Module Details

Module Code: CULN B8002
Full Title Creativity and Innovation in Culinary Enterprise
Valid From: Semester 1 - 2017/18 ( September 2017 )
Language of Instruction:English
Duration: 1 Semester
Credits: 5
Module Owner:  
Departments: Unknown
Module Description: This module will have an applied culinary focus. Students will learn to use and develop creative thinking and idea generation techniques. They will learn how to take an open approach to innovation, to formulate appropriate new business strategies and structures to support innovation and new product development. In addition, they will learn how develop supportive organizational cultures to achieve maximum competitive advantage both from the perspective on an entrepreneur and an intrapreneur.
 
Module Learning Outcome
On successful completion of this module the learner will be able to:
# Module Learning Outcome Description
MLO1 Review and apply a range of creative thinking and idea generation (right-brain) techniques;
MLO2 Compare and contrast the key attributes and functions of managers and intrapreneurial managers and explain how these will influence the innovative culinary organization;
MLO3 Describe the key features of open innovation and demonstrate how open innovation may be incorporated as part of the culinary business strategy;
MLO4 Evaluate the critical elements of organizational structure for innovation;
MLO5 Assess seven key new product development models;
MLO6 Appraise the concept of corporate culture and its role in fostering a climate of corporate innovation and new product development.
Pre-requisite learning
Module Recommendations
This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named DkIT module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
No recommendations listed
 
Module Indicative Content
Creative thinking and idea generation techniqies
Introduction to and application of creative ideation techniques including (but not limited to), for example, brainstorming, visualization, extrapolation of data, exercises at synthesis levels: defining criteria for business etc.
Management vs. entrepreneurial (intrapreneurial) management
A review of the dimensions that characterize an entrepreneurial organization; A review of the differences between traditional and entrepreneurial (intrapreneurial) management.
Open innovation and business strategies for innovation
Open Innovation: definition and explanation and how it can embedded into organizational strategy. An assessment of the forces creating the need for entrepreneurial strategies; An appraisal of the key concepts surrounding strategic management as it relates entrepreneurship; An appraisal of the major elements of entrepreneurial strategy and the critical mistakes made when formulating entrepreneurial strategies; The formulation of proposals for the integration of entrepreneurship into the corporate strategy.
New Product Development
A study of the categorisations of the key new product development models: 1. departmental-stage models; 2. activity-stage models; 3. cross-functional models; 4. decision-stage models; 5. conversion-process models; 6. reponse models; 7. network models.
Organizational structure
A review research on optimal organizational design to support innovation,new product development and intrapreneurial strategies.
Organizational culture
A review of the concept and implications of culture and its role on fostering innovation.
Module Assessment
Assessment Breakdown%
Course Work100.00%
Module Special Regulation
 

Assessments

Full Time

Course Work
Assessment Type Project % of Total Mark 30
Marks Out Of 0 Pass Mark 0
Timing Week 9 Learning Outcome 4,5,6
Duration in minutes 0
Assessment Description
Students will be asked to identify a creative business in the sector and prepare and present a case study.
Assessment Type Project % of Total Mark 30
Marks Out Of 0 Pass Mark 0
Timing Week 6 Learning Outcome 1
Duration in minutes 0
Assessment Description
Students will be asked to develop an idea using the creative techniques learned and conduct preliminary market research to establish if there could be a gap in the market and a market in the gap.
Assessment Type Class Test % of Total Mark 40
Marks Out Of 0 Pass Mark 0
Timing Sem 1 End Learning Outcome 1,2,3,4,5,6
Duration in minutes 0
Assessment Description
The theories studied throughout the module will be assessed
No Project
No Practical
No Final Examination

Part Time

Course Work
Assessment Type Project % of Total Mark 30
Marks Out Of 0 Pass Mark 0
Timing Week 9 Learning Outcome 4,5,6
Duration in minutes 0
Assessment Description
Students will be asked to identify a creative business in the sector and prepare and present a case study.
Assessment Type Project % of Total Mark 30
Marks Out Of 0 Pass Mark 0
Timing Week 6 Learning Outcome 1
Duration in minutes 0
Assessment Description
Students will be asked to develop an idea using the creative techniques learned and conduct preliminary market research to establish if there could be a gap in the market and a market in the gap.
Assessment Type Class Test % of Total Mark 40
Marks Out Of 0 Pass Mark 0
Timing Sem 1 End Learning Outcome 1,2,3,4,5,6
Duration in minutes 0
Assessment Description
The theories studied throughout the module will be assessed
No Project
No Practical
No Final Examination
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.

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

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Lecturer led learning Every Week 2.00 2
Tutorial Contact Lecturer supported learning Classroom/Lab/Kitchen Every Week 1.00 1
Directed Reading Non Contact Lecturer to prescribe appropriate reading material Every Week 3.00 3
Independent Study Non Contact Student to work indpendently based on guidance received Every Week 3.00 3
Independent Study Non Contact Provision of resources and/or provision of feedback online Every Week 1.00 1
Total Weekly Learner Workload 10.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Lecturer led learning Every Week 2.00 2
Tutorial Contact Lecturer supported learning Classroom/Lab/Kitchen Every Week 1.00 1
Directed Reading Non Contact Lecturer to prescribe reading material Every Week 3.00 3
Independent Study Non Contact Student to work independently based on guidance received Every Week 3.00 3
Independent Study Non Contact Provision of resources and online feedback online Every Week 1.00 1
Total Weekly Learner Workload 10.00
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • Kuratko, D., Morris, M.H. and Covin, J.G.. (2011), Corporate Innovation and Entrepreneurship, 3rd. South Western Cengage Learning International, [ISBN: 9781111526917].
  • Trott, P.. (2017), Innovation Management and New Product Development, 6th. Pearson, Harlow, [ISBN: 9781292133423].
  • Davila, T., Epstein, M.J., Shelton, R.D.. (2013), Making Innovation Work, 2nd. Pearson Education, New Jersey, [ISBN: 978133092585].
  • Ries, E.. (2011), The Lean Start-up, 1st. Portfolio Penguin, London, [ISBN: 9780670921607].
  • Chesborough, H.W.. (2003), Open Innovation, Harvard Business School Press, [ISBN: 9781578518371].
  • Christensen, C.M., Raynor, M.E.. (2003), The Innovator's Solution, Harvard Business School Press, Boston, [ISBN: 9781578518524].
  • Cochrane, S.. (2016), Your Creative Mind: Disrupt Your Thinking, Abandon Your Comfort Zone, Develop Bold New Strategies, Career Press, Wayne USA.
Supplementary Book Resources
  • Saurabh Gairola. (2009), Culinary Innovation: Strategy for Sustainability in Hospitality Industry.
This module does not have any article/paper resources
Other Resources
  • [Journal], World Scientific. The International Journal of Innovation Management.
  • [Journal], Emerald Insights. Journal of Business Strategy.
  • [Journal], Taylor & Francis On-line. Enterprise & Innovation Management Studies.
  • [Journal], Wiley Online Library. Journal of Product Innovation Management.
 
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