Sandra J Cooper

Sandra Cooper

Position: Senior Lecturer in Culinary and Hospitality Management

College: College of Business, Law and Social Sciences

Department: Hotel, Resort and Spa Management

Subject area: Hospitality and Culinary Arts

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I am a member of the Culinary and Hospitality team within the HRSM department of the College of Business.

Teaching responsibilities

Senior Lecturer in Hospitality and Culinary Management.

Module Leader for:

  • Academic Study Skills;
  • Nutrition and Wellbeing;
  • Exploring the Meal Experience;
  • Hospitality Facilities Management;
  • Hospitality Concepts;
  • Introduction to Culinary Management;
  • Contemporary Issues;
  • Contemporary Issues in Culinary Arts;
  • Independent Studies.

Research interests

  • Education, learning and teaching practice
  • Nutrition, hospitality and spa cuisine.

Membership of professional bodies

  • Senior Fellow of the Higher Education Academy
  • Member of the Institute of Hospitality.


  • MA in Education, University of Derby
  • BA (Hons) in Work Based Learning in HE, University of Derby
  • Certificate of Education, University of Greenwich
  • City & Guilds Vocational Assessor Awards D32, D33
  • HCTC Advanced Assessor Skills (Craft Trainer Award, Group Training Techniques, Organising, Training and Assessment)
  • HCTC Operational Management Trainer Certificate
  • IOSH Managing Safety
  • RSPH Advanced Food Hygiene
  • HCIMA Diploma, Westminster College, London.

Recent publications

Buxton, L., Cooper, S.J., Stockdale, I. (2011) Developing and Supporting Independent Learning. LTA Conference July 2011; BERA Conference September 2012

Cooper, S.J.  (2014) Developing Conditions to Support Effective Assessment in Work Based Learning: a conceptual analysis. CHME conference May 2014

Alonso, A.D., Sakellarios, N., Jones, C., Cseh, L., Cooper, S.J., Clodd, A. (2014). Perceptions of value for money from the supply side: A preliminary study. CHME conference May 2014

Cooper, S.J. (2015) 'Spa Cuisine: an opportunity for the Hospitality Industry' in Sloan, P., Legrand, W. and Hindley (ed.) The Routledge Handbook of Sustainable Food and Gastronomy. Abingdon: Routledge, pp. 126 – 13.

Alonso, A.D., Sakellarios, N., Jones, C., Cseh, L., Cooper, S.J. (2016) ‘Value for money’ and the restaurant experience: a case study of supply and demand stakeholders, Int. J. Leisure and Tourism Marketing, Vol. 5, No. 1, pp. 44-65

Experience in industry

  • Lecturer at Brockenhurst College in Accommodation, Reception, Hospitality and Food Safety
  • Private Training Provider for RSPH and CIEH Food Safety Level 2, 3 and 4
  • Training Manager Granada Catering Services (Esso Refinery, Fawley)
  • Area Manager Sutcliffe Catering (Southern Division)
  • Area Advisor Hampshire School Catering Services
  • Assistant Banqueting Manager.

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