Module Details

Module Code: HOSP6029
Title: Global Cuisine
Long Title: Global Cuisine
NFQ Level: Fundamental
Valid From: Semester 1 - 2017/18 ( September 2017 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: The learners will research, prepare, taste, serve and evaluate traditional, regional dishes and beverages from a variety of Countries from around the world. Emphasis will be placed on Historical (Foreign) and religious influences, Geography (Agriculture & Climate) Regional ingredients & influences, Flavour profiles and combinations, food preparation, associated cooking techniques and utensils. Class lectures will concentrate on International menus and the regional ingredients and equipment used. International culinary history and other subjects of interest pertaining to Global Cuisine will be discussed and the learner will be introduced to various books, websites and articles about Global food.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Identify the basic ingredients ( indigenous herbs and spices) , and palette of flavours and associated beverages of selected regions of the world.
LO2 Research the geography (seasonality , agriculture, aquaculture) , cultural , historical and religious influences on the foods of the world.
LO3 Explain and describe the cooking techniques and unique cooking equipment or vessels associated with the major world cuisines
LO4 Research and produce a range of culinary products of selected Global regions.
LO5 Apply principles of food safety and sanitation through professional work habits.
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.
n/a
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
Cuisines of Asia
Principles and Concepts of Asian Cuisine. Regional ingredients and influences. Cooking techniques and speciality equipment. Historical religious and geographical influences on Asian Cuisine. Produce and present in authentic form a range of dishes chosen from Asian cuisine indicating principles of food safety and sanitation.
Cuisines of the Mediterranean
Principles and Concepts of Mediterranean Cuisine. Regional Ingredients and Influences . Cooking techniques and specialty equipment . Historical religious and geographical influences. Produce and present in authentic form a range of dishes chosen from Mediterranean cuisine while indicating principles of food safety and sanitation.
Cuisines of the Middle East
Principles and Concepts of Middle Eastern Cuisine. Regional Ingredients and Influences. Cooking techniques and specialty equipment . Historical and religious influences. Geographical influences . Produce and present in authentic form a range of dishes chosen from Middle Eastern cuisine while indicating principles of food safety and sanitation.
Fusion Cuisine
Principles and concepts of Fusion Cuisine. Cross cultural influences on Fusion Cuisine. Traditional Cuisine vs. Fusion Cuisine. Produce and present a range of dishes while indicating principles of food safety and sanitation.
Module Content & Assessment
Assessment Breakdown%
Coursework50.00%
End of Module Formal Examination50.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 50
Timing Every Week Learning Outcomes 1,3,4,5
Assessment Description
Continuous Assessment related to practical scheme of work
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 50
Timing End-of-Semester Learning Outcomes 1,2,3
Assessment Description
End-of-Semester Final 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
  • Holland Mina. (2014), The Edible Atlas: Around the World in Thirty-Nine Cuisines, Main. Canongate Books, p.368, [ISBN: 0857868551].
Supplementary Book Resources
  • (2006), Culinary Creation: An Introduction to Foodservice and World Cuisine, Cdr edition. : A Butterworth-Heinemann Title;, Burlington, [ISBN: 0750679360].
  • Bourdain, A.. (2002), A Cooks Tour Global Adventures in Extreme Cuisines, Harper Perennial, p.288, [ISBN: 13- 978- 0060012786].
  • Roden, C.. (2000), The New Book of Middle Eastern Food, Knopf, p.528, [ISBN: 13-978- 03785405068].
  • Morris,S.,. (2002), The Practical Encyclopedia of Asian Cooking, 2nd. Anness Publishing, p.256, [ISBN: 13- 978-0754809364].
  • Beitchman, S.,. (2000), The Japanese Kitchen, Harvard Common Press, p.384, [ISBN: 13- 975 558321779].
  • Hom, K.. (2000), Foolproof Chinese Cookery, BBC Worldwide Ltd, p.160, [ISBN: 13- 978- 0789471451].
  • (2003), Madhur Jaffrey Indian cooking, Barron's, Hauppauge, N.Y., p.224, [ISBN: 978-0764156496].
  • Bsisu, M.. (2005), The Arab Table: Recipe & Culinary Traditions, William Morrow Cookbooks, p.384, [ISBN: 13- 978-0060586120].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCULA_7 Bachelor of Business in Culinary Arts 4 Mandatory