Module Details

Module Code: HOSP6066
Title: Practical Cookery Techniques
Long Title: Practical Cookery Techniques
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 enhances the student's learning in the kitchen environment and furthere develops the standards necessary to ensure safe, hygenic and efficient work practices. The student's progression should be supported and encouraged through reflection on their own development of skills and understanding during this module. Learning is structured around practical sessions and demonstrations with all necessary aspects being supported and underpinned with related theory.

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 working practices and procedures have been introduced, students are given the opportunity to develop and practise their skills and understanding of cookery processes and commodities within a controlled environment.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Practise and apply from a practical perspective, cookery processes using a range of commodities.
LO2 Apply the knowledge and skills required to use and safely operate modern kitchen equipment.
LO3 Produce appropriate dishes in a volume cookery situation.
LO4 Explain the underpinning theory of cookery principles and menu application and related aspects of food hygiene and safety.
LO5 Apply the fundamental principles of food costing, control and pricing to 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
Demonstrate the Correct Use of Knives and Kitchen Equipment
Apply the correct techniques and procedures related to health and safety in the kitchen area.
Demonstrate both Personal and Professional Hygiene Practices in accordance with FSAI Training Standards at Induction Skills' Level
Further development of IS 340. Correct handling and storage of food items.
Identify a Range of Commodities and apply Appropriate Skills and Techniques in the Basics of Culinary Practice
Quality Points in relation to meat, poultry, fish and shelfish, fruit and vegetables. The student will be equipped with the necessary skills to assess food commodities in relation to quality and freshness.
Practise and apply from a Practical Perpective, Cookery Processes using a Range of Commodities
Produce a range of dishes, applying the range of cookery processes, skills and knowledge. Dishes to include both local and international dishes.
Produce Appropriate Dishes
Students to produce a popular range of Hors d'oeuvres, soups and starters, main courses consisting of roast, grilled braised and casseroles and saute meats, poached fried and grilled fish, a range of vegetable and potato dishes, sauces, sweets and desserts.
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
Assessment Description
Evaluation of culinary techniques and skills
Assessment Type Short Answer Questions % of Total Mark 10
Timing Week 6 Learning Outcomes 1,2,3,4,5
Assessment Description
Theory Assessment
Assessment Type Short Answer Questions % of Total Mark 20
Timing Sem End Learning Outcomes 1,2,3,4,5
Assessment Description
Theory Assessment
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
Independent & Directed Learning (Non-contact) Non Contact Student Self-Directed Every Week 3.00 3
Lecture Contact Culinary Theory and Preparation Every Week 1.00 1
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, Latest. Hodder Arnold., [ISBN: 9781471839573].
Supplementary Book Resources
  • Biddy White Lennon ,Georgina Campbell. (2006), The Irish Heritage Cookbook, [ISBN: 978-184681597].
  • Leto, M. & Bode, W.. (1989), The Larder Chef, Butterworth-Heinemann., [ISBN: 9780756668998].
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 3 Mandatory