Module Details

Module Code: HOSP6048
Title: Core Culinary Skills
Long Title: Core Culinary 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 will develop techniques and processes essential to professional cookery. It provides students with a detailed understanding of all cookery processes and commodities.
The module gives students the knowledge and understanding necessary to produce and garnish dishes, using a wide range of traditional and contemporary commodities and processes.
It also equips them with the skills and understanding necessary to produce Sandwiches and Breakfast/ Brunch dishes.

The module further develops the skills and knowledge introduced in Introduction to Volume Cookery Module.
Upon completion of this module, the student will be able to produce a range of classical and innovative dishes.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Develop fundamental skills in food preparation including classical vegetable preparation and apply professional knife skills in a safe manner.
LO2 Classify and summarise the commodities, equipment & techniques related to the core culinary principles.
LO3 Distinguish, practice and apply from a practical perspective the cookery wet & dry processes using a wide range of commodities to include fruit, vegetables, meat and fish.
LO4 Produce a range of hot and cold sandwiches bedded on classical cuisine and reflective of modern industry trends.
LO5 Produce a range of popular, traditional and contemporary hot and cold breakfast brunch dishes
LO6 Apply personal and work place hygiene and work practice in accordance with best hygiene standards, and safety procedures, such as college policy and IS 340 2007
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
Core Culinary Skills
Prepare the full range of classical stocks, glazes, base sauces and soups and a variety of there extensions. Outline and apply the wet & dry culinary processes to a a selection of fruit, vegetables, meat and fish products.
Applied Hygiene and Safety
Apply personal and work place hygiene and work practice in accordance with best hygiene standards, and safety procedures. use correct procedures and sanitisers in the cleaning of the work place and cookery equipment. Use in accordance with health and safety requirements all knives, blades, and equipment, and apply the best practice procedures in relation to lifting, carrying, preventing slips and falls, and other work area procedures.
Sandwiches
Prepare a broad selection of traditional, open, hot and cold sandwiches using a wide variety of breads and a wide selection of fillings both traditional and modern.
Breakfast Brunch
Identify and be able to produce a range of popular, traditional and contemporary hot and cold breakfast brunch dishes to include eggs, fish, meat, fruit, vegetables, bakery products, dairy, cereals and preserves.
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 Skill Assessment
Assessment Type Short Answer Questions % of Total Mark 30
Timing Sem End Learning Outcomes 1,2,3,5
Assessment Description
In Class Test- Directly linked to the skills developed during the practical lab's and theoretical content delivered throughout the module.
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 sessions - Practical Development of skills Every Week 6.00 6
Lecture Contact Related Culinary 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 Two 3-Hour practical Sessions - Practical Development of Skills Every Week 6.00 6
Lecturer-Supervised Learning (Contact) Contact Related Culinary Theory 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
  • Cracknell, H. L. & Kaufmann R. J.. (1999), Practical Professional Cookery, Third. Thomson Learning, Great Britian, [ISBN: 9781861528735].
  • National Standards Authority of Ireland. (2007), IS. 340, National Standards Authority of Ireland.
Supplementary Book Resources
  • Foskett, D. Rippington, N. Paskins, P. and Thorpe, S.. (2015), Practical Cookery, 13 edition. Hodder Education, London, [ISBN: 9781471839573].
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 1 Mandatory