Module Details
| Module Code: |
HOSP6002 |
| Title: |
Culinary Arts Principles
|
|
Long Title:
|
Culinary Arts Principles
|
| NFQ Level: |
Fundamental |
| Valid From: |
Semester 1 - 2017/18 ( September 2017 ) |
| Field of Study: |
8110 - Hospitality
|
| Module Description: |
This module introduces the learner to the principles and practices associated with culinary arts operations enabling them to produce safe, sound and wholesome food.This module will develop techniques and processes essential to culinary arts.
|
| Learning Outcomes |
| On successful completion of this module the learner will be able to: |
| # |
Learning Outcome Description |
| LO1 |
Identify a range of commodities and apply appropriate skills and techniques in the basics of culinary arts. |
| LO2 |
Apply cookery processes, techniques, practical skills and knowledge to the production of a range of dishes. |
| LO3 |
Demonstrate the principles of food safety in the kitchen environment |
| LO4 |
Employ fire safety and Prevention Techniques, be able to perform appropriate first aid and conform to manual handling requirements and best practice |
| LO5 |
Apply the key quality points related to the food control cycle |
| 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).
|
| n/a |
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.
|
| 676 |
HOSP6007 |
Ops - Food Operations 1 |
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.
|
| Knife skills , Food Hygiene Training, Manual Handling, First Aid as per the Induction at the start of the programme of study. |
| Indicative Content |
|
Hygiene and Safety Procedures
Introduction to Kitchen/Restaurant in the context of the Hospitality industry. Food Safety and Hygiene - the importance of continuous awareness; Fire Safety; Occupational Health i.e., safe practices; Uniform; Equipment; Knives; Knife Drill (techniques/skills); Hands on knowledge of restaurant/kitchen equipment and utensils - the proper and safe utilisation of a variety of utensils and equipment encountered in a working kitchen/restaurant. Introduction to Hazard Analysis and Critical Control Points in the Restaurant/Kitchen.
|
|
Culinary Principles and Processes
Wet methods of cookery- Poaching, Stewing, Braising, Boiling.
Dry methods of cookery- Pot-roasting, Roasting, Baking,
Grilling, Shallow frying, Deep frying
Cold mise-en-place Introduction to Ingredients and Commodities; Vegetable preparation and development of knife skills; Introduction to methods of cookery; moist, dry.
Hot mise-en-place- Basic hot preparations for the kitchen -The concept of blanching and refreshing. Steaming as cookery method - healthy cooking.
|
|
Classical Cuisine
Hors d'Ouvres/canapés and salads- preparation and presentation. Oils, vinegars, dressings, cold sauces and marinades
Stocks, Soups, and Sauces;Techniques and skills associated with the following cuisines, French, English, Irish, Swiss. .
|
|
Principles of Quality Control and Costing
Applied costing, pricing and quality control strategies.
|
|
Module Content & Assessment
|
| Assessment Breakdown | % |
|---|
| Coursework | 50.00% |
| End of Module Formal Examination | 50.00% |
Assessments
| 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 |
| Lecture |
Contact |
Culinary Theory |
Every Week |
1.00 |
1 |
| Lab |
Contact |
Culinary Operations |
Every Week |
4.00 |
4 |
| Independent & Directed Learning (Non-contact) |
Non Contact |
Research |
Every Week |
2.00 |
2 |
| Total Hours |
7.00 |
| Total Weekly Learner Workload |
7.00 |
| Total Weekly Contact Hours |
5.00 |
| Workload: Part Time |
| Workload Type |
Contact Type |
Workload Description |
Frequency |
Average Weekly Learner Workload |
Hours |
| Lab |
Contact |
Culinary Operations |
Every Week |
4.00 |
4 |
| Lecture |
Contact |
Culinary Theory |
Every Week |
1.00 |
1 |
| Independent & Directed Learning (Non-contact) |
Non Contact |
Research |
Every Week |
2.00 |
2 |
| Total Hours |
7.00 |
| Total Weekly Learner Workload |
7.00 |
| Total Weekly Contact Hours |
5.00 |
|
Module Resources
|
| Recommended Book Resources |
|---|
-
H.L Cracknell & R.J. Kaufmann. (1999), Practical Professional Cookery, [ISBN: 13 978-1-86152-873-5].
| | Supplementary Book Resources |
|---|
-
Gisslen Wayne. (2014), Professional Cooking, 8. Wiley, p.1072, [ISBN: 1118636724].
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Gisslen Wayne. (2014), Study to Accompany Professional Cookery, 7. Wiley, [ISBN: 1118636759].
-
Culinary Institute of America. (2011), The Professional Chef, 9. Wiley, p.1232, [ISBN: 13: 978-04704].
-
Culinary Institute of America. (2006), The New Professional Chef, 8. Van Nostrand Reinhold, [ISBN: 13-978-0764557347].
-
Leto M. J, Bode W. K. H.. (2006), The larder chef, [ISBN: ISBN: 978-0750668996].
-
CERT Education and Training. (2002), Exploring the Cookery Processes, First. 11, EduCater Resources Ltd, Brunswick Hse Brunswick Place Dublin 2, p.95, [ISBN: NA].
| | This module does not have any article/paper resources |
|---|
| Other Resources |
|---|
-
website, Food Safety Authority of Ireland,
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