Module Details

Module Code: HOSP6088
Title: Culinary Arts Operations
Long Title: Culinary Arts Operations
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 introduces the learner to the preparation and production of contemporary cuisine.Topics such as Breakfast cookery cookery for health and Mediterranean cuisine have been incorporated . Menu strategies and kitchen design principles are included to introduce the learner to menu engineering
and kItchen planning.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Display the culinary principles and techniques in relation to contemporary cuisine.
LO2 Apply food safety standards associated with culinary preparations.
LO3 Discuss strategies and principles associated with menu engineering.
LO4 Appraise the value of quality convenience products within the catering sector.
LO5 Research kitchen designs appropriate for various catering operations, the impact of new technology and equipment and changes in production processes.
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).
Culinary Arts Operations 1 & Principles of Culinary Food Safety or equivalent
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
Contemporary Cuisine
Breakfast Cookery classical/modern, Mediterranean, Healthy Options, Vegetarian Cuisine, Salads.
Quality Control
Food Costing, Waste Management,Recipe Yield/ Testing, Standard Recipes, Product Specifications, Food Safety Management.
Introduction to Menu Engineering
Menu Planning history and development, menu strategies and principles, menu types and styles, menu demographics, menu economics.
Convenience Products
Discuss and evaluate quality convenience products and incorporate into food production.
Technology of Catering Operations
Technology of Catering Operations Design, Materials used-floor & wall finishes, Principles of heat transfer, Operating principles of ventilation lighting refrigeration equipment, noise pollution, Kitchen layout and ancillary areas.
Food Production Systems
Cook Serve, Cook Chill, Cook Freeze, Sous Vide.
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 1,2,3,4
Assessment Description
Continuous Skills Assessment relating to practical scheme of work.
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 50
Timing End-of-Semester Learning Outcomes 1,2,3,4,5
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
Lab Contact Culinary Operations with integrated theory Every Week 4.00 4
Independent & Directed Learning (Non-contact) Non Contact Study of Culinary Theory 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 Study of Culinary Theory 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.. (2005), Practical Professional Cookery, Third. 20, Thomson, London England, p.910, [ISBN: 13:978-1-86152-873-5].
Supplementary Book Resources
  • Roden Claudia. (1998), Invitation to Mediterranean Cooking, 2nd. Macmillan, [ISBN: 0-333-62804-7].
  • Seaberg Albin G. (1991), Menu design, 4th. John Wiley, New York, [ISBN: 978-0471289838].
  • Thomas Chris. (2013), Off-Premise Catering Management,, 3rd. Wiley, [ISBN: 978047].
  • AGGARAWAL D. K.. (2007), Kitchen Equipment and Design, 1st. Aman Publications, [ISBN: 10: 818204025].
  • Katsigris Costas, Thomas Chris. (2008), Design and Equipment for Restaurants and Foodservice: A Management View, 3rd. [ISBN: 978-047176248].
  • (2015), Essential Equipment for the Kitchen: A Sourcebook of the World's Best Design, 4th. Carlton Books Ltd, [ISBN: 97818479605].
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 2 Mandatory