Module Details

Module Code: HOSP6038
Title: Nutrition&Culinary Principles
Long Title: Nutrition&Culinary Principles
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: This module will provide the learner with an understanding and knowledge of nutrition and scientific principles underpinning culinary arts to facilitate creative menu planning and food production.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Explain the factors which influence food choice.
LO2 Explain the role of nutrients in the body, and their impact on good health.
LO3 Apply nutritional knowledge to creative menu planning in order to meet customer/consumer needs.
LO4 Evaluate the current and future role of foods of the future.
LO5 Evaluate the factors influencing the structure and properties of natural foods.
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
Food Choice
Influential Factors - Cultural and social habits. Psychological and physiological attitudes. Nutritional knowledge. Economic circumstances. Availability of food. Marketing methods.
Nutrition
Definition of nutrition. Groups of nutrients. Structure and function of nutrients. Process of digestion and absorption. Energy requirements and sources. Nutritional stability in food cycle. Diet: balanced diet, dietary habits, current dietary trends, dietary guidelines and recommendations. Diet and disease - obesity, heart disease, cancer, diabetes. Food intolerances and allergies. Dietary needs: vegetarians, diabetics, coeliacs, low calorie , low salt, high fibre diets.
Menu Analysis
Planning of creative menus to meet special dietary needs. Recipe modification through a critical examination of ingredients, preparation and cooking methods. Nutritional analysis using composition of food tables.
Food of the Future
Genetic modifications of foods. Irradiation of foods. Functional foods. Organic food production. Biodynamic food production. Whole foods.
Natural Foods
Physical and chemical structure of natural foods - Meat, poultry, fish, milk and milk products, eggs, fats and oils, vegetables, fruit pulses, cereals and grains.
Scientific Principles of Food production
Denaturation & Coagulation of Proteins, Synersis, Enzymic Browning, Maillard Reaction, Rancidity of Fats, Foam Formation, Emulsions, Gelatinisation of Starch, Gel Formation, Dextrinisation of Sugar, Carmelisation of Sugars, Fermentation, Osmosis, Meat Tenderisation, Raising Agents.
Module Content & Assessment
Assessment Breakdown%
Coursework40.00%
End of Module Formal Examination60.00%

Assessments

Coursework
Assessment Type Other % of Total Mark 20
Timing Week 10 Learning Outcomes 5
Assessment Description
Written Portfolio: explore, evaluate and apply the scientific principles, which characterize the properties of natural foods
Assessment Type Project % of Total Mark 20
Timing Week 8 Learning Outcomes 2,3
Assessment Description
Menu planning and dietary needs
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 60
Timing End-of-Semester Learning Outcomes 1,2,3,4,5
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
Lecture Contact Class lecture on theory Every Week 4.00 4
Independent & Directed Learning (Non-contact) Non Contact Suggested reading, study and related assignments 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
Lecture Contact Class Lecture on Theory Every Week 4.00 4
Independent & Directed Learning (Non-contact) Non Contact Suggested reading, study and related assignments 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
  • Drummond Karen Eich, Brefere Lisa M.. (2010), Nutrition for foodservice and culinary professionals, Wiley, Hoboken, N.J., [ISBN: 9780470052426].
  • Saarela M.. (2011), Functional foods ; Concept to product, Cambridge, Woodhead Publishing Ltd,, [ISBN: 9780857092557].
Supplementary Book Resources
  • The Editors of America's Test Kitchen and Guy Crosby Ph.D. (2012), The Science of Good Cooking, 1. Cook's Illustrated;, p.504.
  • Vaclavik Vickie A., Christian Elizabeth W.. (2008), Essentials of food science, 3rd. Springer, New York, NY, [ISBN: 0387699392].
  • Figoni Paula. (2010), How Baking Works: Exploring the Fundamentals of Baking Science, 3. Wiley, p.528, [ISBN: 978-047039267].
  • Field Simon Quellen. (2011), Culinary Reactions, Chicago Review Press, p.288, [ISBN: 1569767068].
  • Intermediate Nutrition & Health Focus, 3rd. [ISBN: 978-1906404246].
  • Wills Judith,. (2007), The Food Bible, Quadrille Publishing Ltd, [ISBN: 978-1844004430].
  • Davies, J.,. (1997), Cooking Explained, 4th. Longman, [ISBN: 058230573X].
  • McGee, H.,. (2004), On Food and Cooking: The Science and Lore of the Kitchen, James Bennett Pty. Ltd., [ISBN: 0684800012].
  • Holford Patrick. (2005), The New Optimum Nutrition Bible, Crossing Press, [ISBN: 978-1580911672].
  • (2002), McCance and Widdowson's The Composition of Foods, 6th. Royal Society of Chemistry, Cambridge, [ISBN: 978-0854044283].
  • McWilliams, M.. (2005), Foods: Experimental Perspectives, 5th. Prentice Hall, [ISBN: 0131425366].
  • Marshall David. (1995), Food choice and the consumer, 1st. Springer;, [ISBN: 978-0751402346].
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 3 Mandatory