Short Title:Culinary Events Project Management BABC
Full Title:Culinary Events Project Management BABC
Language of Instruction:English
Module Code:CUPM H4000
 
Credits: 5
Field of Study:Hotel, restaurant and catering
Module Delivered in 2 programme(s)
Reviewed By:DAMIEN ROCHE
Module Author:Siobhan Jacob
Module Description:This module aims to provide learners with the ability to appraise the application of project management skills to culinary food events within a food organisation.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Critique the role of project management plays in delivering on social, organisational and personal benefits and identify factors which impact on project success.
LO2 Integrate and synthesise basic project management concepts and knowledge areas into a personal knowledge base which learners can relate to established project management bodies of knowledge.
LO3 Recommend methods of increasing productivity and reducing waste through the application of project management principles.
LO4 Demonstrate competency in the application of a basic project management skills and techniques
 

Module Content & Assessment

Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Project Individual Project: A critical review of the project management of a Culinary Event:Students will be assessed on the following: 1. Project Initiation & Design 2. The Event Plan 3. Work Breakdown Structure (WBS) 4. Scheduling Techniques 5. Resource and Budget Planning 6. Critique and analysis 4 40.00 Sem 1 End
Short Answer Questions Written in-class Test 1,2 15.00 Week 11
Short Answer Questions Written in-class test 1,2 15.00 Week 20
Reflective Journal The reflective learning journal provides a template for the participant to consider learning events related to the programme learning, what they learned from the event, and their consideration of how this may affect their professional practice in the future. 2,3,4 30.00 Ongoing
No End of Module Formal Examination

TU Dublin – Tallaght Campus reserves the right to alter the nature and timings of assessment

 

Module Workload

This module has no Full Time workload.
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecturer Supervised Learning A portfolio of evidence will be accumulated over the duration of the course in planning and delivery of Culinary event/project operations. The portfolio wil be reflective in nature and will provide evidence of practical and theoretical skills aquired over the duration of the programme 2.00 Every Week 2.00
Independent Learning Self Directed Learning 5.00 Every Week 5.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 2.00
 

Module Resources

Required Book Resources
  • Razaq, Raj,Walters, Paul. 2017, Events Management,Principles and Parctice, Third Ed., Sage London [ISBN: 978-1-4827-3]
Recommended Book Resources
  • Saylor 2001, Project Management from Simple to Complex:, Saylor Academy Publications
  • Silvers J 2004, Professional Event Coordination ., Wiley New Jersey
  • Ariely. D, 2010, Predictably Irrational, Revised and Expanded Edition: The Hidden Forces That Shape Our Decisions:, Harper Perennial. New York
  • Medcalf, P. 2004, Marketing Communications : an Irish perspective. ., Gill & McMillan Dublin
This module does not have any article/paper resources
Other Resources
 

Module Delivered in

Programme Code Programme Semester Delivery
TA_HABTC_B BA (Honours) in Botanical Cuisine (Ab Initio Level 8) 8 Mandatory
TA_HBOTC_B BA in Botanical Cuisine (Honours) 2 Mandatory