Module Details

Module Code: HOSP7056
Title: Applied Culinary Management
Long Title: Applied Culinary Management
NFQ Level: Intermediate
Valid From: Semester 1 - 2022/23 ( September 2022 )
Duration: 1 Semester
Credits: 10
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: This module is designed to give learners the opportunity to develop their supervisory/management, leadership & training knowledge, skills and competencies and introduce them to finances as required for the smooth running of the specialist section of a commercial kitchen or other catering facility.

The independent study hours on this module includes both Independent study and on the job training relating to this module.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Differentiate management theories, organisational skills and procedures within the culinary work environment.
LO2 Compare and contrast various styles of leadership and evaluate their impact on the culinary work environment.
LO3 Investigate and evaluate the importance of good decision making on their team performance.
LO4 Create well organised training sessions and critically evaluate their effectiveness.
LO5 Examine the importance of the finance function for a culinary establishment.
LO6 Interpret financial accounts as relevant to a culinary operation.
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
Planning & Organisation - 20%
The nature and purpose of planning & types of plans. Planning for quality production. Contingency planning. Quality Management Programmes.
Leadership & Decision Making - 20%
Leadership Behaviour, skills and styles. Developing teamwork dynamics and organisation structure. The nature and importance of decision making. Approaches to decision making.
Training & Development - 20%
Identifying training needs, The training plan - individual and group training. Evaluating the effectiveness of training.
Costing & Break- even Analysis - 20%
Understanding the various cost types & behaviour. Product costing - calculating the full cost of a job/product. Break even analysis - understanding & calculating the break even point of sales & the margin of safety.
Food Finances - Budgeting & Decision Making Tools - 20%
Linking Budgets to business organisational goals. Identifying limiting factors in budgets. Preparation of cash budget, labour budget, overhead budget. Financial information for decision making - e.g. make or buy a product. Food flash reports, correct purchasing, menu engineering and kitchen management
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Written Report % of Total Mark 40
Timing Week 6 Learning Outcomes 5,6
Assessment Description
There will be two in-class assignments, based on the financial aspect of the module, applicable to the apprentice's workplace. One assignment is due in Week 6 and the other in Week 12.
Assessment Type Presentation % of Total Mark 40
Timing Week 8 Learning Outcomes 4
Assessment Description
Students will be required to research, develop and execute a training event in their workplace and submit a recording of this event for assessment.
Assessment Type Short Answer Questions % of Total Mark 20
Timing Sem End Learning Outcomes 1,2,3
Assessment Description
In-class exam
No End of Module Formal Examination
Reassessment Requirement
Coursework Only
This module is reassessed solely on the basis of re-submitted coursework. There is no repeat written examination.

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 Delivery of content underpinning the learning outcomes. Every Week 2.00 2
Lab Contact Practical/Workshop Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Delivery of content underpinning the learning outcomes. Every Week 2.00 2
Lab Contact Practical/Workshop Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
 
Module Resources
Recommended Book Resources
  • Atrill, P. & McLaney, E.. (2017), Accounting and Finance for Non Specialists, Pearson, [ISBN: 1292135603].
  • O' Donoghue, D. (2015), Financial Accounting for the Hospitality, Tourism, Leisure and Event Sectors., Blackhall, 1. Blackhall, London.
  • Baskette, M.. (2007), The Chef Manager, 2. Pearson, [ISBN: 0131189131].
  • Foskett, D & Ceserani, V.. (2007), The Theory of Catering, Hodder Education, [ISBN: 0340939265].
  • Dubrin, A.. (2007), Leadership: Research Findings, Practice & Skills, Houghton Miffin Company, [ISBN: 1133434522X].
  • Davis, Bernard, et al. Food and Beverage management, e-book. ProQuest ebook Central.
  • Boella, MJ & Goss-Turner. (2013), Human Resource Management in the Hospitality: A Guide to Best Practice., e-book. Taylor & Francis Group, London.
Recommended Article/Paper Resources
  • Hotel & Catering Review.
  • Hospitality Ireland.
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCUAR_7 Bachelor of Arts in Culinary Arts (Apprenticeship) 5 Mandatory