visit the Institute for a written test on a prescribed date or are assessed in other cities by IHM-A staff. The applications received are screened for the following eligibility criteria:

Eligibility: Eligibility to the Bachelors course will be +2 of the 10 + 2 system or its equivalent in any discipline with English as medium of instruction. All applicants are required to appear for an online psychometric test and are invited to appear for Group Discussion and Personal Interview rounds

Candidates are selected based on their entry qualifications, group discussion and interviews

Entry for mature students and candidates requiring an APLA are admitted as per the University regulations.

Methods for evaluating and improving the quality and standards of teaching and learning

Mechanisms for review and evaluation of teaching, learning assessment, the curriculum and outcome standards:

  • Module reviews (student evaluations and staff report)
  • Annual course evaluation report prepared by the Course Leader and considered by Course Committee and Institute and the HBS Annual Evaluation Committee.
  • Annual Executive Meeting chaired by DALO or nominee
  • Peer observation of teaching
  • External Examiner Report
  • Employers report for On the Job training of students

Committees with responsibility for monitoring and evaluating quality standards:

  • Student Panel
  • Course Committee
  • Annual Evaluation Committee (HBS)
  • Course Assessment Board – Meets at the end of the academic year to consider marks, progression and awards

Mechanisms for gaining student feedback on the quality of teaching and their learning experience:

  • Student Panel and student representation on Course Committee
  • Student evaluation of modules and semester-end student evaluation
  • Staff Personal Development Review and Institutional Staff Development Courses
  • Regular course meetings and annual review and planning for subsequent academic year

Please note

University awards are regulated by the Regulations for Awards (Taught Courses) on the University website.

Quick links to the Regulations for Taught Students, procedures and forms can be accessed on the University website.

Regulation of Assessment

On successful completion of Year IV, students will be eligible for the award of Bachelor of Culinary Management with Honours Sandwich Award.

Role of External Examiners

External Examiners are appointed by the School Board and approved as per the University regulations. The role of the external examiner is to ensure academic and professional standards are maintained throughout all years of the course. External Examiners duties include

  • Reviewing coursework and draft examination papers
  • Attending course assessment boards
  • Providing reports to the University.

Full details of the regulations of assessment can be found in the University of Huddersfield’s Students’ Handbook of Regulations. 

Indicators of Quality and Standards

This course is subject to a validation process within the Huddersfield Business School

In 2012, the Institute was visited by the QAA’s investigation into TNE programmes.  Their report on India would indicate full support for the programmes and the relationship with the University.

Please note: This PSD provides a concise summary of the main features of the course and the learning outcomes that a student might achieve and demonstrate if he or she takes full advantage of the learning opportunities that are provided. More detailed information on the learning outcomes, contents and teaching, learning assessment methods of each module can be found in the study module guide and course handbook. The accuracy of the information contained in the document is reviewed by the University of Huddersfield and may be checked by the Quality Assurance Agency for higher education.