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Researching Workplace Practice


  • Credit value: 60 credits at Level 7
  • Convenor: Anita Walsh
  • Assessment: a 2500-word project proposal and literature review (20%), 1000-word interim report (10%), 15-minute individual PowerPoint presentation (10%) and 10,000-word research report or artefact with accompanying commentary (60%)

Module description

This module gives you the opportunity to explore a topic of your choice which is directly relevant to culinary or hospitality industry practice. After an introduction to appropriate research methods you will be supervised as you undertake either applied research in the workplace, or develop an artefact which is relevant to workplace practice.

Learning objectives

By the end of the module, you will have:

  • autonomously designed and undertaken research/developed an artefact relevant to a workplace context
  • located your area of investigation into a relevant conceptual framework
  • dealt effectively with complex issues from both an academic and a professional perspective
  • critically interrogated and interpreted concepts and data
  • independently monitored and evaluated your own practice in undertaking research/artefact development
  • recognised and addressed the ethical issues involved in researching your own context/artefact development
  • presented your findings in an appropriate manner tailoring your presentation to either an academic or a professional audience
  • recognised the implications of your findings and evaluated these in terms of future research and/or professional activities or
  • provided a clear and research-informed account of your artefact development, together with the contribution it could make to the culinary industry.