Module Details
| Module Code: |
HOSP6024 |
| Title: |
Classical Cuisine
|
|
Long Title:
|
Classical Cuisine
|
| NFQ Level: |
Fundamental |
| Valid From: |
Semester 1 - 2017/18 ( September 2017 ) |
| Field of Study: |
8110 - Hospitality
|
| Module Description: |
Students learn the intricacies of dishes that will be required for the production of classical cuisine menus.
|
| Learning Outcomes |
| On successful completion of this module the learner will be able to: |
| # |
Learning Outcome Description |
| LO1 |
Research and produce a range of authentic classical dishes. |
| LO2 |
Research the origin, quality and use of a variety of authentic commodities, dishes and cooking styles appropriate to classical cuisine. |
| LO3 |
Apply a knowledge of classical culinary techniques combined with modern systems to achieve a high standard. |
| LO4 |
Apply hygiene, safety legislation, quality assurance and cost control practices to the production of dishes associated with classical cuisine. |
| LO5 |
Identify the factors that influence managers' choices of various organizational and operational systems appropriate to managing a catering operation. |
| Dependencies |
Module Recommendations
This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
|
| 6990 |
HOSP6001 |
Culinary Arts Operation |
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
|
| No incompatible modules listed |
Co-requisite Modules
|
| No Co-requisite modules listed |
Requirements
This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
|
| No requirements listed |
| Indicative Content |
|
Classical and Traditional Specialities
Hors-d'oeuvres, Cold preparations and Buffet items, Reception snacks and Hot hors-d'oeuvres.
Hot and cold soups, Egg and Farinaceous dishes.
Fish and Shellfish,
Furred and feathered Game,
Meat, Poultry and Offal. Vegetable and Potato dishes
|
|
Production Management
Work Organisation -Identify the factors that influence managers' choices of an organisational and operational structures, method study, work study. Rostering and supervision of production and service team. Standard operating procedures. Contingency planning and critical incident handling.
|
|
Food and Beverage Cost and Quality Control Cycle.
Purchasing receiving, storing, preparation, cookery, holding serving, wash-up and waste disposal, organizational cost and quality objectives..
|
|
Food Safety Management Systems
Hygiene and Safety Legislation and practices and their application in the catering industry.
|
|
Module Content & Assessment
|
| Assessment Breakdown | % |
|---|
| Coursework | 100.00% |
Assessments
| No End of Module Formal Examination |
| Reassessment Requirement |
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.
|
The University reserves the right to alter the nature and timings of assessment
Module Workload
| Workload: Full Time |
| Workload Type |
Contact Type |
Workload Description |
Frequency |
Average Weekly Learner Workload |
Hours |
| Lab |
Contact |
Culinary Operations with Integrated Theory |
Every Week |
4.00 |
4 |
| Independent & Directed Learning (Non-contact) |
Non Contact |
Suggested study and lab prep. |
Every Week |
3.00 |
3 |
| Total Hours |
7.00 |
| Total Weekly Learner Workload |
7.00 |
| Total Weekly Contact Hours |
4.00 |
| Workload: Part Time |
| Workload Type |
Contact Type |
Workload Description |
Frequency |
Average Weekly Learner Workload |
Hours |
| Lab |
Contact |
Culinary Operations with Integrated Theory |
Every Week |
4.00 |
4 |
| Independent & Directed Learning (Non-contact) |
Non Contact |
Suggested study and lab prep. |
Every Week |
3.00 |
3 |
| Total Hours |
7.00 |
| Total Weekly Learner Workload |
7.00 |
| Total Weekly Contact Hours |
4.00 |
|
Module Resources
|
| Recommended Book Resources |
|---|
-
Cracknell, H.l. Kaufmann, R.J.. (1999), Practical Professional Cookery, Third. 20, Thomson, London England, [ISBN: 13:978-1-86152-873-5].
-
Dopson Lea R., Hayes David K.. (2010), Food and Beverage Cost Control, 6. Wiley, p.576, [ISBN: 0470251387].
| | Supplementary Book Resources |
|---|
-
C.I.A Culinary Institute of America. (2011), The Professional Chef, 9. Wiley;, p.1232, [ISBN: 10: 047042135].
-
The Culinary Institute of America (CIA). (2013), Math for the Professional Kitchen, 1. Wiley, p.320, [ISBN: 0470508965].
-
Lynch Francis T.. (2010), The Book of Yields, 8. Wiley, p.297, [ISBN: 0470197498].
-
Leto M. J., . Bode W. K. H. (2006), The Larder Chef, [ISBN: 978-0750668996].
-
Librarie, L.. (2001), Larousse Gastronomique, Clerkson Potter, p.1360, [ISBN: 13-978-0609609712].
-
Styler, C. & Lazaruus D.. (2006), Working The Plate; The Art of Food, Wiley, p.208, [ISBN: 13-978-0471479390].
-
Victor Ceserani, Ronald Kinton, David Foskett. (2000), Practical cookery, 9th. Hodder & Stoughton, London, [ISBN: 978-0340749418].
-
Peterson James. (2008), Sauces: Classical and Contemporary Sauce, 3rd. Houghton Mifflin Harcourt, England, p.640, [ISBN: 10: 047019496].
| | This module does not have any article/paper resources |
|---|
| Other Resources |
|---|
-
website, The Caterer: Catering & Hospitality
News,
-
website, National Restaurant Association,
-
website, 150 Classic Recipes SAVEUR,
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