Module Details

Module Code: HOSP6071
Title: International Modern Cuisine
Long Title: International Modern Cuisine
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: In this module students will research, prepare, taste and evaluate traditional regional dishes from international cuisines.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Identify the basic ingredients (spices and indigenous) and palette of flavours for International Cuisines.
LO2 Examine the geographical, seasonality, cultural, historical and religious influences on the foods of European Cuisine.
LO3 Recognise and describe the cooking techniques and unique cooking equipment appropriate to applied dishes.
LO4 Compile a range of European dishes representative of selected regions.
LO5 Apply the principles of food hygiene, safety legislation, quality control and cost effectiveness as they apply to the professional chef.
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
Cuisines of the world
Principles and concepts of Asian foods and menus,historical and religious and geographical influences, regional ingredients, techniques and specialist equipment and utensils.
Cuisines of the Americas
Principal concepts and influences of American cookery, regional areas and influences, historical, geographical and cultural influences. Range of dishes popularly based on the cuisines of the Americas. Produce and present a range of dishes representative of the Cuisines of the Americas
Cuisines of the Mediterranean
Principal concepts of the Mediterranean region, regional ingredients and influences, historical, religious and geographical influences.
Cuisines of Europe
Principles and concepts of European cookery and its cuisines, regional ingredients and influences, cooking techniques, and utensils.
Cuisines of the Middle East
Principle concepts and ingredients used in Middle Eastern Cookery. The influence of religion on cookery commodities within the middle east. Specialist equipment, utensils and cookery techniques.
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
Assessment Description
Continuous practical assessment-each class related to practical scheme of work marked on Professional Practice, Health & Safety,Skills Dev., finished Product, Reflection
Assessment Type Multiple Choice Questions % of Total Mark 15
Timing Week 7 Learning Outcomes 1,2,5
Assessment Description
International Cuisine, flavours, influences, associated dishes and menus to be discussed over the course of the semester.
Assessment Type Short Answer Questions % of Total Mark 15
Timing Week 12 Learning Outcomes 3,4,5
Assessment Description
Geographical, cultural and influences of classical cuisine. Associated techniques. Safety legislation, cost and quality control incorporated into class time.
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 Two 3 hour Practical Development of Skills-incorporating integrated related theory Every Week 6.00 6
Lecture Contact Associated module theory Every Week 1.00 1
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 7.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact 2 three hour practical learning Every Week 6.00 6
Lecture Contact Theoretical module based learning Every Week 1.00 1
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 7.00
 
Module Resources
Recommended Book Resources
  • Various. (2008), The Essential Asian Cookbook, Konemann, [ISBN: 3-8290-0428-1].
  • Gintare Marcel. (2013), L'art De la Table, 1st.. Stewart, Tabori, & Chang, p.288, [ISBN: 978-940260059].
  • H. L. Cracknell, R. J. Kaufmann. (1999), Practical Professional Cookery, 3rd. Edition. 20, Cengage Learning, Great Britain, p.910, [ISBN: 9781861528735].
  • David Foskett, Victor Ceserani. (2011), Ceserani and Kinton's the Theory of Catering, 11. Oxford University Press, USA, U.K., p.656, [ISBN: 9780340939260].
Supplementary Book Resources
  • Andre Domine. (2015), Culinaria Spain, Ullmann Publishing, [ISBN: 978-384800818].
  • Claudia Roden. (2011), The Food of Spain, [ISBN: 0-333-62804-7].
  • Le Grand Larousse Gastronomique:. (2013), Le Grand Larousse Gastronomique, 8th.. Clarkson Potter., [ISBN: 978-060062042].
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