The live learning component is an integral part of the academic programme of BA in Botanical Cuisine (Honours). The aims of the module are to offer the students the hands on experience and skills in the production and growing of plant based food in a relevant work-place setting (supervised) as well as an understanding of animal food production & their by-products (poultry, dairy, beef and goats). It will facilitate the student in developing and integrating the practical competencies for the Edible Gardening and Botanical Cuisine modules.
Animal food Production
The student will gain hand-on experience in the welfare of poultry, cattle and goats. They will gain an overview of breeds, feeding routines and the general care for livestock in a practical situation.
Vegetable and herb growing
The students will practically plan their growing, sowing of a selection of seasonal vegetables and herbs. They will also carry out composting. They will learn the identification of vegetables and herbs.
Bee-keeping
The students will learn the practical skills for setting up a hive, maintaining a hive and the associated plants to encourage pollination
Fruit Growing
Identification, maintenance, propagation, harvesting, storing and preservation of a variety of soft and hard fruits
Kitchen Module
Restaurant kitchen. usage of garden produce including preservation methods for volume supply
Practical exploration of gardening and seed to plate food production ( at Airfield Farm and kitchen)
Three work-based learning days on other farms that demonstrate best practice.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |