This document outlines the intended learning outcomes, assessment, and teaching methods for a college module on tourism and arts business. The module aims to teach students about management, marketing, accounting, and developing a business plan. Students will be assessed through a semester 1 marketing report (30%), semester 2 business plan (30%), and an end of year exam (40%). Teaching methods include lectures, worked examples, group work, research, and case studies to help students meet the learning goals.

1. 10 Credit
ESSENTIALS
Criterion referenced
OF
BUSINESS
CONSTRUCTIVE
ALIGNMENT
College Tourism and Arts

2.  SOURCE: http://www.ucdoer.ie/index.php/Using_Biggs%27_Model_of_Constructive_Alignment_in_Curriculum_Design/Introduction

3. The Intended Learning Outcomes
On successful completion of this module the learner will be able to:
 Demonstrate knowledge of the fundamentals of management
and the business environment of the culinary/hospitality industry
 Describe the basic philosophy of marketing as it pertains to the
culinary sector including the influences that affect consumer
buying behaviour and the marketing mix.
 Explain the marketing communication process and the nature of
the communication mix.
 Demonstrate an understanding of the role that accounting
information, concepts and principles have in the preparation of
financial accounts.
 Prepare and present the financial accounts for a culinary business
in a prescribed standard format
 Produce a Business Plan for a culinary business

4. The Assessment Regime
60 % CA
Semester 1 – Marketing Report = 30%
Formative + + Semester 2 – Business Plan = 30%
Formative +
Summative Summative
40% Exam
Summative

5. Teaching & Learning Activities
Management Marketing Accounting Business Plan
TRADITIONAL LECTURES WORKED NOTES
METHODS EXAMPLES
GROUP WORK AUDIO-VISUAL PROBLEM SOLVING POWERPOINTS
‘HYPOTHETICALS’ GUIDED RESEARCH PEER-LEARNING CASE STUDIES
BUSINESS PLAN REPORT/ BUSINESS PLAN BUSINESS PLAN
BUSINESS PLAN
FE ED BA CK
EXAM EXAM EXAM EXAM/
FEEDBACK