From level 0 to a Masters degree

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From level 0 to a Masters degree

• Culinary Arts in Sussex in 2008
• Pete Odgers
• University of Brighton

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Why culinary arts?
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• Why culinary arts?
• Increased awareness of diet and healthy eating
• Obesity and who wants to be fat
• Additives ruin your head
• and your body

4

• Why culinary arts?
• Ethical food consumption
• Food miles, packaging
• and the environment

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• Why culinary arts?
• Celebrity celebrity - celebrity
• Jamies school dinners
• Ramseys F word
• Steins food heroes put local
• English food on the map

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• Why culinary arts?
• Cooking is no longer a poofy job
• Cooking is sexy
• Cooking is fun
• Cooking is good for you
• Cooking is well paid

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• Why culinary arts?
• Increased awareness of diet and healthy eating
• Obesity and who wants to be fat
• Additives ruin your head and your body
• Ethical food consumption
• Food miles, packaging and the environment
• Celebrity celebrity - celebrity
• Jamies school dinners
• Ramseys F word
• Steins food heroes put local English food on
  the map
• Cooking is no longer a poofy job
• Cooking is sexy
• Cooking is fun
• Cooking is good for you
• Cooking is well paid

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• Why culinary arts in Sussex?
• SLN mapping exercise showed NO curriculum
  provision above level 3
• in Sussex
• Decision to create level 0 to FdA
• to MA provision

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From level 0 to a Masters degreeCulinary Arts in
Sussex in 2007 Level 0 to level 3

• GCSE Home Economics Food technology Food
  Nutrition
• HAB Level 1 Providing a healthier school meals
  service
• CG L2 Diploma Professional cookery
• NVQ Professional cookery
• BTec 1st Diploma Catering
• NVQ 2 Hospitality Catering Intensive food
  production
• Food preparation and cookery Food and drink
  service
• Food preparation and service
• NVQ 3 Kitchen, larder and patisserie
• NVQ 3 Food preparation and cooking
• AS / A2 Food technology Home economics

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From level 0 to a Masters degreeCulinary Arts in
Sussex in 2007 Foundation degrees

• FdA Culinary Arts Yr 1
• Learning From Work
• Food and culinary skills development Part 1
  (40)
• Food and Food Service Environments (20)
• Applied Learning Techniques (20)
• Food, Diet and Nutrition (20)
• Enterprise At Work (20)
• FIRST COURSES
• START SEPTEMBER
• 2007

• FdA Culinary Arts Yr 2
• Learning From Work
• Food and culinary skills development Part 2
  (40)
• Gastronomy (20)
• Food Science and Technology (20)
• Gastronomy (20)
• Research Methods (20)

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From level 0 to a Masters degreeCulinary Arts in
Sussex in 2008 BA (Hons) Top-up award

• Debate as to title and course content starts
• ??? BA (Hons) Food Culinary Arts
• ??? BA (Hons) Food Culinary Sciences ??? BSc
  (Hons) ..
• ??? BA (Hons) Food Culinary Arts Management
• ??? BA (Hons) Hospitality Culinary Arts
  Management
• Course should address
• ??? Critical issues in food and culinary arts
• ??? Management or advanced skills based
• ??? Innovation, creativity, enterprise business
  skills
• ??? Final element Dissertation, C A Project,
  Business Plan
• Debate to include
• ??? Industry needs
• ??? Location SSM resourcing issues
• ??? Learning, Assessment and Delivery mode(s)

Work in progress
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From level 0 to a Masters degreeCulinary Arts in
Sussex in 2008 BA (Hons) Top-up award

• Debate as to title and course content starts
• ??? BA (Hons) Food Culinary Arts
• ??? BA (Hons) Food Culinary Sciences ??? BSc
  (Hons) ..
• ??? BA (Hons) Food Culinary Arts Management
• ??? BA (Hons) Hospitality Culinary Arts
  Management
• Course should address
• ??? Critical issues in food and culinary arts
• ??? Management or advanced skills based
• ??? Innovation, creativity, enterprise business
  skills
• ??? Final element Dissertation, C A Project,
  Business Plan
• Debate to include
• ??? Industry needs
• ??? Location SSM resourcing issues
• ??? Delivery mode(s)

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From level 0 to a Masters degreeCulinary Arts in
Sussex in 2007 MA Culinary Arts

• The MA Culinary Arts is designed to attract
• Professionals in the culinary arts who wish to
  professionally develop themselves
• Entrepreneurs who wish to explore and develop a
  food concept as a business
• Graduates who wish pursue a career in food and
  culinary arts management
• Those who wish to pursue an interest in
  gastronomy and the culinary arts
• FIRST COURSE STARTS OCTOBER 2007

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MA Culinary ArtsUniversity of Brighton School
of Service Management

• Entry requirements by pathway

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MA Culinary ArtsUniversity of Brighton School
of Service Management

• Course structure

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MA Culinary ArtsUniversity of Brighton School
of Service Management

• Recommended programme structure by individually
  negotiated pathway

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MA Culinary ArtsUniversity of Brighton School
of Service Management

• Recommended programme structure by individually
  negotiated pathway

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MA Culinary ArtsUniversity of Brighton School
of Service Management

• Recommended programme structure by individually
  negotiated pathway

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MA Culinary ArtsUniversity of Brighton School
of Service Management

• Learning, teaching and assessment
• Blended learning approach
• Taught elements VLE support
• Block delivery Monday and Tuesday
• Each module based on 3 x 2 study blocks
• Gastronomic Tourism module delivered on a field
  trip in Umbria, Italy
• Assessments based on the workplace
• No exams

FIRST COURSE STARTS OCTOBER 2007
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PG Certificate Culinary ArtsUniversity of
Brighton School of Service Management

• CPD and Life long learning
• Develop yourself and build a PG Certificate
• 9 x 2 day study blocks
• Relate your assignment topics to your work

FIRST COURSE STARTS OCTOBER 2007
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PG Certificate Culinary ArtsUniversity of
Brighton School of Service Management

• CPD and Life long learning
• Set up that dream and build a PG Certificate
• 7 x 2 day study blocks online
• Relate your assignment topics to your project

FIRST COURSE STARTS OCTOBER 2007
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PG Certificate Culinary ArtsUniversity of
Brighton School of Service Management

• CPD and Life long learning
• Study for fun and build a PG Certificate
• 6 x 2 day study blocks 4 day field trip
• Select your own assignment topics

FIRST COURSE STARTS OCTOBER 2007
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PG Diploma Culinary ArtsUniversity of Brighton
School of Service Management

• CPD and Life long learning
• Take it all a step further and build a PG Diploma
• 16 x 2 day study blocks online
• Select your own assignment topics

FIRST COURSE STARTS OCTOBER 2007
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From level 0 to a Masters degree

• Culinary Arts in Sussex in 2008
• Pete Odgers MPhil, PGCE
• School of Service Management
• University of Brighton