Researching Workplace Practice

• Credit value: 60 credits at Level 7
• Convenor: Nick Pronger
• Assessment: a 2500-word project proposal and literature review (20%), 1000-word interim report (10%), 15-minute presentation with Q&A (10%) and a 10,000-word research report or (for MSc Culinary Innovation Management only) artefact with accompanying commentary (60%)

This module is designed to give practising professionals and others the opportunity to apply an academically stringent research approach to material/topics which are directly relevant to an employment context. After an introduction to appropriate research methods you will be supervised as you undertake either applied research in the workplace or (for MSc Culinary Innovation Management only) develop an artefact which is relevant to workplace practice.

By the end of this module, you will be able to:

• autonomously design and undertake research/develop an artefact relevant to a workplace context
• locate your area of investigation into a relevant conceptual framework
• deal effectively with complex issues from both an academic and a professional perspective
• critically interrogate and interpret concepts and data
• independently monitor and evaluate your own practice in undertaking research/artefact development
• recognise and address the ethical issues involved in researching your own context/artefact development
• present your findings in an appropriate manner tailoring your presentation to either an academic or a professional audience
• recognise the implications of your findings and evaluate these in terms of future research and/or professional activities, or provide a clear and research-informed account of your artefact development, together with the contribution it could make to the culinary industry (MSc Culinary Innovation Management only).