Module Details

Module Code: HOSP6067
Title: Practical Cookery Skills
Long Title: Practical Cookery Skills
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 students to the kitchen environment and the standards necessary to ensure safe, hygienic and efficient work practices. In addition, it ensures that all students understand the basics of fire safety and first aid, and that they are compliant with manual handling requirements.

Once safe handling practices/procedures have been introduced, students are given the opportunity to develop and practice their skills and understanding of cookery processes and commodities within a controlled environment. In this module, the approach to learning is practice structured around demonstrations, practical application, underpinned with relevant theory.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Describe and use correctly a range of knives and a range of kitchen equipment.
LO2 Describe FSAI trainng standards at Induction level and operate with personal and professional hygene skills at this level.
LO3 Describe and apply fire safety and prevention techniques and perform appropriate first aid.
LO4 Identify a range of commodities and apply appropriate skills and techniques in the basics of culinary practice in relation to these.
LO5 Use and safely operate modern kitchen equipment.
LO6 Produce appropriate dishes in a volume cookery environment.
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
Demonstrate the Correct Use of Knives and Kitchen Equipment
Safety procedures and safe use of knives and kitchen equipment. Preparation of a range of products (e.g. classical vegetable cuts, duxelle) Application of knife skills.
FSAI standards - personal and professional
Personal and Professional Hygiene. Delivery, Storage, Preparation, Cooking, Holding and Food Service. Pest Control. Cleaning. HACCP origins and principles. Food safety - Critical factors. Controls and CCPs, record keeping in HACCP system.
Understand and be able to apply Fire Safety and Prevention Techniques and to perform Appropriate First Aid
Fire triangle. Fire spread. Fire extinguishers and their use. Emergency and evacuation procedures. Basic first aid.
Identify a Range of Commodities and apply Appropriate Skills and Techniques in the Basics of Culinary Practice
Product evaluation and quality control in relation to breakfast, lunch, all-day and dinner menus, grill and short order menus, Irish specialities, morning coffees and afternoon teas. Diets - needs of special dietary groups, food allergies and diet types.
Practice and apply from a Practical Perspective, Cookery Processes using a Range of Commodities
Processes - stewing, braising, roasting, poaching, deep and shallow frying, grilling, boiling steaming baking, pot-roasting and microwave. Commodities - meat, poultry, fish and shellfish, vegetables, farinaceous, eggs and fruit.
Demonstrate the Knowledge and Skills to use and Safely operate Modern Kitchen Equipment
Use of a range of kitchen equipment in a range of cookery processes to include volume cookery.
Produce Appropriate Dishes in a Volume Cookery Situation
Fresh and convenience Foods/products in volume cookery. Menu cycles, Standard Recipes, Volume Forecasting, Portion and Waste control in food production. Food Cost Cycle, Pricing, Profit Margin, manual and computer-based cost control systems.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 70
Timing Every Week Learning Outcomes 1,2,3,4,5,6
Assessment Description
Continuous assessment of performance and standards in kitchen
Assessment Type Short Answer Questions % of Total Mark 10
Timing Week 6 Learning Outcomes 1,2,3,4,5,6
Assessment Description
Related Culinary Theory
Assessment Type Short Answer Questions % of Total Mark 20
Timing Sem End Learning Outcomes 1,2,3,4,5,6
Assessment Description
Related Culinary Theory
No End of Module Formal Examination
Reassessment Requirement
Repeat the module
The assessment of this module is inextricably linked to the delivery. The student must reattend the module in its entirety in order to be reassessed.

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 3.00 3
Lecture Contact Culinary Theory Every Week 1.00 1
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
  • Ceserani, V. and Kinton, R.. (2015), Practical Cookery, 13th. Hodder Arnold., [ISBN: 9781474839573].
  • David Foskett, Patricia Paskins, Andrew Pennington, Neil Rippington. (2016), Theory of Hospitality and Catering, 13th. [ISBN: 9781471865237].
Supplementary Book Resources
  • Leto, M. & Bode, W.. The Larder Chef, Latest. Butterworth Heinemann., [ISBN: 9780756668996].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OHOST_6 Higher Certificate in Arts in Hospitality Studies 1 Mandatory