CO1 To understand the concepts of sugar work
CO2 To understand the techniques for chocolate work
CO3 To learn about various cooked and uncooked desserts and their methods of preparation
CO4 To learn the methods of preparation of a variety of breads and cakes
CO5: To learn the contemporary techniques of plating desserts
CO1 Evaluate the principles of quality management and to explain how these principles can be applied within quality management systems
CO2 Identify the key aspects of the quality improvement cycle and to select and use appropriate tools and techniques for controlling, improving and measuring quality
CO3 Critically appraise the organisational, communication and teamwork requirements for effective quality management
CO4 Critically analyse the strategic issues in quality management, including current issues and developments, and to devise and evaluate quality implementation of plans
CO1 To provide learners with a full appreciation of the aspects of managing the rooms division department
CO2 To enable learners to identify and critically examine the role the rooms division manager in the management of hospitality operations
CO3 To ensure learners are fully aware of the importance of providing customers with quality accommodation services
CO4 To enable learners to identify the rooms division manager’s role as a leader and decision maker
CO1:Evaluate the forces of demand and supply of hospitality services
CO2:Grasp the practical applications of Utility theories
CO3:Determine appropriate pricing strategies for profit generation
CO4:Understand the macroeconomic forcers exercising controls over business firms
CO1:Define the basic concepts related to event management in sports
CO2:Analyse financial management in events
CO3:Evaluate the event management process
CO1:Understand the role of a Convention Services Management in Hospitality sector
CO2:Identify key components of an exhibition
CO3:Increase the vocabulary of industry terms and acronyms used in convention operations
CO4:Discuss the economic impact of conventions past & present
CO1:Know the different types of research
CO2:Develop tools for data collection in hospitality research
CO3:Develop tools for data collection in hospitality research
CO1: Analyze the foundational principles of their chosen research topic in culinary research with primary and secondary materials, and evaluate available information.
CO2: Apply the culinary principles to complex issues, and critique the operation of the culinary outlets from a policy perspective, individually.
CO3: Structure and prepare concise and cohesive report on the research topic. CO4: Reflect on their abilities to effectively undertake individual work.
CO1 Understand the unique role of Human Resource Management in the Hospitality industry
CO2 Recognise the distinctive nature of HR development in Hospitality firms in a multicultural context
CO3 Understand the strategic challenges of HR management in Hospitality and tourism