Course Handbook

Foundation Degree International Culinary Arts - Pastry

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Foundation Degree in

international Culinary Arts –

Pastry

Course Handbook

2013-14

Version No 2 © 2013

London School of Hospitality and Tourism

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Course Name

Course Handbook

Contents

Page No.

Section 1 Key Information

1.1 Welcome to the Course 3

1.2 Overview of the Course 4

1.3 Sources of Help and Support 4

1.4 Facts and Figures 5

1.5 Your Responsibilities 5

Section 2 Structure and Content

2.1 Introduction 7

2.2 Award Title, Exit Points and Progression 8

2.3 Course Philosophy, Aims and Objectives 8

2.4 Course Outline 9

2.5 Module Summary 9

Section 3 Learning, Teaching and Assessment

3.1 Learning and Teaching Approaches 13

3.2 Assessment 3.3 Graduate Attributes 17

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Section 4 Student Support and Guidance

4.1 Introduction 18

4.2 Learning Support 18

4.3 Induction 22

4.4 Workplace/Practice Support

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Section 5 Quality Management and Enhancement

5.1 Course Management 23

5.2 Student Evaluation 23

5.3 Course Committee/Board 24

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Key Information

1.1 Welcome to Course

Welcome to the London School of Hospitality & Tourism

We are delighted that you will be joining us as a student this year and look

forward to welcoming you in September. We hope that you will enjoy and be

challenged by your studies and that you will find your time well spent with us. Not

surprisingly we consider that the courses you are about to study are the best but

what’s more important The London School of Hospitality & Tourism was awarded

“Winner of The Queen's Anniversary Prizes for Higher & Further Education

2009”. The Learning Skills Council awarded us a “Centre of Vocational

Excellence” and said “the curricula are up to date and relevant and meets the

needs of students and employers”. In 2007 the School was awarded the great

accolade as having the best training restaurant in the UK by Restaurant

magazine. Also in 2008 The British Hospitality Association gave the School their

centenary prize for providing exemplary hospitality education.

In 2010 the School was awarded its second Oscar of the catering world the only

University in the UK to hold two of these awards.

In 2012 we won a number of awards and were invited to prepare and serve a

jubilee lunch for her majesty Queen Elizabeth II in South London; the Queen met

and spoke to a number of our students and staff. Also we were delighted to

welcome to the School Mr Keith Williams Chief Executive of British Airways who

gave a talk to the Airport and Airline students on his experience at British Airways.

In the current year 2013 we have had the pleasure of welcoming a number of

industrialists to the University. These have included CEO and General Managers

of large companies; we were also delighted to welcome Heston Blumenthal who

worked with our students to prepare a special dinner for West London Business

executives.

In 2008 the Senior HMI Inspector on a good practice visit remarked on the

outstanding quality of the courses and particularly highlighted the excellent quality

of teaching and learning. The School has also won two medals of excellence in

the World Skills competitions. In 2011 our Management students won the

Institute of Hospitality university debate beating all the other universities that

entered. This demonstrates the clear ability and knowledge our students gain

when they are with us and this enhancing their employability.

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You will be joining a large School with over 1,500 students on a range of courses

such as Hospitality, Tourism, Airline and Airport, Business Travel and Tourism,

Event Management and Culinary Arts so you will meet a wide range of fellow

students. Of course, within the University generally there are many more students

both from the UK and internationally and they are studying such subjects as

media, music, business, law, and health, so you will meet lots of new faces from

many walks of life.

The School, as you would expect, has extensive contacts with key players in

industry. A past student, Alistair Telfer, is the Chief Executive at the Oxford and

Cambridge Club, Pall Mall and is on the Alumni Committee at the University of

West London; he can really tell you about all the issues involved in managing a

luxury establishment. Lionel Benjamin ex-student; Director of The Ability Group

served as the Director of a number of London 5 star hotels; he is also an

Honorary Professor. In the world of catering Professor James Martin, Celebrity

Chef, and Prue Leith, writer and chef, are both Honorary Doctors of the

University. Gary Rhodes, Raymond Blanc, Brian Turner, Michel and Albert Reux

and Antony Worrall Thompson, are, besides being celebrity chefs, Honorary

Professors and strong supporters of the School. The Chief Executives or

Managing Directors of Thompson Tour Operations, Thomas Cook Travel, MVM

London and Cobra Beer are all supporters of this exciting dynamic innovative and

creative School, our success is because of our students who are our

ambassadors’ and work in the industry at senior levels.

This year one of our recent graduates launched his first book at the University;

Will torrent Patisserie at home, now on sale in every Waitrose Supermarket in the

UK. He joins other successful alumni who have published books recently

including Lorraine Pascale; follow her most successful television series on BBC2.

As you know, you will be studying on the Ealing campus and many students take

full advantage of the facilities in the Ealing area ranging from parks, museums

and cinemas as well as some great shopping and leisure centres.

There is too much to tell you about here so be sure to be at the induction

programme when we have got lots more really important information for you. Of

course, there is some boring form filling to ensure we get you registered for

everything but we are also really looking forward to meeting you and answering

the questions you are bound to have about this important decision you have

made about your future here with us and your longer term career plans. We have

enclosed lots of information in this pack to answer some of these questions, so

please take the time to read through it.

The Academic and Administrative Teams

from the London School of Hospitality & Tourism

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1.2 Overview of the Course

This handbook contains information based on a Course Specification formally approved by the University. The relevant sections of the specification, for example, the course’s aims, module content, learning outcomes, teaching and learning methods, assessment requirements, are incorporated into the handbook. The full Course Specification is available from the Course Leader. For information regarding the University Regulations, Policies and Procedures, please see the current Student Handbook, relevant supplement and the website. The regulations applying to a student will be those in place for the academic year of their enrolment.

1.3 Sources of Help and Support

Course Leader: Steven James Administrative contact: Fiona Jones Email: steven.james@.ac.uk Email: Fiona.jones@.ac.uk Telephone: 020 8231 2305 or 2996 Telephone: 020 8231 2594

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1.4 Facts and Figures

Teaching and Learning Data

Percentage of students’ study time: Level 4 Level 5 Level 6

Scheduled teaching & learning time 40% 40% N/A

Guided independent study time 60% 60% N/A

Time on placement N/A N/A N/A

Assessment

Percentage of final marks assessed by: Level 4 Level 5 Level 6

Exam 40% 40% N/A

Coursework N/A N/A N/A

Practical 60% 60% N?A

NB: These numbers are derived from the most recent data available from Unistats, and should be regarded as estimates only. Figures are based on an anticipated pattern of module choices during students’ time on the course, and may be subject to changes which are outside the control of the course team.

1.5 Your Responsibilities

For a full description of your entitlements and responsibilities please consult the Student Handbook. http://www..ac.uk/students/Current_students.jsp The course team and other University departments will always contact students via your student email address. So please ensure that you check your University email account regularly. Students join the course from many cultures, with a wide age range and with very varied academic and experiential backgrounds. You and your fellow students will have joined us from a variety of professional backgrounds.

Entry requirements for the course are:

NVQ Level 3 Patisserie and Confectionery (subject to interview) All applicants should be employed in an appropriate pastry

department Accreditation of Prior Experiential Learning (APEL): student who

have worked in a range of hospitality outlets but who have no formal qualifications will be considered at interview

All applicants and students will be assessed on an individual basis to ascertain the best way forward for them to gain the qualification and realise their potential

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Applicants without formal qualifications will be subject to a personal interview with the Course Leader, a decision will be reached based upon an assessment of the applicant’s life skills and educational ability to develop at the levels required

Uniform and Equipment Uniform and equipment requirements reflect both industry norms and safety requirements. Most of the equipment you will need will be provided by the University; however you are required to provide full, clean uniform for yourself. All students embarking on the Foundation Degree in International Culinary Arts Pastry must have the required uniform and equipment for the start of session.

This means that all chefs must come to each practical lesson following these criteria:

1. Clean chef hat (preferably white) 2. Clean white chef jacket 3. Clean black chef trousers; or chequered blue and white chef trousers 4. Clean white chef apron; or blue and white butcher’s apron 5. Kitchen safety shoes on (no trainers or open toe sandals) 6. Each student should bring paper and pencil 7. Knives and utensils suitable for the practical session 8. No wearing of bracelets, loose earrings or nail varnish 9. Please put mobile phones on silent and any other electronic devices 10. Be well-groomed, clean and tidy Please note it is your responsibility to ensure you have the required equipment and/or uniform - failure to do so might impede your ability to take part in the practical elements of the course.

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Structure and Content

2.1 Introduction

Using your handbook

This handbook is for students undertaking Foundation Degree in International Culinary Arts Pastry as a specialist course on a part time study mode. The handbook is an essential document for you and we have tried to make it as accurate and informative as possible.

However, it is important to note that as a student at UWL you will also receive other sources of essential and invaluable information regarding your academic and social life at the University this will include other handbooks and documentation, which will include:

Student Handbook

Module Study Guides

Learning Skills Development Workbooks

This handbook provides a general introduction to the course and its various components and you should read it carefully when you enrol - at whatever stage or year this takes place. It is also a good idea to re-read it and refresh your understanding at the start of each semester.

The handbook contains essential information about the International Culinary Arts Course. Details about University regulations which affect you, such as pass criteria and progression regulations, as well as procedures for extensions to assignment hand-in dates, mitigation, appeals and so on, are provided in your UWL student Handbook.

Please take the time to ensure that you not only read them but fully understand them! Your Course Leader or Learning Skills Tutor will be

happy to explain anything you do not fully understand.

This handbook is for you, so please feel free to make helpful comments on the style of presentation and contents.

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2.2 Award title, Exit Points and Progression

This course encompasses 12 modules over two years, gaining a total of 240 credits. After 1 year of study at Level 4 and, subject to your achieving 120 credit points, you may stop off with the award of a Diploma in International Culinary Arts. After 2 years of study and, subject to your achieving a total of 240 credit points, you will receive the award of a Foundation Degree in International Culinary Arts. Successful completion of the Foundation Degree in International Culinary Arts will lead to you being accepted onto the BA (Hons) in International Culinary Arts.

2.3 Course Philosophy, Aims and Outcomes

The programme is intended for professionals already working in the specific kitchen areas, both from the local area and from overseas, where hospitality and tourism is a major economic driver. It allows you the student to gain a higher-level qualification based on your craft skills allowing you to further develop and enhance them. The programme also provides a vehicle for personal and professional development crucial to success in the hospitality and tourism industry, where the ability to communicate effectively with colleagues and customers is vital in today’s commercial environment. The hospitality industry is diverse, comprising major sectors such as hotels, public sector catering, contract catering, restaurants, pub retailing and leisure centres. The demand for skilled managers with operational ability is paramount. The hospitality and tourism industry employs millions of people worldwide and is the largest industry in the world, still growing. The entire programme provides an invaluable contribution to the concept of life-long learning. At the end of your period of study you will have developed the skills to assist you to continuously learn and update within the subject. This will develop your skills and personal qualities, which are of importance to all aspects of your working life. The Foundation Degree in International Culinary Arts will give you the confidence for you to further your career opportunities in many areas such as: major hotels, restaurants, contract catering, event catering, airline catering, research and development, television and journalism as well as broadening world travel prospects.

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2.4 Course Outline

What is included in each module?

Each module requires 200 hours of study; this study time is broken down into 42 hours of timetabled class contact / lab work and 158 hours of personal and group activity, guided study, and preparation for class and module assessment requirements.

Each module tutor will issue you with a module study guide. These will

contain details of the aims, objectives and content of the module. They

will also provide a weekly course outline, and full details of the

assessment subjects and requirements. The module study guide will

also provide you with important information regarding the module

leader: e-mail address, telephone contact, voice-mail and office location

(this information can also be found in the “Who’s Who section at the

front of this handbook).

The following brief module summaries are intended only as a guide - please ensure you check the detail and your understanding of the requirements of each module with your module tutor and module study guide.

2.5 Module Summary

Level 4 modules:

Pastes and Tea Pastries This module starts the course as it will provide a foundation element to many

of the modules which follow. It introduces all basic pastes, short, sweet, choux, puff etc as well as a range of speciality pastes, incorporating them into a variety of tea pastry products.

Assessment: timed practical and multiple choice theory test

Fermented Goods and Tarts

This module promotes the acquisition and development of skills involving both

the basic science and practical handling of a diverse range of products e.g. morning goods: croissant, brioche, Danish, and pastries: tea cakes, buns -individual and multi-portion products. Including traditional and modern methods of producing fermented goods, with and without improvers. In addition a range of classic and modern tarts will be included, a natural follow-on from the paste module previously.

Assessment: timed practical and a 2000 word essay

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Gateaux and sponges

This module incorporates the modern and classical processes including

technology based improvers and emulsifiers and pre-mix products enabling the student to refine skills, including fine piping, and produce a range of gateaux and sponge goods in a variety of forms: individual pieces, slices, sheets, pyramids, domes and troughs.

Assessment: timed practical and 4 x 500 word short answer questions

Petits Fours and Sweetmeats

This module demonstrates the making of classical and contemporary petits

fours, sec and glace, in a wide range of base mediums. It also introduces the skills associated with chocolate work when moulded pralines are produced, which is a valuable prelude to the in-depth chocolate module that will ensue in the 2

nd year of study.

Assessment: presentation which encompasses practical and theory test and a

portfolio of work

Plan, Manage & Monitor own Personal Development

This module concentrates on you developing your own resources. It

encourages you to problem solve and to identify opportunities to use problem solving techniques in both the practical and theoretical lectures and seminars. Soon after starting the module you will quickly be able to use the material learnt in your own workplace. This module also introduces you to monitoring and reviewing your resources.

Assessments: presentation based on your own place of work and new

developments they have been involved in, and portfolio of continuous professional development

Food Microbiology and Hygiene This module will emphasise and secure the route of health and hygiene in the

kitchen by evidencing the microbial contaminants in foods and practices. Assessment: workbook and short answer theory test

Level 5 modules:

Hot and Cold Desserts

This module will draw on a multitude of techniques and commodities to elicit ideas and combinations from the individual. It will culminate in assessment of the student’s own dessert developed throughout the course.

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Assessment: dish development documented in form of a report.

Chocolate and Marzipan Modelling

This module further encourages and develops design, colour and presentation skills for marzipan and chocolate work to produce items in all types of moulding and chocolate flavoured coatings, primarily for large and small display / presentation work and decorations suitable for pastries, gateaux, desserts and cakes.

Assessment: practical centre piece development and essay.

Sugar Work and Pastillage Design

This module completes the advanced development of centre pieces encompassing all techniques that can be applied to sugar and isomalt including: pouring, piping, blowing, pulling, ribbon, rock sugar and pastillage. Students will grow their own style and techniques combining colours and textures as a finale to this programme and design their own centre piece to be made under time constraints in a formal assessment.

Assessment: timed practical centre piece with a documented design portfolio which will include specifications and development stages of your centre piece, along with 10 research questions.

Human Resource Management Food production operations are complex organisations involving people from diverse backgrounds and life experiences. Therefore, in order to manage effectively in the future you will need to have knowledge of how to understand people and their relationships within the organisation and its culture This module will help you develop the skills to effectively manage people in the organisation. Assessment: Is based on two elements - Element 1 is an open book exam identifying an HR problem or issue within the industry, this requires key research discussion. Element 2 is a report based upon your research analysis and recommendations and a verbal presentation of your findings to your peer group. In addition there will be formative assessment in week 8.

Management of Food Production and Resources

This module builds upon the experience and knowledge gained across the Level 4 modules, developing the students’ food production management skills and assisting in the evaluation of food production systems, whilst enhancing design skills and product development knowledge.

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Assessment: Individual assignments encompassing the design and operational aspects of food production systems and the health and safety, hygiene, and quality aspects of systems, closed book exam.

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Learning, Teaching and Assessment

3.1 Learning and Teaching Approaches

The key characteristics of the programme are to support students in developing complex practical skills, knowledge and understanding of the delivery of products and services within the hospitality industry especially in relation to food preparation and production management.

The student’s practical skills, knowledge and understanding are developed through practical activities within the School and the work environment. The theoretical components are integrated into practical activities but are also explored through lectures, seminars and case studies. This develops the students’ integrated learning and understanding of hospitality products and services. The course is designed to develop a high level of cognitive interpersonal, social and management skills needed to perform effectively as a pastry chef in a complex and challenging organisation. The programme is constructed on a modular basis offering flexibility in the management of learning and assessment. The Level 4 modules in the first year, introduce you to fundamental practical culinary skills underpinned by theoretical knowledge. Personal Professional Development is a module which runs alongside the practical modules and the year culminates with Microbiology, essential study for Health and Safety practice at this level.

The second year with Level 5 modules further extend your practical skills building on from Level 4 and aims to develop independent thinking and planning with innovation and artistry. Management of food production and resources focuses on specific kitchen management skills, in addition, a specialist Human Resource management module is undertaken.

Each module study guides give you details of the learning and assessment you will undertake, for each single module you are expected to undertake 200 hours of work this work time will include: class time, laboratory work, time spent on assessment and time spent preparing for classes and general reading. In most cases the work you need to do for your module is identified in your module guide, this guide is there to help you and enable you to get the most

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from your contact with tutors and your peer group. If you do not understand any aspect of the assessments or activities then you should contact your tutor. All tutors are contactable by phone, e-mail, or by making an appointment to speak with them at time convenient to you both. Tutor contact details can be found at the front of this handbook in the “Who’s Who” section.

3.2 Assessment

Assessment is designed to both assist you the student in your development of knowledge and skills, and to check that learning has been effective. A mixture of report, project, observation and examination techniques is intended to provide you with an appropriate assessment schedule.

The modules of study and their corresponding assessments are designed to enable students to utilise independent and group processes through research, synthesis of the information and the presentation of activities and assignments (A matrix showing the criteria for assessment and the corresponding marking allocation can be found in the appendices section of this handbook). In addition, the programme recognises that an important part of the learning process is the development of students’ self-confidence. To this end the students are provided with opportunities to maximise their independent learning abilities.

The Assessment Schedule is important; it is attached at the back of this

handbook. You need to make sure you transfer the hand in dates to

your personal diary and that you think about how long each

assessment will take so you begin working on them in good time. Your

personal tutor will help you with you time management planning, but

the actual practice is up to you!

If your assessments are late then there are penalties. If your work is

handed in within 7 days of the deadline then the maximum mark will be

40%. If it is later than 7 days then the mark will be zero. Of course if

there are real and serious reasons why you have not been able to hand

your work in then there are procedures to cover this. You need to make

sure you are familiar with the rules, these are in the University

Regulations Handbook and are the same for everyone. The University regulations apply to this programme as given in the UWL Student Handbook. These regulations stipulate that you must pass all your modules with a minimum of 40% overall. The details of assessments and their weighting are explained in each module study guide. The prevailing regulations regarding progression though the module levels ARE:

Part/time Foundation Degree students must submit for all assessments

for which they are enrolled (6 each academic year).

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To progress between levels, students must have:

i. Submitted for assessment and passed modules to the value of 100 credits

and ii. Submitted for assessment in the modules accounting for the remaining 20

credits.

3.3 Assessment timetable

Level 4:

Module title Module

Code

Module Study

period/

semester

Credits Assessment

dates

Pastes and Tea Pastries

CA4FDO2E

Single Semester 1 Weeks 1-7

20 tbc

Fermented goods and tarts

CA4FD03E

Single Semester 1 Weeks 8-14

20 tbc

Gateaux and sponges

CA4FD04E

Single Semester 2 Weeks 1-7

20 tbc

Petits Fours, Sweetmeats

CA4FD05E

Single Semester 2 Weeks 8-14

20 tbc

Plan, Manage & Monitor own Personal Development

CA4FD01E

Single Semesters 1 and 2

20 tbc

Food Microbiology and Hygiene

CA4FD10E

Single Semesters 2 and 3

20 tbc

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3.4 Assessment timetable

Level 5:

Module title Module

Code

Module Study

period/

semester

Credits Assessment

dates

Hot and Cold Desserts

CA5FD11E

Single Semester 1 Week 1-7

20 tbc

Chocolate and Marzipan Modelling

CA5FD13E

Single Semester 2 Weeks 8-14

20 tbc

Sugar Work & PAstillage Design

CA5FD28E

Double Semester 2 Weeks 15-28

40 tbc

Human Resource Management

CA5FD15E

Single Semesters 1 and 2

20 tbc

Management of Food Production and Resources

CA5FD16E

Single Semesters 2 and 3

20 tbc

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3.3 The University of West London Graduate Attributes

In 2011, the University defined the Graduate Attributes as representing a set of abilities acquired by students during their period of study at that go beyond simple acquaintance with a subject. They reflect the University’s approach to education which includes developing graduates who are well prepared for employment, adopting a definition of ‘employability’ that includes creative and enterprising attributes, lifelong learning attitudes, and an awareness of the global context since educational and working experience are necessarily anchored in the context of the wider world. Graduate Attributes are embedded in the subject and involve preparedness and the confidence to analyse; question; categorise; interpret; see relations; explain; theorise; and reflect with reference to the broader context. Graduating at the University of West London means that you will be developing the following Graduate Attributes and become:

A creative and enterprising professional

A reflective and critical lifelong learner

A globally aware individual Follow the link below for an interactive representation of these attributes: http://hermes..ac.uk/grad_attributes/

How will you acquire and record these attributes? A number of courses use PebblePad to record the Graduate Attributes. You may wish to discuss this with your tutors, and your Personal Tutor.

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Section

4

Student Support and Guidance

4.1 Introduction

The University of West London has a well-developed range of services and facilities to help support you through your course. You will find fuller details within the Student Handbook. Below we cover some of these arrangements but more information will be available during induction. Throughout the course, each student will have access to a variety of sources of support depending on individual circumstances and needs. Each student will be supported via a Personal Tutor and, in some instances, a Mentor. If you have a disability, information and support is provided by the University through: the Disability Team located in Student Services; the Disability Handbook: the Student Handbook and through the University website.

4.2 Student Support

Personal Tutor

The development of learning skills is an important aspect of your course and is designed to provide you with the personal learning skills to ensure that you take full advantage of the opportunities offered. You will be allocated a Personal Tutor who will support you in identifying any particular learning needs. This could include any or all of:

An initial diagnostic activity to help identify strengths, preferences and areas where additional support would be helpful

The offer and provision of specific and ongoing support in areas identified

A ‘mixed’ approach in which specific learning skills will be addressed within modules such as report or essay writing, group working or delivering presentations

The development of Learning Skills and Graduate Attributes through using a range of media, in particular the University’s chosen e-portfolio system, PebblePad.

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West London Online (Blackboard)

West London Online uses software called Blackboard to provide students with a Virtual Learning Environment. This site will give you access to learning and teaching resources uploaded by your lecturers, along with communication forums such as discussion boards and blogs to support your learning. On some modules you may also be required to submit work for assessment via Blackboard.

B

Logging on

Log on to West London Online at http://online..ac.uk You will have been provided with your login details shortly before the start of the course, via an email to your personal email account, and these details will also be available as part of your induction course. If you have any problems accessing or using your account, please:

See a member of staff in your nearest IT Suite or Library

Or use the Forgot Your Password routine to generate a new password Please note: you will need to be able to access your University email account in order to use this routine. If you do not see all of your modules in your Blackboard course list, please contact your School administrative office in the first instance, to check that you have been correctly enrolled.

PebblePad

PebblePad is a Personal Learning System which is used at the University of West London to help you:

Reflect on the way you learn

Keep a record of, and comment on, your skills and achievements, your experiences and what you’ve learned – both on the course and in your wider life

Prepare for future employment. With PebblePad, you will be able to:

Build your own electronic portfolio (e-portfolio) of achievements, skills and experiences, which you can then package into one or more “webfolio”.

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Share documents, images, videos, and sound files, with your tutors, with other students, or anyone else you choose to share with (e.g. workplace mentors, or potential employers)

These e-portfolios will be used as a form of assessment in some modules. You will be able to use PebblePad throughout the duration of your studies at the University of West London, and to take it with you (for a small sum of money) when you leave the University. You will be able to present it to potential employers via a weblink. Logging on

You can access PebblePad at www.pebblepad.co.uk/ using the same username and password as for your University of West London email account.

Blackboard and PebblePad help and support

There are Help Pages, covering both Blackboard and PebblePad, at http://.ac.uk/westlondononline All technical issues with Blackboard and PebblePad should be reported to the IT Service Desk. You do this by:

Speaking to staff in any IT Suite or Library

Calling 0300 111 4895 (internal phone extension 4895)

Emailing itservicedesk@.ac.uk

Learning Support

Learning Support is free and available to all students. Your first point of contact for any enquiry about support available for writing, maths, structuring essays, revision techniques, or any other support you require with academic skills is learning.support@.ac.uk .

You will also find online self-help and self-tests on academic writing, plagiarism, grammar and punctuation, and time management. These are

available at Study Support Online. Look for the link to Study Support Online when you log on to West London Online (Blackboard) http://online..ac.uk . The University offers an English and Academic Skills programme for

international and overseas students. This programme runs before the course start date with additional support sessions during the period of study. Please contact learning.support@.ac.uk for further information.

The University also offers you the opportunity to test and improve your own academic skills at leisure, in your own time. This test is free and available for the duration of the course. It can be found on the Study Support Online ‘community’ inside West London Online (Blackboard). Look for the link to

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Study Support Online when you log on to West London Online (Blackboard) http://online..ac.uk

One-Stop-Shop

Students can benefit from a variety of support services during their studies. The One-Stop-Shop offers professional services which are free, impartial and confidential. They offer information, advice and guidance to students in a variety of ways e.g. face-to-face, telephone, email, Skype. They cover matters such as:

• Accommodation and Housing Rights • Benefits • Counselling and Faith • Disability Support • Funding and Bursaries • Hardship funds • Immigration (Visa) • Money Management

They aim to answer all your questions, or direct you to someone who you can talk to. They are located on Ground Floor, C Block, St. Mary’s Road, Ealing with a satellite service to Paragon and Reading, including drop-in sessions (these are advertised on each site). Opening hours: Monday to Thursday 9.00 to 5.00pm Friday 10.00 to 5.00pm For further information on each area go to: http://www..ac.uk/students/Support_for_students.jsp Email: onestopshop@.ac.uk Telephone: 020 8231 2573 / 2991 / 2739

The University Library

The University Library provides a wide range of services, resources, advice and help to support teaching, learning and research across the institution. There are two physical libraries:

The main campus Library in St Mary’s Road

The Health Library on the second floor of Paragon House

There is also a virtual library at the Berkshire Hub providing access to all our e-resources and which is fully supported with professional Library and IT help and advice.

The Library’s print resources currently consist of over 150,000 books, a range of printed journals and a wide selection of DVDs. Additionally, students and staff have access to over 100 online databases, thousands of e-journals, approximately 450 e-books, and a digital archive of off-air broadcasts. All the

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Library’s resources are searchable by using our online discovery tool, Summon, which makes finding information simple and straightforward both within the University and externally. All students are automatically members of the Library. The Unique card is also the Library card, and borrowing rights are automatically set according to your course and student status. Self-service machines are available at all Libraries, allowing for independent borrowing when service desks are not staffed. The Academic Support Librarians provide help and support throughout the learner journey, running training sessions on a regular basis on topics such as Refworks and referencing, or database search strategies, and offering one-to-one advice on finding detailed resources for assignments by appointment. The University of West London is a member of the Society of College, National and UK Libraries (SCONUL), and M25 Libraries consortia. These organisations allow University of West London students access to other HE institutions’ libraries and specialist libraries within London and throughout the UK. Further information including opening hours and contact details is available at: http://library..ac.uk/use/sites/opening_hours.html

4.3 Induction

Induction will take place in the two weeks before the launch of the first modules which will take place in week 1. This will give an overview of the program , University and the facilities which are available to complement the program. During this period there will also be a three hour session for PPDM and HR modules (whichever is appropriate) to front-load the information

4.4 Workplace/Practice Support

As a practising chef you will be employed in a recognised professional establishment. Much learning and evidence of this is gathered in the workplace, a requirement of the Foundation Degree in International Culinary Arts. This will enable you to practice and perfect your pastry skills and is crucial for thorough application and development of your learning. You will also be urged to seek a workplace mentor who will monitor and support your progress.

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Section

5

Quality Management and Enhancement

5.1 Course Management

We need to know, at regular intervals, how you are getting on with the Programme. This is about your own personal performance and also about what you think about the Programme, changes you would like to see and so on. We will seek your views using questionnaires, talking with you each week, hearing from your representatives in Programme meetings, receiving feedback from you about your modules etc. The formal minutes of Programme meetings will be put on Blackboard for you to see. You will also want regular feedback from us about your work. We provide you with feedback on all you r assessed work and as you will see from module study guides (MSGs) we will offer you earlier feedback on some work that is submitted at a draft stage.

5.2 Student Evaluation

The University strongly believes in student participation and you are en ouraged to play an active part in the life of the university. On way you can do this is to put yourself forward as student representative for your Programme at whatever level of study you are completing. You will receive formal training from the Students’ Union in what is required and may be asked to sit on a number of subject, Programme or faculty related committees to contribute to debate and decisions regarding current issues and future developments and to submit other students opinions. This looks good on your CV as well! If you believe you can contribute effectively and will be able to represent the views of other students on your programme, please talk to your Programme Leader or contact your SU Representative.

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5.3 Course Committee/Board

Course Committee/Board meetings will be held on: Semester 1 (TBC) Semester 2 (TBC)