Module Details

Module Code: HOSP7037
Title: Culinary Leadership & Training
Long Title: Culinary Leadership &Training
NFQ Level: Intermediate
Valid From: Semester 1 - 2016/17 ( September 2016 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: This module is designed to give learners the opportunity to develop the leadership and training knowledge, skills and competencies required for the smooth running of a modern culinary operation.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Compare and contrast styles of leadership and evaluate their impact on culinary teams.
LO2 Describe the attributes of effective teamwork, communication skills and feedback.
LO3 Examine motivational theories and practices relevant to effective leadership.
LO4 Plan and deliver well organised training sessions and critically evaluate their effectiveness.
LO5 Analyse and evaluate the process for effectively implementing quality assurance systems.
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
No requirements listed
 
Indicative Content
Leadership
The nature and importance of leadership. Leadership styles and skills. Effective leadership. Developing teamwork; organisation, allocation of duties and delegation.
Motivation and Coaching Skills
Motivation theories, practical approach to team motivation. The role of coaching in performance improvement. Coaching and feedback skills.
Communication and Conflict Resolution
Principles of effective communication. Cultural diversity. Conflict resolution, conflict management styles.
Training
The learning process, learning styles. Training cycle: identifying training needs, planning, implementing and evaluating training sessions. Induction training.
Quality Assurance Systems
Principles of quality. The quality management cycle. Quality standards and SOPs.
Module Content & Assessment
Assessment Breakdown%
Coursework60.00%
End of Module Formal Examination40.00%

Assessments

Coursework
Assessment Type Project % of Total Mark 20
Timing Week 11 Learning Outcomes 5
Assessment Description
Students will be required to systematically evaluate the implementation of quality assurance procedures at their place of work.
Assessment Type Practical/Skills Evaluation % of Total Mark 40
Timing Week 7 Learning Outcomes 4
Assessment Description
Students will be required to research, develop, present and critically appraise the effectiveness of two training events.
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 40
Timing End-of-Semester Learning Outcomes 1,2,3,4
Assessment Description
End-of-Semester Final Examination
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

The University reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Theory Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Study Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Independent & Directed Learning (Non-contact) Non Contact Study Every Week 4.00 4
Lecture Contact Theory Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • Northouse, Peter G.. Leadership, 2015. London, UK; Sage Publications (uk & Usa), [ISBN: 9781483317533].
  • Enda Larkin. (2008), Ready to Lead?, Pearson Prentice Hall, p.169, [ISBN: 9780273715061].
Supplementary Book Resources
  • Chris Sheppardson & Heather Gibson. (2011), Leadership and Entrepreneurship in the Hospitality Industry, Goodfellow Publishers Ltd, Oxford, [ISBN: 9781906884482].
  • Bernard Davis, Andrew Lockwood, Ioannis Pantelidis, Peter Alcott. (2008), Food and Beverage Management, Fourth Edition, Butterworth-Heinemann, p.448, [ISBN: 9780750667302].
  • John Eric Adair. (2009), Effective Leadership (New Revised Edition), Pan Publishing, p.240, [ISBN: 9780330504195].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCULP_7 Bachelor of Arts in Culinary Arts 1 Mandatory