Term Four Modules-Intake 6.2

This module is designed for students to gain an understanding of Sustainability and Corporate Social Responsibility, it’s role within, and impact on the culinary industry and individual organisations. They will plan, develop and implement a project which delivers identified sustainable and/or corporate values within a professional business environment. In-class activities and formal and informal assignments are designed to develop decision making, research, and written and verbal communication skills. Emphasis is placed on successful interaction with others, including customers, colleagues and stakeholders, whether that interaction is via technology, written, or spoken. Students will also develop project management skills, and be able to communicate clearly with a range of stakeholders

In this module students will gain an understanding of the importance that many European countries place on their national dishes and cultural traditions. The course groups together distinctive regional cuisine styles from Europe with their rich cultural backgrounds. Students are exposed to European cultural and ethnic cuisines and learn to understand the role and importance of these cultures in today’s cuisines. Students are required to research and present on a wide variety of these topics. Students combine the competencies gained in their first two terms to create menus with a European influence. Through a ‘live’ kitchen environment, students are exposed to practical situations involving the necessity to solve problems on the spot’. Students are required to work with a kitchen team on a themed day and will be exposed to direct customer contact as a part of the feedback process. Students reflect on their performance through the management processes of recognition, analysis and implementation