Module Details

Module Code: HOSP6060
Title: Core Culinary Practice
Long Title: Core Culinary Practice
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 focuses on further developing the fundamentals of food commodities, ingredients and their associated culinary uses. The module gives students the knowledge and understanding necessary to cater for individuals with specific dietary requirements. In particular, it focuses on the Mediterranean region and specific food commodities and culture This module further develops and builds upon the skills and knowledge introduced in Core Culinary Skills reflecting the importance of vegetable cuts and cookery processes.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Identify the origin, quality and use of a variety of healthy option food products.
LO2 Distinguish, classify, and through practical application, produce a variety of traditional and innovative salads, hors d'oevures, dressings and sauces.
LO3 Produce a range of nutritionally sound hot and cold dishes which are based on the fundamental culinary principles and reflective of European and Mediterranean cuisine.
LO4 Apply cost and portion control procedures to dish and menu preparation.
LO5 Effectively apply professional hygiene and food safety practices in accordance with the Food Safety Authority of Ireland (FSAI) training standards.
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
Healthy Options & Salads
Identify and prepare a wide range of foods and dishes which contribute to a healthy diet, and prepare them using methods that are associated with retaining health benefits. Produce a range of dishes and salads both classical and modern which are nutritionally balanced and suitable for dietary needs.
European & Mediterranean Cuisine
Identify a range of food commodities, dishes and cookery techniques associated with European and Mediterranean cuisine. Produce dishes to include starters, soups, main courses and farinaceous dishes to further apply and develop the student skill set. These dishes should allow the student where possible to further practice pastry & larder skills.
Applied Hygiene and Safety
Apply fully the principles of personal hygiene, food hygiene, health and safety, in accordance with best practice and legislative requirements. Practice the appropriete safety procedures for the use of knives, kitchen equipment and machinery
Costing and Control.
Know and apply the principles of cost control and portion control to the preparation of food items in a catering environment.
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
Evaluation on the application of Culinary Skills
Assessment Type Short Answer Questions % of Total Mark 30
Timing Sem End Learning Outcomes 1,2,3,4,5
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 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
Lecture Contact Related 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 Professionl Cookery, Third Ed. Thompson, Great Britian, [ISBN: 9781861528735].
Supplementary Book Resources
  • CIA (Culinary Institute of America). (2013), Techniques of Healthy Cooking, Fourth Ed. Wiley & Sons., China, [ISBN: 978047063543].
  • Foskett, D. Rippington, N. Paskins, P, Thorpe, S. (2015), Practical Cookery, 13 edition. Hodder Education, London, [ISBN: 9781471839573].
  • Darina Allen, Rosemary Kearney,. Healthy Gluten Free Eating, [ISBN: 1-85626-542-0].
  • Lisa Hark, Darwin Deen, Ian W. Campbell (Foreword). Nutrition for Life, [ISBN: 1-4053-0306-9].
  • Rena Salaman. Healthy Mediterranean Cooking, [ISBN: 07112-1403-4].
  • Paul Gayler, Jacqui Lynas,. Healthy Eating for Your Heart, [ISBN: 1-85626-500-5].
  • Denis Cotter; photography by Jörg Köster; design and art direction by John Foley. (2005), A Paradiso year, Atrium, Togher, Ireland, [ISBN: 0-9535353-7-1].
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 2 Mandatory