APPENDIX 2 - Course programme and assessment Documents/Course... · Advanced Confectionery and...

SHEFFIELD COLLEGE

in partnership with UNIVERSITY COLLEGE BIRMINGHAM

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APPENDIX 2 - MODULE SCHEDULE (incorporating assessment information)

AWARD TITLE FdSc Bakery & Patisserie Technology

YEAR / STAGE OF COURSE 1 Module Title Module Title Module Title Module Title Module Title Module Title

Introduction to Patisserie

Bakery and Confectionery Science

Artisan Bread - Production and Appraisal

Specialist Confectionery

Food Safety and Hygiene

Managing for Profit

Module Code (include an SI code for all existing modules)

1474

832

893

890

823

892

Level

4 4 4 4 4 4

Credits

20 20 20 20 20 20

Semester of delivery

1/2 1/2 1/2 1/2 1/2 1/2

Mandatory, Elective, Option

M M M M M O

Assessment Tasks & Weighting (max of 2 per 20 credit module, max of 3 for larger modules)

Practical Exam (50%) Coursework (50%)

Exam (40%) Coursework (60%)

Practical Exam 1 (50%) Practical Exam 2 (50%)

Coursework (50%) Practical Exam (50%)

Exam (40%) Practical exam (60%)


Pre-Requisite Modules (if applicable)

NONE NONE NONE NONE NONE NONE

SHEFFIELD COLLEGE


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Module Title Diet and Nutrition


849

Level

4

Credits

20


1/2


O


Coursework (100%)


NONE

SHEFFIELD COLLEGE


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AWARD TITLE FdSc Bakery & Patisserie Technology

YEAR / STAGE OF COURSE 2 Module Title Module Title Module Title Module Title Module Title Module Title

Advanced Confectionery and Chocolate

Contemporary Bread Production

Quality Assurance Food Production Management

Contemporary Patisserie

Enterprise Start Up Studies


891

1305

1477

1333

1436

654

Level

5 5 5 5 5 5

Credits

20 20 20 20 20 20


1/2 1/2 1/2 1/2 1/2 1/2


M M M M M O



Practical Exam 1 (30%) Practical Exam 2 (40%) Coursework (30%)

Practical Exam (100%)

Coursework 1 – a self-reflective assignment (50%) Coursework 2 – an individual food production planning exercise (50%)




NONE NONE NONE NONE NONE NONE

SHEFFIELD COLLEGE


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Module Title Product Design and Process Development


1332

Level

5

Credits

20


1/2


O


Coursework 1 – individual report (50%) Coursework 2 –individual vlog (50%)


NONE

SHEFFIELD COLLEGE in partnership with

UNIVERSITY COLLEGE BIRMINGHAM

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External Examiners

As a student on a University College Birmingham award it is important to note that the University welcomes and values the involvement of students in quality management processes. To support this, please note that the External Examiner for your course is:

Name: Mr Mark Swainson

Email: [email protected]

Institution: University of Lincoln

External Examining is one of the principal means of maintaining academic standards across the UK. Suitably qualified and experienced External Examiners are appointed to provide informative comment and recommendations upon whether or not -

• the University is maintaining the threshold academic standards • the assessment process measures student achievement rigorously and

fairly against the intended outcomes of the programme(s) and is conducted in line with the University's policies and regulations

• the academic standards and the achievements of students of the University are comparable with those in other UK higher education institutions

All assessment tasks and student work is marked and moderated by internal members of staff before being sent to the External Examiner. In order to carry out their role, External Examiners are asked to comment on assessment tasks, moderate a sample of student work, endorse Assessment Board decisions, and provide the University with an annual report.

At the end of each academic year, the External Examiner annual reports and the responses to them will be made available to you. Students will also have the opportunity to discuss the reports during staff/ student committee meetings. Students can request a copy of a particular External Examiner's report in full by contacting the course HE Curriculum Leader in the first instance, or by emailing the UCB Registry Department at [email protected]

Please note, this information has been provided in order to ensure External Examining arrangements are transparent. Students should not make direct contact with external examiners, in particular regarding individual performance in assessments. External Examiners have been advised to refer any direct contact from students to the University.

mailto:[email protected]

mailto:[email protected]



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Students may be asked to attend meetings with the External Examiner. The purpose of these meetings is to allow the External Examiner to gain student feedback on modules, course and experience. It would not be appropriate to discuss individual people and/or assessments.

Methods of discussing individual assessments, and engaging with quality management and enhancement processes should already be familiar to you, however if you have any queries, please do not hesitate to contact your tutor. Further information regarding External Examiners for your course can be found at: http://www.ucb.ac.uk/downloads/policies-and-procedures/external-examiners/external-examiner-guide-for-students.pdf

http://www.ucb.ac.uk/downloads/policies-and-procedures/external-examiners/external-examiner-guide-for-students.pdf

http://www.ucb.ac.uk/downloads/policies-and-procedures/external-examiners/external-examiner-guide-for-students.pdf



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FdSc BAKERY AND PATISSERIE TECHNOLOGY MODULE SPECIFICATIONS LEVEL 4 PAGE COMPULSORY MODULES

Introduction to Patisserie 8

Bakery and Confectionery Science 10

Artisan Bread - Production and Appraisal 12

Specialist Confectionery 14

Food Safety and Hygiene 16

OPTIONAL MODULES

Managing for Profit 19

Diet and Nutrition 21 LEVEL 5 COMPULSORY MODULES

Advanced Confectionery and Chocolate 23

Contemporary Bread Production 25

Quality Assurance 28

Food Production Management 30

Contemporary Patisserie 32

OPTIONAL MODULES

Enterprise Start Up Studies 34

Product Design and Process Development 36



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MODULE DESCRIPTOR - Introduction to Patisserie Module Code: 1474 Credits: 20 Level: 4 1 Module Description This module enables students to develop the skills required to produce a range of patisserie products. The module is focused on the student being able to develop knowledge as well as professional skills and techniques to produce a range of established patisserie products. The specialist areas include pastry, fillings, sponges, mousses, glazes and desserts. Students will develop knowledge and understanding across a range of technical and theoretical processes and procedures involved the production of patisserie products. The module provides an opportunity to explore the history and origin of patisserie products. 2 Website Description You will develop skills required to produce a range of patisserie products. The specialist areas include pastry, fillings, sponges, mousses, glazes and desserts. This module also provides the opportunity to explore history and origin of patisserie products and how they have become classic desserts. 3 Syllabus and Content

• Select and use commodities, processes and equipment to produce patisserie products

• Develop students' understanding of patisserie and their ability to work with a variety of ingredients including pastry, fillings, sponges, mousses, glazes and desserts.

• Produce, test and evaluate commercially viable patisserie products. As part of the development process, students will be required to develop evaluative skills and utilise feedback to inform final product development.

• Research the history and origin of patisserie products. Many products have origins linked to places, people and events. Students will gain an insight as such origins and their historical links.

4 Learning Outcomes

i. Demonstrate a range of patisserie knowledge and skills to produce a variety of established patisserie products. ii. Present evidence of a structured reflective journal designed to improve skills, techniques and enhance future production

Demonstrated or Assessed By

• Observation and presentation of final products (covers learning outcome i - 50%) • Product evidence - journal including evidence of product reflection/development and

justifications for changes/improvements (covers learning outcome ii - 50%)



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5 Delivery 12 weekly timetabled sessions in a specialist bakery/patisserie kitchen. Each session is 5 hours in duration broken into approximately 4 hours practical and 1 hour theory, covering underpinning knowledge, terminology and product history/origin. 6 Teaching and Learning Contact Type: CONTACT Contact Hours: 60.00 hours Methods:

• Observation through demonstration • Specialist practical skills and technical development • Theory delivered within the practical sessions, not separately

7 Assessment Element: Practical Exam Description: Observation in practical sessions including the final presentation of the selected products Weighting: 50% Element: Coursework Description: An individual 2000-word reflective journal designed to improve skills,

techniques and enhance future production Weighting: 50% 8 Summary of Method Assessment PX: Observation in practical sessions including the final presentation of the selected

products. 50% CW: An individual 2000-word reflective journal designed to improve skills, techniques and

enhance future production 50%



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MODULE DESCRIPTOR - Bakery and Confectionery Science Module Code: 832 Credits: 20 Level: 4

1 Module Description This module will provide an Introduction to bakery science in terms of both cereal science and finished products. Principles of the core food molecules and specific processes such as fermentation and chemical aeration will be described using bread, cakes, biscuits and pastry as examples. The theory will be underpinned via the use of rheological and chemical laboratory testing of relevant raw materials and finished products. 2 Website Description This module will provide students with an Introduction to bakery science in terms of both cereal science and finished products. Principles of the core food molecules (proteins, fats, and carbohydrates) and specific processes such as fermentation and raising agents will be described using bread, cakes, biscuits and pastry as examples. 3 Syllabus and Content Basic scientific principles such as data analysis, maths for biosciences and concentrations (molarity) will be introduced. The scientific theory of proteins, fats and carbohydrates and their role within bakery and confectionery products (to include chocolate). The importance of carbon dioxide production within baked products - mainly the use of yeast fermentation in the production of bread products and the use of chemical aeration (raising agents) in the production of cake products. The importance and scientific principles of smaller ingredients within bakery products - This will take into consideration, the use of salt, enzymes, emulsifiers and preservatives. The above theory will be underpinned by a series of practical sessions which will introduce students to analysis of bakery products for example in terms of fat, proteins, sugar, salt, texture, structure and shelf life. 4 Learning Outcomes

i. Outline the structure & functions of the main components of bakery products.



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ii. Assess the main scientific processes in relation to fermentation & aeration within bakery products. iii. Outline the importance of minor ingredients within the formulation of bakery and confectionery products


• A portfolio. Students are to conduct a suite of practicals throughout the course of the module which are to be written up. Two scientific reports will contribute to their final mark. (covers learning outcomes i & ii)

• A multiple choice and short answer questions. Examination. (covers learning

outcomes iii) 5 Delivery A series lectures explaining the scientific principles of food components relevant to bakery products. The lectures will be linked to seminars and practical sessions which will demonstrate and test the theory delivered. 6 Teaching and Learning Contact Type: CONTACT Contact Hours: 36.00 hours Methods:

• Bakery science lectures and seminars. Laboratory based analytical sessions, using food industry relevant techniques.

7 Assessment Element: Exam Description: A 90 minute exam consisting of short answer and multiple choice questions Weighting: 40% Element: Coursework Description: Portfolio of short scientific reports (2 x 1000 words) Weighting: 60% 8 Summary of Method Assessment CW: Portfolio of short scientific reports - 60% (2 x 1000 words) EX: A 90 minute multiple choice and short answer examination - 40%



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MODULE DESCRIPTOR - Artisan Bread - Production and Appraisal Module Code: 893 Credits: 20 Level: 4 1 Module Description This module will help the student to develop the hands on skills and technical knowledge to produce and appraise a range of bread making methods which can be categorized as "Artisanal". Ingredient and bread making technology and science will be investigated. Methods and styles of bread making studied will include: sponge and dough, sour dough starters, levains, poolish and bigas. A range of flours including stoneground, organic and patents will be employed to produce breads indicative of the Artisan bakery sector. 2 Website Description The production of Artisan bread products, developing the hands on production skills and analysing the technical aspects of producing a number of different fermentation and dough development styles within the sector. 3 Syllabus and Content

• Producing breads by methods categorized as "Artisanal". • Developing the mixing, moulding, proving and baking skills required to produce

Artisan breads. • Comparing and analysing distinct fermentation and dough development styles. • Appraising the characteristics of a range of flours appropriate to breads in the Artisan

sector. • Develop bread assessment skills. • Study of ingredients and bread making science.

4 Learning Outcomes

i. Demonstrate the skills and knowledge of materials and methods to produce a range of Artisan bread products (eg breads produced with traditional fermentation and development methods as opposed to food manufacture with processing aids) to a commercial standard. ii. Demonstrate a technical understanding of different bread making fermentation and dough development styles employed in typically indicative regional/national styles of bread across the sector.



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iii. Develop and demonstrate experience of management, planning and organisation. Professional practice and practical skills development.


• Produce and present a range of 2 Artisan bread products to a commercial standard. (covers learning outcomes i & iii)

• A 10 minute poster presentation (covers l/outcomes i & ii) 5 Delivery

• Weekly timetabled sessions in bakery suite. • Lecturer led demonstrations. Student hands on production of Artisan bread products.

Analysis of differing methods and styles of Artisan Bread. • Weekly timetables theory lectures and seminars • Due to the long fermentation periods of artisan style products it is likely that a

practical session demonstrating a process from start to finish could require a time period of 5 hours. Timetables will need to be addressed to facilitate this.

6 Teaching and Learning Contact Type: CONTACT Contact Hours: 72.00 hours Methods:

• 12 x 5 hour sessions practical; 12 x 1 hour Theory; • Practical skills based bakery sessions. Demonstrations. Lectures. Androgogic

research. 7 Assessment Element: Practical Exam 1 Description: A 10 minute poster presentation to demonstrate knowledge of 2 pre-

ferments to include production methods and types of bread traditionally produced from the selected pre-ferments

Weighting: 50% Element: Practical Exam 2 Description: Produce and present a range of 2 Artisan bread products to a commercial

standard. Weighting: 50% 8 Summary of Method Assessment

• PX: A 10 minute poster presentation to demonstrate knowledge of 2 pre-ferments to include production methods and types of bread traditionally produced from the selected pre-ferments 50%

• PX: Produce and present a range of 2 Artisan bread products to a commercial standard. 50%.



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MODULE DESCRIPTOR - Specialist Confectionery Module Code: 890 Credits: 20 Level: 4 1 Module Description This module helps the student to develop craft specialist confectionery skills. These level 4 students may have a range of existing skills. The module is not designed as a direct product development task, it is more focused on the student being able to design, manage and organise oneself in order to produce a tiered chocolate wedding cake and wedding 'favours'. It will also assist the student to develop craft level skills whilst gaining a deeper understanding of how ingredients work together. The specialist areas are: flour, sugar, confectionery and chocolate. Students will develop knowledge and understanding across a range of technical and theoretical aspects of processes and procedures involved in flour confectionery and chocolate. This module complements laboratory science associated with the characteristics of ingredient products. 2 Website Description You will be encouraged to develop your specialist confectionery skills whilst gaining a deeper understanding of how ingredients work together in order to form specific products. A main focus of this module will be the examination of specialist ingredients such as flour, sugar confectionery and chocolate. 3 Syllabus and Content

• Select and use commodities, processes and equipment. • Develop students' understanding of confectionery and ability of working with a variety

of ingredients, to include cake, sponges, fillings and coatings and tempering chocolate.

• Design and produce; from conceptual ideas, to testing, prototype and finally the production of a commercially viable product/s. As part of the developmental process the students will be required to develop: use conceptual problem solving tools to explore their ideas and plan the execution of the project processes and procedures; recipe development, prototyping, and self - evaluative and research feedback analysis to inform subsequent final product development.

4 Learning Outcomes

i. Demonstrate a range of specialist confectionery skills to design and construct a tiered decorated chocolate wedding cake. ii. Demonstrate chocolate tempering skills to produce both hand dipped and moulded chocolates as wedding 'favours'.



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iii. Demonstrate specialist confectionery and finishing skills working with chocolate to produce handmade chocolate decorations. iv. Present evidence of a structured research portfolio.


• Observation and presentation of final product (covers learning outcomes i, ii & iii) • Product evidence - research portfolio including evidence of product development and

justifications (covers learning outcome iv) 5 Delivery

• Weekly timetabled sessions in the bakery • 4 hours practical; 1 hour theory; 1 hour subject advisory service


• Practical = 48 hours • Theory = 12 hours • Specialist practical skills and technical development. Industrial visits. Theory lectures

and seminars. 7 Assessment Element: Coursework Description: A research portfolio of 2,000 words Weighting: 50% Element: Practical Exam Description: Observation in practical sessions including the final presentation of the

completed chocolate wedding cake and 'favours' Weighting: 50% 8 Summary of Method Assessment

• PX - Observation in practical sessions including the final presentation of the completed chocolate wedding cake and 'favours' 50%

• CW - A research portfolio of 2,000 words 50%



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MODULE DESCRIPTOR - Food Safety and Hygiene Module Code: 823 Credits: 20 Level: 4 1 Module Description This module provides an introduction.to the main food hygiene theories and practices, for example methods for controlling microbiological, physical, chemical and allergenic contaminants, the preservation and spoilage of food, the science of cleaning and the main legislation associated with food hygiene. Current food hygiene legislation requires food businesses to develop and implement a food safety management system based around HACCP, students will learn how to devise and implement such a system. The theory will be underpinned by a series of practical sessions which will provide an introduction to the industry methods used to control and maintain food hygiene standards. 2 Website Description This module provides students with an introduction to the main food hygiene theories and practices:

• In particular, current food hygiene legislation requires food businesses to develop and implement a food safety management system based around HACCP, students will learn how to devise and implement such a system.

• There will be a series of practical sessions to demonstrate the theory.

3 Syllabus and Content This module provides an introduction to food safety and hygiene management. The areas covered will include:

• Sources of microbiological, chemical, physical and allergenic contamination. • Waste disposal, cleaning and disinfection, to include cleaning science and

technology. • Personal hygiene. • Food safety management systems currently used within the industry. • Foodbourne illness. • Food spoilage and preservation. • Legislation. • The application of microbiology in relation to food hygiene.

During the course of the module there will be a series of microbiological practicals which will demonstrate the importance of personal and environmental hygiene, the techniques used in identifying micro-organisms in relation to food poisoning and food spoilage and the effectiveness of cleaning products in the destruction of micro-organisms.



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There will also be practicals designed to demonstrate the implementation of food safety management systems. 4 Learning Outcomes

i. Recognise and control areas that are critical to food safety within a food production environment. ii. Be able to identify important legislation with regard to food hygiene and the areas in which it should be applied. iii. Identify the main causes of food spoilage and food-borne illness / injury and demonstrate how these can be prevented or reduced to an acceptable level.


• PX: Case study - this will take the form of a technical group discussion around the implementation of a food safety management system into a business - All students will be marked individually (each student will either be expected to take a specific job role or element of the system to discuss). 60% (covers l/outcome i)

• EX: A multiple choice and short answer examinations (covers l/outcomes ii & iii) 5 Delivery A series lectures explaining the principles of food safety within the food industry. The lectures will be linked the practical sessions which will demonstrate and test the theory delivered. 6 Teaching and Learning Contact Type: CONTACT Contact Hours: 36.00 hours Methods:

• Food hygiene lectures. Laboratory based practices to demonstrate important industry techniques (Microbiology & HACCP)

7 Assessment Element: Exam Description: Multiple choice & short answer closed book examination - 90 minutes Weighting: 40% Element: Practical Exam Description: Case study - this will take the form of a technical group discussion around the

implementation of a food safety management system into a business - All students will be marked individually (each student will either be expected to take a specific job role or element of the system to discuss). 60%

Weighting: 60%



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8 Summary of Method Assessment • PX: Case study - this will take the form of a technical group discussion around the

implementation of a food safety management system into a business - All students will be marked individually (each student will either be expected to take a specific job role or element of the system to discuss). 60%

• EX: Multiple choice & short answer closed book examination - 90 minutes - 40%



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MODULE DESCRIPTOR - Managing for Profit Module Code: 892 Credits: 20 Level: 4 1 Module Description This module aims to provide students with a basic understanding of the factors that can affect profit in the food industry. The module integrates three core areas: finance, organisational behaviour and marketing, highlighting key theorists and models and giving the students the opportunity to work on current industry scenarios. 2 Website Description You will be provided with a basic understanding of the factors that can affect profit in the food and bakery industries. This module integrates three core areas: finance, organisational behaviour and marketing, highlighting the key theories and models as well as giving you the opportunity to work on current industry scenarios. 3 Syllabus and Content

• The food, beverage and baking industries and factors affecting profit generation.

• Changes in organisational behaviour: How has management theory developed? How have organisational structures and decision-making changed as a result? How have managers and leaders had to respond to these developments and changes?

• How do modern organisations manage?: Covering key theories in motivation, leadership, communication, groups and teamwork and how these factors can impact on profit generation.

• Marketing theories and the customer: Covering market targeting strategies, the marketing mix and the impact the customer has on profit generation - the importance of managing the customer experience.

• Measuring financial performance and profit: The preparation of basic financial statements, including the nature, purpose and scope. The preparation of Profit and Loss Accounts and Balance Sheets, distinguishing between assets and liabilities. The analysis of costs into fixed and variable, break-even model and contribution theory.

• Demand, supply and the price mechanism: Laws of demand and supply, factors creating changes in demand and supply, price elasticity of demand within service industries.



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• Business Controls: The importance of planning for profit, creating and controlling budgets, theft, stock losses and waste.

4 Learning Outcomes

i. Explain how organisational behaviour can impact upon profit. ii. Explain marketing theory and the customers' role in relation to profit generation. iii. Demonstrate the ability to interpret basic financial reports and discuss financial decision-making. iv. Identify effective control methods which can assist in profit growth.


• Report based on a relevant case study (covers l/outcomes i & ii) • A group presentation (covers l/outcomes iii & iv)

5 Delivery 2 hour weekly lectures and a 1 hour activity-led workshop/seminar. 6 Teaching and Learning Contact Type: CONTACT Contact Hours: 36.00 hours Methods:

• A combination of teaching and learning methods including lectures, seminars, group work, case studies, online material. Emphasis on the application of theory and concepts specifically to the food, beverage and bakery industries.

7 Assessment Element: Coursework Description: A 1500 word report on a food, beverage or bakery case study Weighting: 60% Element: Practical Exam Description: A group presentation Weighting: 40% 8 Summary of Method Assessment

• CW: A 1500 word report based on a food, beverage or bakery case study 60% • EX: A group presentation 40%



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MODULE DESCRIPTOR – Diet and Nutrition Module Code: 849 Credits: 20 Level: 4 1 Module Description This module will introduce the student to human nutrition, including balance and energy. Individual macro- and micro-nutrients will be highlighted, along with deficiency or toxicity issues. The students will discuss health related problems associated with diet, including diabetes, obesity and cardiovascular disease. Specialist diets will be considered, with particular emphasis on allergen and intolerance management; special medical conditions and the impact of religious, cultural and moral beliefs on diet. The students will have the opportunity to assess their own diet; make recommendations based on their findings and to analyse a current nutritional trend. 2 Website Description You will learn about human nutrition including energy balance as well as individual nutrients, deficiency and toxicity issues. Health-related problems associated with diet will be examined. You will also consider special diets with regards to allergens and intolerances, medical conditions and the dietary impacts of religious, cultural and moral beliefs. 3 Syllabus and Content

• Energy balance and metabolism - Nutrients: analysis, compilation of food composition data.

• Principles of energy balance - Energy; components of energy expenditure, basal metabolic rate, thermic effect of food, physical activity, growth. Measurements of energy expenditure e.g. direct or indirect.

• Dietary assessment - Methods of measuring food consumption including 24 hour recall, estimated food record, weighed food record, dietary history and food frequency questionnaires.

• Determination of nutritional status - Height, weight, BMI, waist/hip ratio, body composition measurements.

• Relationship between diet and chronic disease - Examining the relative contribution of nutrition, socio-economic and cultural factors in chronic diseases such as cardiovascular disease, cancer and obesity.

4 Learning Outcomes

i. Demonstrate knowledge of the principles of nutrition including macro- and micro-nutrients and recommended nutritional requirements. ii. Use simple anthropometric data and dietary assessments to indicate nutritional status;



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iii. Describe trends in food consumption and their effect on the diet. Demonstrated or Assessed By An individual case study consisting of a 2000-word reflective 3-day diet diary, a review and analysis of findings, and recommendations (covers all learning outcomes). 5 Delivery

• Weekly timetabled sessions. • Delivery will comprise of a one 2 hour lecture and 1 seminar/workshop.

6 Teaching and Learning Contact Type: CONTACT Contact Hours: 36.00 hours Methods: Lectures, seminars, group and individual study. Seminar sessions will be used to further the knowledge and understanding of the basic principles and application of management systems 7 Assessment Element: Coursework Description: An individual 2000-word case study and a 3-day diet diary. Analysis and review

of findings with recommendations Weighting: 100% 8 Summary of Method Assessment CW: An individual 2000-word case study report and a 3-day diet diary, with a review and analysis of findings and recommendations (100%)



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MODULE DESCRIPTOR - Advanced Confectionery and Chocolate Module Code: 891 Credits: 20 Level: 5 1 Module Description High media coverage has impacted on the growth in bakery and confectionery resulting in the rise of afternoon tea style concepts offered in many retail outlets. This module will broaden skills and knowledge using industry methods and processes in confectionery and chocolate. Students will be expected to develop and produce a range of afternoon tea products for the luxury market to align both practical and academic attributes to enhance employability. 2 Website Description The bakery and confectionery world are, at present, in vogue. This module will broaden skills and knowledge using industry methods and processes in confectionery and chocolate. Students will be expected to a range of patisserie products for the luxury market to align both practical and academic attributes to enhance employability. 3 Syllabus and Content Current market trends will be investigated regarding:

• Reviewing the range of patisserie products available in the market and their suitability to differing service environments. To design and produce a selection of sugar, flour confectionery and chocolate items for an upscale patisserie service operation, to incorporate continental influences (including classical and contemporary attributes and associated cultural gastronomic values relevant to the remit). These items must be suitable for afternoon tea in a luxury patisserie.

4 Learning Outcomes

i. Design and produce a range of sugar, flour confectionery and chocolate items by comparing and contrasting ingredients to create a selection of upscale patisserie. (4 different types, 1 of which must be chocolate) ii. Evidence planning, design and evaluative skills, displaying the development processes through to the completion of patisserie products.


• (PX) Observation and presentation of final products (covers learning outcome i) 50%



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• Product evidence - A 3000-word research portfolio including evidence of product development and justifications 50% (covers learning outcome ii)

5 Delivery Weekly timetabled sessions in the bakery and 1 hour theory classroom each week. 6 Teaching and Learning Contact Type: CONTACT Contact Hours: 60.00 hours Methods:

• Practical - demonstration in Bakery. Theory class room 7 Assessment Element: Practical Exam Description: Individual observation in practical sessions, and presentation of final products

to suit the remit service environment Weighting: 50% Element: Coursework Description: Individual portfolio of research and specification development for patisserie

products (3000 words) Weighting: 50% 8 Summary of Method Assessment

• PX: An individual observation in practical sessions, and presentation of final products to suit the remit service environment 50%

• CW: An individual portfolio of research and specification development for patisserie products (3000 words) 50%



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MODULE DESCRIPTOR - Contemporary Bread Production Module Code: 1305 Credits: 20 Level: 5 1 Module Description This module will allow students to examine UK contemporary bread and fermented products production methods by reproducing the methods and techniques employed industrially using the UCB bakery suite. The practical work will be augmented by analytical lab sessions. Students will study bread making science and technology including weight control and statistical methods. 2 Website Description The contemporary bread production modules allows students to both produce the products, and study the technical aspects of typical bread and morning goods found on UK retailors' shelves. Where possible, automated food manufacture process is replicated by the students in the UCB bakery suite. 3 Syllabus and Content

• Producing 800g/400g tin bread and tray bread, to demonstrate a number of contemporary UK bread making methods.

• Production of typical industry morning goods. • Use of retarder/provers/blast freezers. • Application of average weight legislation and process control. • Use of concentrates and pre mixes. • Categorisation and appraisal of common bread faults. • Appraisal of dough conditioners. • Investigate the staling and mould free shelf life of typical bread sector products.

4 Learning Outcomes

i. Demonstrate how to produce tin and tray bread to a commercial standard using a variety of dough development methods. ii. Demonstrate a technical understanding of different contemporary bread making to include Activated Dough Development, Mechanical Dough Development using Spiral Mixing and the Chorleywood Bread Process, including an appraisal of dough conditioners. iii. Demonstrate the skills and knowledge of process required to produce a range of morning goods.



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iv. Demonstrate an understanding of average weight legislation and concepts of process control and weight control.


• Producing a batch of 800g tin or tray bread to a commercial standard with accompanying average weight check records detailing any inadequate or nonstandard loaves and standard deviation of weight for the batch. (covers l/outcomes i & iv)

• Assignment of 1500 words comparing and contrasting the dough development and conditioning process in traditional bulk fermented process, activated dough development, mechanical dough development by spiral mixing and the Chorleywood bread process, and appraising the use of dough conditioners (covers l/outcome ii)

• Producing a batch of 2 different morning goods varieties e.g. hot cross buns/seeded roll product (covers l/outcome iii)

5 Delivery Weekly timetables sessions in bakery suite. Lecturer led demonstrations. Student hands on production of bread and fermented products contemporary with the broad base of the UK bakery sector. Examination of, and practical use of, methods of process control and average weight legislation/control. Theory lectures. Analytical lab sessions. Three sessions at the end of the semester for practical assessment. 6 Teaching and Learning Contact Type: CONTACT Contact Hours: 49.50 hours Methods:

• 9 x 3.5 hours practical sessions; 9 x 1 hour laboratory sessions, 12 x 1 hour theory. 3 sessions of in-class practical assessment

• Practical skills based bakery sessions, analytical laboratory sessions, demonstrations, theory lectures and seminars.

7 Assessment Element: Practical Exam 1 Description: Produce a batch of 2 different morning goods varieties (eg, hot cross

buns/seeded roll products) Weighting: 30%



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Element: Practical Exam 2 Description: Produce a batch of 800g tin bread or tray bread from 16kg of flour to a

commercial standard. Brown, wholemeal, white or malted flours can be used. Produce weight check records for 100% weighing of the batch. Identify any inadequate or non-standard loaves by weight. Identify the average weight of the batch and the standard deviation of weight for the batch. 20% Quality of and correct processing methods employed for practical bread production, 20% for the submission of full weight control records.

Weighting: 40% Element: Coursework Description: An individual 1500 word assignment comparing and contrasting the dough

development and conditioning process in traditional bulk fermented process, activated dough development, mechanical dough development by spiral mixing and the Chorleywood bread process, and appraising the use of dough conditioners

Weighting: 30% 8 Summary of Method Assessment

• PX1: Produce a batch of 2 different morning goods varieties 30%. • PX2: Produce a batch of 800g tin bread or tray bread from 16kg of flour using the

Mono bread plant, to a commercial standard. Brown, wholemeal, white or malted flours can be used. Produce weight check records for 100% weighing of the batch. Identify any inadequate or non-standard loaves by weight. Identify the average weight of the batch and the standard deviation of weight for the batch (template supplied). 20% Quality of and correct processing methods employed for practical bread production, 20% for the submission of full weight control records. 40%

• CW: A written assignment of 1500 words comparing and contrasting the dough development and conditioning process in traditional bulk fermented process, activated dough development, mechanical dough development by spiral mixing and the Chorleywood bread process, and appraising the use of dough conditioners. 30%.



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MODULE DESCRIPTOR - Quality Assurance Module Code: 1477 Credits: 20 Level: 5 1 Module Description This module will provide an introduction to quality assurance in relation to food manufacturing. Students will develop knowledge of essential quality management techniques, for example, internal and 3rdparty auditing, traceability, complaints handling and quality assurance systems such as Red, Amber, and Green (RAG). The concept of specifications will also be introduced detailing the criteria and parameters required for raw materials and finished products. Students will also develop a knowledge of the current legislation associated with quality assurance. Quality Assurance in food manufacturing offers students opportunities for future employment. 2 Website Description Why not become a control freak? This module will provide students with an introduction to quality assurance in relation to food manufacturing and industry techniques used to ensure quality. There will be a series of practical sessions designed to demonstrate the implementation of key quality systems. The assessment uses case study scenarios in a food manufacturing context to develop student's insight in relation to hazard controls, traceability and specification design. Quality Assurance in food manufacturing offers sought after wide and varied careers. 3 Syllabus and Content This module provides an introduction to food quality assurance and quality assurance management. The areas covered will include:

- An introduction to raw material and finished product specifications. This will include the introduction of the necessary information required and demonstration of how to set criteria and parameters for specifications. - Customer complaint handling. To include how to handle complaints, construction of a complaints database and route cause analysis. - Implementation of an internal quality management system. - Auditing techniques. To include an introduction to various types of audits, for example, hygiene, pest control, systems and third party audits.



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- An introduction to the concept of traceability, students will learn about the concept of this system and how to perform a forwards and backwards traceability. - Introduction to crisis management.

The practical sessions will underpin the lectures. Students will have the opportunity to design and carry out the techniques discussed, for example, mock audits, mock traceability and handling complaints data. 4 Learning Outcomes

i. Assess a range of quality management systems available to the food industry. ii. Analyse how quality management systems would be implemented and operated within the food industry. iii. Assess the importance of auditing with regard to the manufacturing of quality food.

Demonstrated or Assessed By All learning outcomes are to be demonstrated and assessed via a one day assessment centre - practical exam. 5 Delivery

• A series of lectures and practical's that explain and demonstrate the main aspects of food industry quality assurance

• 12 x 1 hour lectures • 12 x 2 hour practicals or workshops


• Series of lectures and practical sessions to support the underpinning knowledge. Guest speakers will also be invited to discuss current topics in the area.

7 Assessment Element: Practical Exam Description: A one-day assessment centre Weighting: 100% 8 Summary of Method Assessment PX: Assessment centre - 100%



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MODULE DESCRIPTOR – Food Production Management Module Code: 1333 Credits: 20 Level: 5 1 Module Description This module develops key aspects of management and control in food production. Awareness of the responsibilities and challenges facing the food production manager, along with methods to meet these challenges, will be developed. Students will gain an understanding of the managerial skills necessary for the effective management of food production staff in order to create an effective and motivated team, minimise waste, optimise revenue and deliver high quality food production. To place the above in a business context, the module explores customer buying behaviour and the market the food production unit will serve. 2 Website Description Ethical and financial pressures are driving the food industry to adopt cost-focused and environmentally responsible processes. You will learn about the key aspects of management and control in food production as well as the responsibilities and challenges facing food production managers. You will also explore customer buying behaviour and the type of market the food production unit will serve. 3 Syllabus and Content Understand the roles and responsibilities of food production managers Planning, organising, motivating, communicating, controlling. Developing an awareness of the skills necessary for effective management in the food sector. Exploring ways in which people learn to manage themselves. Discuss the techniques for effective team building To consider the relationship between the manager and the organisation in which they work. Team building, appraisal of practices adopted to build and develop teams. The manager's role in food production planning and control – its relationship with supply and demand. An introduction to the activities of supply chain management and an overview of some of the principles and methods of planning and control. Improvement tools and techniques, planning and controlling, scheduling, inventory management, purchasing/ buying, just-in-time, lean management, supplier/buyer relationships, quality management, reliability, safety and maintenance.



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4 Learning Outcomes

i. Understand the roles and responsibilities of food production managers; ii. Evaluate the techniques for effective team building; iii. Examine the nature of food production planning and control.


• CW: (50%) An individual 1500-word self-reflection • CW: (50%) An individual 1500-word food production planning exercise

5 Delivery 12 x 2 hour lectures plus 12 x 1 hour seminars/workshops 6 Teaching and Learning Contact Type: CONTACT Contact Hours: 36.00 hours Methods: Lectures, seminars, group and individual study. Seminar sessions will be used to further the knowledge and understanding of the basic principles and application of management systems 7 Assessment Element: Coursework 1 Description: A self-reflective assignment (1500 words) Weighting: 50% Element: Coursework 2 Description: An individual food production planning exercise (500 words and numerical

input) Weighting: 50% 8 Summary of Method Assessment

• CW: An individual self-reflective assignment (1500 words) • CW: An individual food production planning exercise (500 words and numerical input)



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MODULE DESCRIPTOR - Contemporary Patisserie Module Code: 1436 Credits: 20 Level: 5 1 Module Description The area of patisserie is highly specialised and it can take many years to master the required technical skills. This module is designed to provide the students with an introduction to all the essential elements of professional pastry production including working with tempered chocolate and boiled sugar. The focus is on modernising classical techniques to produce innovative sweets and desserts. Students will be challenged to produce a contemporary plated dessert utilising standardised recipes and considering current market developments. 2 Website Description This module is designed to provide the students with an introduction to all the essential elements of professional pastry production, including working with tempered chocolate and boiled sugar. Students will be challenged to produce a contemporary plated dessert utilising standardised recipes and considering current market developments. 3 Syllabus and Content

• Culinary research into a variety of specialist techniques and modern approaches to aid innovative dessert design. Researching classical desserts. Investigating contemporary market developments. Healthier focus. Allergen awareness.

• Standardised documentations for use by others to ensure a consistent quality end

product. Recipe specifications. Work schedule. Photographs. Design pictorials.

• Technical skills development to produce complex desserts and appropriate garnishes. Practical workflow. Professional dessert production. Attention to detail. Food safety considerations.

• Evaluation of developments stages and end products to aid quality improvement.

Sensory Assessment. Modifications. Quality Points. Recommendations for further development.

4 Learning Outcomes

i. Undertake in-depth culinary research to aid innovative dessert design ii. Formulate standardised specifications, for use by others to aid effective dessert production iii. Produce complex desserts and appropriate garnishes to a professional standard iv. Evaluate the development stages and end products to aid quality improvement



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• PX - Observation (covers learning outcome iii) • CW- E-Portfolio (covers learning outcomes i, ii & iv) • Continuous skills assessment and learning portfolio

5 Delivery A structured schedule of theory lessons and practical sessions, complemented by directed study and independent learning. The theory lessons will be used for guided research and preparation for the practical development sessions. 6 Teaching and Learning Contact Type: CONTACT Contact Hours: 48.00 hours Methods:

• 4 hours per week (12 weeks).

• The students are required to produce a portfolio illustrating the technical development of the desserts. In addition, the students' performance and attained skills level will be graded in each practical session. Students are challenged to make progress in every lesson. Audio/visual aids and computers will be used where appropriate to enhance learning. Guided research is necessary for the successful completion of this module.

• The module's fundamental core is based on creativity, innovation and experimental

learning. 7 Assessment Element: Practical Exam Description: Observation: continuous skills assessment Weighting: 50% Element: Coursework Description: Technical development e-portfolio 3000 words Weighting: 50% 8 Summary of Method Assessment

• PX- Observation: continuous skills assessment (50%) - individual • CW- E-Portfolio: technical development portfolio 3000 words (50%) - individual



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MODULE DESCRIPTOR - Enterprise Start-up Studies Module Code: 654 Credits: 20 Level: 5 1 Module Description This module provides an insight into the key issues required in setting up and running a small business enterprise. A particular emphasis will be placed on students undertaking the appropriate preparatory research into such areas as: demographic and social trend extrapolation, customer target markets and location analysis, in order to justify a demand for their product/service prior to starting up a small business. This module will also allow the students the opportunity to apply and extend upon a range of management concepts - delivered at level 4 - including: financial forecasts; promotional strategies; business objectives, human resource allocation and legal requirements. 2 Website Description In this module, you will get an insight into the key points for setting up and running a small business enterprise. You will be undertaking research into areas such as demographics and social trends, location analysis and customer target markets. As a result, you will be able to justify a demand for your chosen product or service prior to starting up your own small business. 3 Syllabus and Content

• The nature of a Small Business:

Role of small businesses in the UK economy. Introduction to issues affecting business startup and failures. Growth stages and business life cycles

• Market Research: The need for market research. Understanding customer requirements. Marketing strategy and planning. Social and demographic factors, target market profile and locations. Application of marketing tools by small businesses.

• Business planning: The role of business plans and their structure and purpose. Financial information for business plans: theories of forecasting, cash budgets, costing and pricing policies, profitability measurements, breakeven policies.

• Financing Small Businesses: Sources of finance: private sector, public sector and grant aided sector. Factors affecting choice of finance. Implication of short term and long term financing.

• Small Businesses and external influences: The effects of government agencies on Small businesses including the role of inland revenue; the Customs and Excise and local authorities. Restrictions on trading



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including: Employment legislation, Health and Safety and maintenance of financial records.

4 Learning Outcomes

i. Produce a detailed written business plan for a small business containing all of the information necessary to fully evaluate the proposed venture. ii. Undertake a detailed verbal business plan presentation for a small business containing all of the information necessary to fully evaluate the owner's ability to manage the proposed venture.


• CW: Group work - A written business plan (2500). L.O. i • PX: Group work - A group presentation (15 mins). L.O ii

5 Delivery Weekly Timetabled sessions: 2 hour lecture session followed by 1 hour supervised computer workshop. 6 Teaching and Learning Contact Type: CONTACT Contact Hours: 36.00 hours Methods:

• 2 hour lectures which will include work-based exercises. These will then be supported by a 1 hour workshop.

• Time will be allocated for supervised secondary research in a computer workshop. In addition, continual lecturer supervision and verbal feedback will be provided on the progress of the student's work.

7 Assessment Element: Coursework Description: Written Business Plan - 2500-word report - group work with individual marking Weighting: 50% Element: Practical Exam Description: A 15 minute business presentation with a 15 minute Q & A session - group

work with individual marking Weighting: 50% 8 Summary of Method Assessment

• CW - Written Business Plan - 2500-word report - group work (individual marks will be allocated) (50%)

• PX - A 15 minute business presentation with a 15 minute Q & A session - group work (individual marks will be allocated) (50%)



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MODULE DESCRIPTOR - Product Design and Process Development Module Code: 1332 Credits: 20 Level: 5 1 Module Description The food industry has to satisfy consumer expectations for a wide variety of foods. Innovation is essential to business survival and developing creative skills is a priority in product development. This module covers the main areas of innovation and food product development and explores issues when scaling up in with process development with a practical focus; supported by lectures to underpin the practical work. This module will have a strong industry focus and the assessment will be linked to an industry brief. 2 Website Description CW: Project Report and Portfolio (100%) evidence and discussion, containing competitor analysis, market trends, idea generation, overview of development sessions and full product documentation, including description, specification, and costing. 3 Syllabus and Content

• Innovation and concept development: Market research, retail competitor analysis (off site activity), innovation, ideas generation, consumer behaviour, product life cycle, consumer requirements, current trends.

• Product development: Development process, product development theory.

• Development of a new food: Product brief; specification, product formulation;

assessment and testing and monitoring systems.

• Appraise procedures: Appreciation of issues and potential problems in scale-up

• Product packaging: Current product guidelines, for example, salt, sugar 4 Learning Outcomes

i. Research current trends and undertake competitor analysis and market review ii. Demonstrate understanding of product development procedures through the development of an innovative product concept iii. Produce clear documentary evidence of the development process.


• An individual report detailing product trends and current research (50%) • An individual vlog demonstrating the development procedure (50%)



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5 Delivery The module will be delivered over a 12 week period. 6 Teaching and Learning Contact Type: CONTACT Contact Hours: 48.00 hours Methods: Lectures, seminars, practical lessons, workshops, group and individual study, used to further knowledge and understanding of the basic principles of the product development process 7 Assessment Element: Coursework 1 Description: An individual report detailing produce trends and current research Weighting: 50% Element: Coursework 2 Description: An individual vlog demonstrating the produce development procedure Weighting: 50% 8 Summary of Method Assessment

• CW1: An individual report - evidence and discussion containing: competitor analysis, market trends, ideas generation, relevant background research. (50%)

• CW2: An individual vlog demonstrating evidence of development sessions, relevant documentation, sensory and recipes. (50%)

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