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.
Project Management Context
Developing operational strategies for event planning, delivery and review.Scope and scale of culinary event operations, liaison with other events suppliers and departments.Project management tool: traditional step process. Stage Gate Process, Waterfall and Scrum
Management of Culinary Projects
Culinary event planning: competiveness, consumer behaviour/ selection, decision making process, expectations. Project Management skills:assessment, estimation, pricing, allocation of resources, budgeting, project roll out and completion.
Project Management Tool Kit
Business case development, project plan approaches and development, sequential planning, project diagram development, resource allocation, budget development, risk management, effective business communication
Student-led event project management of their final botanical performance
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |