Module Details

Module Code: HOSP6077
Title: Essential Food Theory
Long Title: Essential Food Theory
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 the learner to a wide range of commodities, classical dishes, artisan products and related food trends for the professional kitchen. Types of menus, food production systems, cookery methods and technology. Food purchasing control and profit.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Evaluate the quality, freshness and suitability of the food products at the point of delivery
LO2 Recognise place on a plate, local produce, artisan foods, the environmental consequences in using global commodities
LO3 Identify the importance of food production systems and technologies for a range of food operations
LO4 Compile a range of menu types for different food businesses, implementing current trends and cookery methods
LO5 Discuss food control procedures and their relationship to profit in the food business
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
Health and Safety
Current legislation, risk assessment, temperature control, condition, labelling, use by, best before, decanting.
Product and Commodity Quality Control
Quality recognition and control, country of origin, yield testing, pre-prepared commodities, size weight, number in packets, pricing.
Types of Menus
Product availability, type of menu and customer, cookery methods, skills, food trends, space, equipment, procurement, cost, profit, staffing, special diets, food allergens
Production Systems and Technology
Food production systems for various catering operations, to include sous-vide, cook-chill, cook-freeze, induction, convection, vacuum packing, AFD, thermo mix, paco jet, food labelling printer, packaging.
Food Purchasing and Control
Knowing the market, buying methods, selecting suppliers, cost control, quality points, seasonality, quotations, operationsl control, ordering procedures, checking and issuing procedures, portion control, bad menu planning, poor cookery processes, using left over food.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Short Answer Questions % of Total Mark 50
Timing Week 6 Learning Outcomes 1,2,3,5
Assessment Description
Evaluation of the related theory of Food Commodities
Assessment Type Project % of Total Mark 50
Timing Sem End Learning Outcomes 4,5
Assessment Description
Project on various commodities
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
Lecture Contact Theory of Food Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Reading, sourcing information, project development 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 Theory of Food Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Reading, sourcing information, project development 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
  • H. L. Cracknell, R. J. Kaufmann. Practical Professional Cookery, Latest Edition. 20, Cengage Learning, U.K., p.910, [ISBN: 9781861528735].
  • Advanced Professional Chef Level 3, Latest Edition. Cengage Learning Vocational, U. K., [ISBN: 978140806421].
  • David Foskett, Victor Ceserani. Ceserani and Kinton's the Theory of Catering, Latest Edition. Oxford University Press, USA, U.K., p.656, [ISBN: 9780340939260].
Supplementary Book Resources
  • introduction by Jane Grigson; photographed by Philip Dowell; written by Adrian Bailey, Elisabeth Lambert Ortiz, Helena Radecka. (1983), The book of ingredients, 2nd. Michael Joseph, London, p.296, [ISBN: 0718119150].
  • Prosper Montagne. Larousse Gastronomique, Hamlyn, p.1360, [ISBN: 9780600602354].
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 3 Mandatory