Module Details

Module Code: HOSP6073
Title: Applied Culinary Science
Long Title: Applied Culinary Science
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 student with the knowledge and skills necessary to adhere to best practice and legal requirements relating to food safety, food preservation and food quality. Students will also be able to investigate and establish technological principles associated with catering operations.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Apply a food safety management system to the production of food items, in line with FSAI Food Safety Training - Level 3 , HACCP Principles and IS:340: 2007.
LO2 Describe the authorities involved in regulating catering industries and the relevant legislation as it applies to these industries..
LO3 Discuss the importance of quality control and understand the application of quality control to food production.
LO4 Apply technological advances within catering operations.
LO5 Describe current and future trends in food production.
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
Food Safety Management / HACCP
HACCP systems and documentation, record keeping - storage and management. Auditing and periodic review. Role and Responsibilities of Environmental Health Officers/Food Safety Auditors. HACCP compliance and food safety contravention. Application of HACCP to food production situations. Dealing with food safety complaints.
Food Safety Training
Legislation requirements. Role of management. Food Safety Authority of Ireland [FSAI] training standards, training approaches and methods. Role of the supervisor, training needs identification, training effectiveness and competency.
Food Safety Agencies and Relevant Legislation
Agencies: Food Safety Authority of Ireland, European Food Safety Authority. SafeFood, Health and Safety Authority. Regulations: Food Hygiene Regulations. EU Directives. Requirements for registration of food premises, traceability requirements, labelling requirements, individual responsibilities. Health and safety regulation.
Quality Assurance and Food Preservation
Quality aspects of food. Deterioration of food: prevention and causes. Approaches and rationale for preservation. Natural preservatives. Modern systems of preservation: pouch sealing, waxing, canning, bottling, irradiation, drying, modified atmosphere packaging [MAP], aseptic packaging. Future trends in preservation. Food Packaging - functions, materials, influence on quality of foods, active and intelligent packaging, legislation of food contact materials. The nature of Quality Control and Quality Assurance programmes - their role and certification.
Technology of Catering Operations - Principles and Advances
Classification of hotel restaurant catering and other service and commercial food premises. Traditional and modern technology advances in food production systems; conventional systems, sous-vide, cook-chill, cook freeze, combination systems. Basic principles and operations practice of each catering system and food production system. Future trends and development in food production systems and catering operation assessment.
Food of the Future
Genetic modification of foods, functional foods, nutraceuticals, whole foods, organic foods, biodynamic foods.
Module Content & Assessment
Assessment Breakdown%
Coursework50.00%
End of Module Formal Examination50.00%

Assessments

Coursework
Assessment Type Essay % of Total Mark 30
Timing Sem End Learning Outcomes 1,2,3,4,5
Assessment Description
Culinary Topic such as HACCP, Preservation, Packaging, Regulatory Authorities, Quality Control, Technological Advances in Catering Operations, Trends in Food Production.
Assessment Type Short Answer Questions % of Total Mark 20
Timing Week 6 Learning Outcomes 1,2,3
Assessment Description
Assessment on Theory including HACCP, Regulatory Authorities, Quality Control.
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
Lecture Contact Theoretical Instruction Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Student Self Directed Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Theoretical Instruction Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Student Self Directed Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • National Standards Authority of Ireland, IS:340:2007. (2007), Hygiene in the Catering Sector, NSAI..
  • Food Safety Authority of Ireland. (2009), Guide to Food Safety Training - Level 1: Induction Skills and Level 2: Additional Skills.
  • Food Safety Authority of Ireland. (2003), Guide to Food Safety Training - Level 3 - Food Safety Skills for Management, [ISBN: 1-904465-08-0].
  • Food Safety Authority of Ireland. (2015), Information on Nutrition and Health Claims, Food Safety Authority of Ireland, Dublin, [ISBN: 1-904465-69-2].
  • Vaclavik, V.. (2014), Essentials of Food Science, 4th. Springer, New York, [ISBN: 9781461491378].
  • David Foskett, Victor Ceserani,. (2007), Ceserani and Kinton's the Theory of Catering, 11th. [ISBN: 978-0340939260].
Supplementary Book Resources
  • Carol A Wallace. (2008), Intermediate HACCP, 2nd. [ISBN: 978-1-906404-29-1].
  • Richard A. Sprenger. (2009), Hygiene for Management, 15th. [ISBN: 978-1906404710].
  • Nick Sandler & Johnny Acton. (2009), Preserved, [ISBN: 978-1856268455].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCULS_6 Higher Certificate in Arts in Culinary Studies 4 Mandatory