PLAC6020 - Work Based Learning-Cul Arts

Title:Work Based Learning-Cul Arts
Long Title:Work Based Learning-Cul Arts
Module Code:PLAC6020
 
Duration:1 Semester
Credits: 5
NFQ Level:Fundamental
Field of Study: Placement
Valid From: Semester 1 - 2017/18 ( September 2017 )
Module Delivered in 1 programme(s)
Module Coordinator: Noel Murray
Module Author: CATHERINE O MAHONY
Module Description: The learner will undertake a relevant work placement of no less than eight weeks. The placement programme will enable the learner to develop an awareness of the working environment and to apply theoretical and practical knowledge gained in his/her programme.This placement is supported by a member of academic staff in CIT together with a workplace mentor. The aim of the placement is to introduce the learner to structured employment in a revelant work sector and for the learner to develop an understanding of the organisation and its procedures.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Analysis the nature of the work relating to the realistic culinary environment.
LO2 Identify how work is planned and organised at different levels within the culinary sector of the industry.
LO3 Contribute effectively to the business, working at a level commensurate with fulltime employment in a first post.
LO4 Communicate in a professional manner within the workforce.
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 MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).

6990 HOSP6001 Culinary Arts Operation
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.

Knife Skills, Food Safety Training, First Aid, Manual Handling.
 

Module Content & Assessment

Indicative Content
Communication
Management and communication processes within the enterprise.
Teamwork
Definition of teamwork, leadership and time management skills. The role of the culinary chef , key responsibilities within the work environment.
Performance
Evaluating performance, multitasking, setting and achieving goals, planning work schedule, ability to work unsupervised.
Problem Solving
Workplace related problems and suggestions for appropriate solutions. Dealing with conflict, roles of responsibility.
Leadership
Application of learning received in college to the management of resources and business processes.
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Reflective Journal The learner reflects on their experience and learning in the workplace. 1,2,3,4 70.0 Every Week
Practical/Skills Evaluation Supervisor assessment based on work skill assessment informed by employer feedback. 1,2,3,4 30.0 Sem End
No End of Module Formal Examination
Reassessment Requirement
Coursework Only
This module is reassessed solely on the basis of re-submitted coursework. There is no repeat written examination.

The institute reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Lectures - Preparation for placement 1.0 Every Week 1.00
Lecturer-Supervised Learning (Contact) Supervision of work placement, to include visit to workplace and interaction between supervisor and student pre- and post-placement 4.5 Once per semester 0.30
Lecture Lectures - Follow-up to placement 5.0 Once per semester 0.33
Independent & Directed Learning (Non-contact) Work Placement 80.5 Once per semester 5.37
Total Hours 91.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 1.63
This module has no Part Time workload.
 

Module Resources

Recommended Book Resources
  • CIT - Tourism and Hospitality Department 2011, Reflective Work Based Learning Journal
  • H. L. Cracknell, R. J. Kaufmann, 2005, Practical Professional Cookery [ISBN: 978-1-86152-873-5]
This module does not have any article/paper resources
Other Resources
 

Module Delivered in

Programme Code Programme Semester Delivery
CR_OCULA_7 Bachelor of Business in Culinary Arts 3 Mandatory