Module Details

Module Code: HOSP7039
Title: Modern Creative Cooking
Long Title: Modern Creative Cooking
NFQ Level: Intermediate
Valid From: Semester 1 - 2017/18 ( September 2017 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 2 programme(s)
Module Description: This module is designed to give learners the opportunity to develop, produce and evaluate complex and artistic dishes using modern techniques and products.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Investigate and apply the principles of art and design to the organoleptic creation of menu items.
LO2 Investigate major developments and current food trends both nationally and internationally in the area of creative dish composition and innovation incorporating their elements into dish design.
LO3 Analyse and apply the visual, textural and gastronomic elements of dish composition to menu items.
LO4 Interpret and execute the larder, cookery and presentation techniques required to produce a range of contemporary dishes.
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).
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
Principles of Art and Design
Composition, design, shape and style. Colour and its relationship to dish composition. Texture and its relationship to dish composition and menu planning. Product presentation.
Starter Courses
Decorative and intricate hors d'oeurves, specialist soups with novel service styles, complex use of classical farinaceous dishes.
Fish and shellfish dishes
Intricate fish and shellfish dishes with complex garnishes. Fine dishes using complicated methods of cookery. Combined fish dishes using novel presentation.
Main Dishes Meat, Game and Poultry
Intricate dishes with complex garnishes, complex main dishes that include potato and vegetable garnishes, complex vegetarian dishes.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 50
Timing Every Week Learning Outcomes 1,2,3,4
Assessment Description
Weekly skills assessment relating to the practical scheme of work.
Assessment Type Reflective Journal % of Total Mark 20
Timing Sem End Learning Outcomes 1,2,3,4
Assessment Description
Each student will keep a detailed e-portfolio of the dishes created throughout the module. They will include recipies, images, new techniques encountered and suggestions for dish improvement.
Assessment Type Practical/Skills Evaluation % of Total Mark 30
Timing Week 12 Learning Outcomes 1,3,4
Assessment Description
Practical examination on skills developed in relation to course content, which is formally attended by an external examiner.
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 Practical kitchen class Every Week 5.00 5
Independent & Directed Learning (Non-contact) Non Contact Independent reserch into major developments and current food trends both nationally and internationally/recipe developement 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 Practical kitchen class Every Week 5.00 5
Independent & Directed Learning (Non-contact) Non Contact Independent reserch into major developments and current food trends both nationally and internationally/recipe developement 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
  • Thomas Keller,. (2008), Under Pressure, 1st. Artisan, New York, p.295, [ISBN: 9781- 57965 -351- 4].
  • Joan Roca. (2005), Sous-Vide Cuisine, 1st. Montagud Editores, p.189, [ISBN: 84-7212-112-7].
  • Nathan Myhrvold, Chris Young, Maxime Bilet. (2011), Modernist Cuisine, The Cooking Lab, p.2438, [ISBN: 0982761007].
  • Chef Éric Briffard. (2015), Le Cinq, ACC Additions, Grenoble, France, p.352, [ISBN: 978-185149763].
Supplementary Book Resources
  • Finbar Higgins. (2015), The K Club Cookbook: Producer to Plate, 1st. Atrium, p.320, [ISBN: 978-178205151].
  • Ross Lewis. (2013), Chapter One, 1st. Gill & Macmillan, p.320, [ISBN: 978-071715787].
  • Jeffrey Alford, Naomi Duguid. (2005), Mangoes & Curry Leaves, Artisan publications, Singapore, [ISBN: 1 57965 252 2].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCULP_7 Bachelor of Arts in Culinary Arts 4 Group Elective 2
CR_OCULP_7 Bachelor of Arts in Culinary Arts 2 Group Elective 2