FdSc Culinary Arts Foundation degree at Coleg Llandrillo

This module aims to define marketing and promotion highlighting their functions and explaining their applications within culinary arts contexts. It aims to highlight the psychology of how consumers think, feel, reason, and select between alternative brands, products, and product and service providers.

Assessment: Marketing campaign rationale and exhibition/display notes and images (50%) / Marketing campaign exhibition/display and discussion (50%)

This module is designed to empower learners to execute various employment-related assignments. These tasks are collaboratively determined with employers/industry representatives and Grŵp-based staff, intending to furnish learners with a robust foundation and comprehension of their employability. Additionally, the module focuses on enhancing learners' ability to present themselves effectively as prospective employees within the contemporary hospitality industry.

Assessment: Individual portfolio (100%)

The Understanding Food & Beverage Operations module aims to provide learners with a solid understanding of the food and beverage sector of the hospitality industry. The module will investigate the differing aspects of this facet of the industry from an operational perspective and will incorporate a number of themes that show how the hospitality industry as a whole, and food and beverage provision specifically, influence and impact on local, national and international businesses, their employees,

Assessment: Essay (100%)

The module aims to develop the student's capacity to employ professional practice in food photography through the effective use of a range of equipment including digital cameras and their own smartphones. It will enable students to apply a range of lighting techniques in relation to food photography, use sets and backgrounds in relation to different types of food and reflect upon the processes involved in creating effective food photographs. In addition, students will gain an understanding of co

Assessment: Portfolio (60%) / Reflective Account (40%)

Satisfying inspections and compliance with food law is of prime significance in the food industry. It is therefore vital employees are equipped with both knowledge and the confidence to take responsibility, demonstrating competency in managing food safety. In line with the National Occupational Standards reflecting sector-specific needs, this module will provide a thorough understanding of food safety procedures emphasising the importance of HACCP implementation.

Assessment: Essay (60%) / HACCP Plan (40%)

As the shift in gastronomic focus shifts further from the Anglo-French-Italian paradigm, chefs and managers require a greater understanding of international foods. This module aims to develop the student's knowledge of international cuisine by exploring the culinary characteristics of world regions. As the attributes of prominent world cuisines are explored, traditional dishes, specialist equipment and commodities will be investigated. Opportunities to recreate a variety of authentic traditional

Assessment: Essay (50%) / Practical Performance (30%) / Analysis through designed document (20%)

This module aims to develop the study skills of the learners, enabling the production of sound academic writing and introducing the concept of critical thought. It will enable students to develop skills in academic research, writing and reflection

Assessment: Portfolio of Exercises and Tasks (100%)

This module will explore the significance of revenue, costings, and financial analysis within the culinary arts domain, emphasising the practical application of accounting methods and techniques within the hospitality/culinary industry context

Assessment: Portfolio of exercises (50%) / Open book exam (50%)

This module will consider the history of the production of wine and beer and their place in society with a particular emphasis on the culinary world. Wine and food matching will be explored along with the more contemporary beer and food matching.

Assessment: Promotional Poster & Presentation (50%) / Open Book Remote Exam (50%)

This module aims to provide students with a comprehensive understanding of sustainable culinary systems relating to the structured practices, techniques and traditions associated with food production, preparation and consumption which prioritise the sustainable management of natural resources and ecosystems. Practices include minimising food waste (management and behaviour), seasonal foods and sustainable menus, sourcing ingredients and supporting local farmers and producers.

Assessment: Menu compilation (40%) / Presentation and discussion (60%)

Food is a fundamental necessity, yet more than sustenance or nutrition; who eats what, how it is eaten and who eats with whom, helps shape culinary identity and culinary heritage. This module considers shifting food traditions and influences on food choice, including those linked to socio-cultural factors, religion, geographic location, diaspora and political stimulus. In addition the value of commensality will be appraised while recognising the relationship between generic dietary patterns and

Assessment: Essay (50%) / Practical Performance (20%) / Written Analysis (30%)

This module aims to investigate theoretical characteristics of gastronomy, subdividing and evaluating each category. The module will also appraise taste theory from an historical and progressive perspective, while recognising how the perception of taste can be influenced. Iconic chefs associated with contemporary gastronomy