Module Details

Module Code: HOSP6049
Title: Introduction to Volume Cookery
Long Title: Introduction to Volume Cookery
NFQ Level: Fundamental
Valid From: Semester 1 - 2017/18 ( September 2017 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 2 programme(s)
Module Description: This is a practical module that allows students to develop and apply essential culinary skills and knowledge within a controlled environment. This module is delivered in a volume kitchen environment where under direction, students prepare, cook and present a balanced meal for a range of customers.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Apply and practice in a realistic environment the principles of food hygiene and safety.
LO2 Produce a nutritionally balanced meal experience in a volume cookery environment.
LO3 Apply a broad selection of cookery techniques to create a range of contrasting starters, soups, main courses and sweet courses or combinations of thereof.
LO4 Execute work practices in a professional and safe manner to include the use of technology in the volume food industry.
LO5 Apply safe working procedures to volume cookery equipment.
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.
None.
 
Indicative Content
Applied hygiene and safety
Personal hygiene and work practices. Best Practice in relation to food handling and following food law and HACCP procedures as outlined in the IS 340 Correct use of knives and Kitchen equipment.
Sequence of Service
Development of core professional food and service skills, competencies and knowledge in culinary arts that reflect industry practices relating to a quality meal experience for customers.
Practical Application to Workplace Situation
The module developes basic product and process knowledge and skills essential for all culinary students. Under supervision the students will be able to follow and participate in the logical flow of food from the point of the foods delivery to when it is served. Students will prepare and cook dishes for a meal service in a realistic working environment within a production kitchen. They will also experience time deadlines associated with a working kitchen in industry.
Safe use of Equipment
Students should be able to apply safe working procedures to volume cookery equipment, such as mixers, bratt pans, blenders etc.
Batch Cookery
Explore menu creation and planning guidelines. Menu planning will be implemented around the principles of contrast, harmony and techniques to offer a balanced and varied selection of starters, soups mains and sweet dishes
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 100
Timing Every Week Learning Outcomes 1,2,3,4,5
Assessment Description
Performance assessment on the contribution to the overall meal preparation and service which includes an analysis of safe working procedures.
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 Culinary Skills Every Week 6.00 6
Independent & Directed Learning (Non-contact) Non Contact Student Self Directed Every Week 1.00 1
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 6.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Practical Development of Culinary Skills Every Week 6.00 6
Independent & Directed Learning (Non-contact) Non Contact Student Self Directed Every Week 1.00 1
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 6.00
 
Module Resources
Recommended Book Resources
  • Cracknell, H.L. & Kaufmann R.J.. (1999), Practical Professional Cookery, third. Wiley & Sons., [ISBN: 9781861528735].
  • National Standands Authority of Ireland. (2007), IS 340, National Standands Authority of Ireland.
Supplementary Book Resources
  • Letto, M. J., Bodie, W. K.H.. (2006), The Larder Chef, fourth. Butterworth-Heinemann., Great Britian, [ISBN: 9780750668996].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCULA_7 Bachelor of Business in Culinary Arts 2 Elective
CR_OCULS_6 Higher Certificate in Arts in Culinary Studies 1 Mandatory