Module Details

Module Code: HOSP6087
Title: Larder Techniques & Principle
Long Title: Larder Techniques & 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: 2 programme(s)
Module Description: This module ensures that the learner will be competent in relation to the skills required for larder production.This includes the associated techniques and principles relating to these areas within the culinary context.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Explain the classification and quality points relating to products within the larder environment.
LO2 Identify and prepare a range of cuts from fish, meat, poultry, game and offal suitable for use in the production of culinary dishes.
LO3 Identify the commodities, equipment and the range of convenience products related to larder techniques and principles
LO4 Explore the scientific principles underpinning the processes used in larder production
LO5 Utilise the practice and principles of cost control and quality control as applied to the production of larder products
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.
A student taking this module will be required to have completed the relevant course induction program at the commencement of the year
 
Indicative Content
Larder
Classification and identification of fish, shellfish, meat, game and poultry. Recognising and understanding the quality points for each of the above.
Meat
Larder preparation of beef, lamb, veal, pork, bacon, poultry, game and offal to include associated cuts, muscle structure and appropriate cooking processes.
Fish and Shellfish
Preparation and cuts of fish and shellfish to include scaling, skinning, filleting, smoking, pickling and marinading.
Cost Control
Understanding of food product cost, yield and waste management, standardised recipes and portion control and their importance in larder production.
Equipment and Techniques
Have a knowledge of equipment, techniques, commodities and the range of convenience products related to larder production.
Scientific Principles
Explore the scientific principles underpinning all the processes used in larder production
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 70
Timing Every Week Learning Outcomes 1,2,4,5
Assessment Description
Practical larder performance and evaluation
Assessment Type Short Answer Questions % of Total Mark 15
Timing Week 6 Learning Outcomes 1,3,4,5
Assessment Description
One hour written examination based on the content covered in first 5 weeks of larder
Assessment Type Short Answer Questions % of Total Mark 15
Timing Week 12 Learning Outcomes 1,3,4,5
Assessment Description
One hour written examination based on the content covered from week 6-11
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 Development of skills Every Week 4.00 4
Independent & Directed Learning (Non-contact) Non Contact Student self directed Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
This module has no Part Time workload.
 
Module Resources
Recommended Book Resources
  • David Foskett,Neil Rippinton,Patricia Paskins,Steve Thorpe. (2015), Practical Cookery, 13. Hodder Education, [ISBN: 978-147183957].
  • R. J. Kaufmann, H.L. Cracknell. (1999), Practical Professional Cookery, 3rd Revised. Cengage Learning Vocational, [ISBN: 978-186152873].
  • Willi Bode, M.J. Leto. (2006), The Larder Chef: Food Preparation and Presentation, 4th. Routledge, [ISBN: 978-075066899].
Supplementary Book Resources
  • Jose Souto. (2015), Venison: The Game Larder, 1st. Merlin Unwin Books, [ISBN: 978-190612296].
  • Ryan Farr. (2011), Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork, 1st. Chronicle Books, [ISBN: 978-145210059].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCUSK_6 Certificate in Culinary Skills 1 Mandatory
CR_OCULS_6 Higher Certificate in Arts in Culinary Studies 2 Mandatory