Future Food and Culinary Management with Foundation Year BSc (Hons)

In this module you will have the opportunity to address the key areas required for future employability within the food industry. You will also be able to focus on comprehending and applying effective academic competences.

In this module, you will have to cover the foundation techniques of pastry, reflecting on contemporary trends utilised in industry. Additionally, you will develop an appreciation of basic food science and reactions between ingredients; understanding of which is essential for professional cooking.

For this module,  you will be able to explore an overview of fundamental theory and practical aspects required to work within a food and beverage operation.

For this module, you will be able to explore a variety of topics, such as, but not limited to:

• introduction to food microbiology and hygiene and their importance in food safety and quality
• applying key principles relating to the presence, detection and control of pathogenic and spoilage organisms in foods
• determining how pro-active microbial control in food preparation is achieved
• learning the principles of food microbiology
• learning the principles of safe food processing/preparation storage, distribution and handling hygiene and cleanliness for premises and personnel
• you will learn the food process safety evaluation
• you will learn how to take microbiological sampling, testing and criteria. 

In this module, you will learn about professional food production and introduces an array of cookery techniques that are used throughout the industry.  You will have to focus on basic skills which include fish filleting, meat butchery and vegetable cookery.  Many of your lessons will be to learn how to approach meat reduction ideas and strategies which reflect the current industry trends and are linked to sustainable food systems which will be explored in greater detail at level 5 and level 6. This module will be predominately kitchen based but will also incorporate an industry visit and food costing class.

For this module you will be introduced to management and financial accounting with a combination of accounting and statistics.

In this module, you will have to address definitions of food, diet, nutrition and nutrients and comprehend how the government set the UK reference nutrient intakes for the population.

In this module, you will explore talent management, which has become an area of significant importance in international HR practice, as retaining excellent employees plays an important role in the strategic competitiveness of an organisation. You will develop your understanding of the requirements for entrepreneurial leadership, which is essential in enabling the dynamic capabilities of the organisation. This module aims to develop your understanding of the requirements for successful leadership and talent management in an ever-changing world.   

In this module, you will have to focus on plant-based cooking, complementing to the rising trend of meat reduction menus within the restaurant industry. You will be additionally taught to design plant-based menus, and strategically gauge the feasibility of implementing them in a food production business, catering to the rising demand of such skills.

In this module, you will explore the definitions of how sustainability within the hospitality industry can be interpreted as being constructed around business imperatives, rather than an ongoing commitment to sustainability. You will also explore why materiality and external assurance are not being treated comprehensively within the industry, and how this undermines the credibility of the sustainability reporting process. In addition, you will investigate the concept of sustainable consumption and how any critique of the industry’s commitment to economic growth are conspicuous by their absence in both the research literature on sustainability and in sustainability reporting within the industry. 

In this module, you will be introduced to a broad knowledge and understanding of the theory and practice of research. You will focus on the use of a range of different research methods and approaches. You will also learn about and application of appropriate research methodologies, research approaches, research designs, forms of data collection, research statistics and report writing and presentation.

You will be introduced to the dynamic and changing world of digital marketing and communications. The importance of creating and sustaining internal and external digital communications as well as delivering the online customer experience are explored. This module aims to offer you an overall perspective of the aspects of consumer behaviour in a digital age. 

On this module you will develop an understanding of food science, nutrition, hygiene and food safety, which are key drivers in any food business.  Students will also develop an appreciation for food quality and the science of sensory analysis.

The food industry is arguably one of the most dynamic sectors within the business environment, with many external factors influencing the behaviour of consumers. In this module, you will focus on ready-meal products and the importance of understanding consumers’ needs, wants and demands. You will learn about the understanding of consumer behaviour and the influencing factors will enable the read-meal product developers to minimise the product-market mismatch and reduces the risk of failures in this highly competitive sector.

During this module you will investigate and critically evaluate food systems that provided and promote safe, nutritious and healthy food of low environmental impact. 

In this module, you will have to focus on the entrepreneurial aspects within the pastry kitchen, financial success strategies, adding value through corporate social responsibility (CSR) and accessible low-cost marketing techniques.

You will have the opportunity to create your own product, develop your entrepreneurial skills and put skills learned in previous modules into practice, such as finance and digital marketing.

This module will also be delivered in the practical pastry kitchen where you will learn the complexity of the bean to bar chocolate process. During this time you will make and develop your own chocolate products, eventually gathering feedback and evaluating your entrepreneurial process and identifying the elements valuable to industry.

This module is designed to critically evaluate the potential factors help to create or influence dining experience of guests. You will be able to study and analyse dining experience from social point of view while apprising to what extent atmosphere impacts on flavour and taste. Menus play an important role in creating customers’ expectations and consequent experiences. Therefore, you will appraise attributes of menus (tangible and intangible) in order to enhance the guests dining experience. Technology has become an integral part of daily life and it extends to the dining table in the form of social media and augmented reality. You will also be able to conduct a first-hand experiment and analysis of whether or not the technology can be capitalised on in order to facilitate a positive dining experience.

The aim of the dissertation module is to provide you with the opportunity to critically review, analyse and evaluate a topic of your choice related to the subject area of the course that you are studying. This is best done by conducting research in that topic and presenting the outcomes in a thesis. However, this is a self-contained module and it is not a pre-requisite for you to have previously studied an introductory research module.