Full Title:Culinary Leadership and Training
Module Code:51886
 
Credits: 5
Valid From:Semester 1 - 2013/14 ( September 2013 )
Module Delivered in 1 programme(s)
Module Description:This module is designed to give students the opportunity to develop their leadership and training knowledge and enhance the skills required to ensure the smooth running of a commercial kitchen or other catering facility.
Learning Outcomes:
On successful completion of this module the learner should be able to
  1. Compare and contrast styles of leadership in their impact on teams in the culinary work environment.
  2. Supervise, organise and control a specialist section in a professional kitchen and apply the principles of effective communication in the workplace.
  3. Demonstrate clarity in the communication of complex ideas and processes enabling others to develop creative competencies.
  4. Deliver well organised training sessions and critically evaluate their effectiveness.
 

Module Content & Assessment

Indicative Content
Culinary Leadership
The nature & importance of leadership. Leadership skills and effective approaches to leadership. Ethical responsibility and character traits. Developing teamwork, organisation, delegation. Decision making and teamwork dynamics.
Communication and Conflict Resolution
Elements of effective communication. Interpersonal aspects of communication at work. Relationship between communication and customer care. ICT applications including social media, tripadvisor, websites. Conflict in the workplace, conflict resolution.
Cultural Diverse Aspects of Leadership
Key dimensions of differences in cultural values. Impact on approaches to leadership. Applying motivational theory across cultural groups. Cultural sensitivity. Diversity training.
Training and Development
Identifying training needs. The function and benefits of induction and orientation. The training plan. Instructional techniques and coaching skills. Individual and group training. Bite sized training. Peer mentoring responsibilities. Evaluating the effectiveness of training.
Assessment Breakdown%
Course Work40.00%
End of Module Formal Examination60.00%

Full Time

Course Work
Assessment Type Assessment Description Outcome addressed % of total Marks Out Of Pass Marks Assessment Date Duration
Project Student will work in groups to create 'bite sized training' plans in a range of culinary training areas. Their e-portfolio will be used to identify the training needs required. The content and delivery of these plans will be both lecturer and peer reviewed. 4 50.00 0 0 Week 10 0
No Project
No Practical
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Marks Out Of Pass Marks Assessment Date Duration
Formal Exam End-of-Semester Final Examination 1,2,3 50.00 0 0 End-of-Semester 0
Reassessment Requirement
A repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.
Reassessment Description
Repeate formal exam

DKIT reserves the right to alter the nature and timings of assessment

 

Module Workload & Resources

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Interactive lecture incorporating simulated leadership case studies. 2.00 Every Week 2.00
Online Contact Weekly interactive online forum focusing on the leadership and training challenges encountered by culinary arts professionals. 1.00 Every Week 1.00
Directed Reading Research in prepataion of lecture topics. 3.00 Every Week 3.00
Independent Study Recording blog details. 3.00 Every Week 3.00
Total Weekly Learner Workload 9.00
Total Weekly Contact Hours 3.00
This course has no Part Time workload.
Resources
Recommended Book Resources
  • G.A.Cole, Phill Kelly 2011, Management Theroy and practice, 7th Ed., Cengage Learning EMEA [ISBN: 9781844805068]
Supplementary Book Resources
  • Baskette, M 2007, The chef manager, Pearson/Prentice Hall Upper Saddle River, NJ [ISBN: 0131189131]
  • Carmichael, JL., Collins, C., Emsell, P, Haydon, J. 2011, Leadership and Management Developement, 1st Ed., OUP Oxford [ISBN: 9780199580873]
  • Carroll, C 2007, Leadership Lessons From a Chef: Finding Time to Be Great, John Wiley & Sons Hoboken, New Jersey [ISBN: 0470125306]
  • Hayes, D; Miller, A; Ninemeier, J 2011, The Professional Kitchen Manager, Prentice Hall [ISBN: 9780131391741]
Supplementary Article/Paper Resources
  • Journal n/a, Hotel and Catering Review
Other Resources

Module Delivered in

Programme Code Programme Semester Delivery
DK_BCULA_7 Bachelor of Arts in Culinary Arts 6 Mandatory