Principal Lecturer

Culinary Management - UH-000272

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.

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
<ul>
<li>Reviewing coursework and draft examination papers</li>
<li>Attending course assessment boards</li>
<li>Providing reports to the University.</li>
</ul>
Full details of the regulations of assessment can be found in the University of Huddersfield’s Students’ Handbook of Regulations.

Supervised Work Experience/Internship

BSI4001 - Supervised Work Experience/Internship

UH-000272 - Culinary Management

Foundation Core

Foundation Level

Sandwich Year Out Optional

Sandwich Year Out

Intermediate Optional

Intermediate Core

Intermediate Level

Honours Core

Honours Optional

Honours Level

Structure

Certificate of Higher Education

Diploma of Higher Education

Bachelor of Culinary Management

Sensitivity towards wider ethical issues relating to the culinary discipline and its application (F/I/H)

Expertise in writing reports and presenting results (F/I/H)

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)

Information-technology skills such as word-processing and spreadsheet use, data logging and storage, Internet communication etc. (F/I/H)

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)

An understanding of the underpinnings of the food service industry that impact on the production and consumption patterns of commercial food service provision (H)

Ability to review and critically evaluate published work as well as the student’s own work (F/I/H)

Competence to plan and design requirements of a commercial food service establishment (H)

Critical, creative and independent thinking (H)

Effective interaction within a group and to engage in teamwork (I)

Ability to resolve problems of a simple and complex nature with respect to food production and service (I/H)

The ability to analyse and evaluate change in the business environment which influence the food service industry (I/H)

Awareness of issues trends and boundaries of the food service industry in a global context (H)

Ability to plan and implement efficient and effective modes of working including time management and other organizational skills, (H)

Skills to create high quality culinary products whilst optimising associated cost and sustainability issues in the food service industry (F/I/H)

Knowledge of evolutionary factors and creative approaches/ innovations in the Indian and international food service industry (I/H)

Capacity to examine the needs and expectations of different consumers and develop suitable responses (I/H)

Skills in handling kitchen and other culinary related equipment and apparatus (F/I)

Proficiency in written and oral communication (F/I/H)

Knowledge of operational and managerial functions that are essential to develop into a successful food service/culinary professional. (F/I/H)

Proficiency to develop and maintain operating standards in commercial catering establishments (I/H)

Mechanisms for review and evaluation of teaching, learning assessment, the curriculum and outcome standards:
<ul>
<li>Module reviews (student evaluations and staff report)</li>
<li>Annual course evaluation report prepared by the Course Leader and considered by Course Committee and Institute and the HBS Annual Evaluation Committee.</li>
<li>Annual Executive Meeting chaired by DALO or nominee</li>
<li>Peer observation of teaching</li>
<li>External Examiner Report</li>
<li>Employers report for On the Job training of students</li>
</ul>
Committees with responsibility for monitoring and evaluating quality standards:
<ul>
<li>Student Panel</li>
<li>Course Committee</li>
<li>Annual Evaluation Committee (HBS)</li>
<li>Course Assessment Board – Meets at the end of the academic year to consider marks, progression and awards</li>
</ul>
Mechanisms for gaining student feedback on the quality of teaching and their learning experience:
<ul>
<li>Student Panel and student representation on Course Committee</li>
<li>Student evaluation of modules and semester-end student evaluation</li>
<li>Staff Personal Development Review and Institutional Staff Development Courses</li>
<li>Regular course meetings and annual review and planning for subsequent academic year</li>
</ul>

UH-000272

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.

Course Level
<ul>
<li>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.</li>
<li>Module Handbook and VLE (Brightspace) presence for each taught module.</li>
<li>Induction programme for all students.</li>
<li>Year and Personal Tutors.</li>
<li>All students have access to PDP through regular meetings with their Personal Tutors and the modules.</li>
<li>The course will make any necessary adjustments to ensure that disabled students receive fair and equal treatment.</li>
</ul>