This module aims to develop students’ knowledge and understanding of the skills required to succeed in academic study, research and assessment. Students will be introduced to a range of extended study skills and research methods, which will enable them to respond to the demands of academic study.

This module develops students’ understanding of food and beverage appreciation and pairings within different market segments of the culinary industry.  Students will be able to draw on the core technical skills and knowledge they have developed at levels 4 and 5 and be able to examine a range of different food and beverage items in relation to aesthetics, aromas, textures, and flavour profiles.  Students will also be able to identify properties within different food items and be able to pair with beverages accordingly.

Anthropology is the study of origins and social relationships between human beings. The anthropology of food is the study of food in a social and cultural context and includes topics such as the origins of food, food production, food policy, symbolism, consumption, adaption and social identity.  This module will investigate the ways in which food, food production, food consumption and food rituals are associated with cultural norms, behaviours and social conventions. The module will examine contemporary modes of food production and society’s relationship with food. Its aim is to enable students to critically examine the role of food anthropology in the culinary arts sector and its contribution to our daily lives and the manner in which we are influenced.

This module aims to further develop students’ understanding of the complex relationship between the needs and expectations of customers. It gives a thorough understanding to critically analyse and evaluate topics such as guest relations, events planning & implementation, crisis management and management of available resources. Students will be provided with opportunities to develop relevant skills and knowledge through application of theoretical concepts in Realistic Working Environments.

This module will focus on the current and future trends in employment in Culinary Arts that encourages critical thinking on the issues that have contributed to the evolution of the industry. Students will research and debate the nature of the Culinary Arts Industry, evaluate the opportunities available to them and reflect on the development of their own individual skills. This will support them in articulating ideas and will engage them in personal reflection and critical analysis on their own skill set and knowledge to evaluate their future career path.

This module is the culmination of all student’s study on the programme. The independent study offers students the opportunity to demonstrate their professional knowledge and skills, as well as enabling them to develop and demonstrate their research and critical thinking skills within the context of culinary arts.  Students are encouraged to develop a substantial individual project for sustained, in depth study in an independent, enquiring manner. They will be expected to present a creative body of work, which expresses and forms the basis of their professional potential in the culinary industry.  In negotiation with an independent study supervisor, students will be expected to work with originality, initiative and confidence, and further develop competencies in research, critical analysis and organisation in order to be defined as professional culinary practitioners.