Module Details

Module Code: HOSP6018
Title: Gastro Bar Food Operations
Long Title: Gastro Bar Food Operations
NFQ Level: Fundamental
Valid From: Semester 1 - 2016/17 ( September 2016 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: This module introduces the learner to the principles and practices associated with producing gastro bar food. The module will focus on food safety, practical foundation culinary skills, menu design and cost control aspects. Service of the food will also be of key importance. These are key requirements to managing and operating a successful bar food operation.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Apply professional hygiene and food safety practices in accordance with the Food Safety Authority of Ireland Standards (FSAI).
LO2 Prepare a variety of culinary dishes suitable for a Bar food operation.
LO3 Compile menus of different types and styles, suitable for service in a Gastro Bar food operation business.
LO4 Apply cost control to the Bar food sector.
LO5 Recognise the importance of regenerating and service of food items in a safe and wholesome manner suitable for customer consumption.
LO6 Operate a range of food service styles for a Gastro Bar operation.
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).
N/A
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.
N/A
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.
Food Safety Training,
Manual Handling Training
 
Indicative Content
Health & Safety
Importance of good personal and work hygiene, identification and correct use of kitchen equipment, accident report procedures, manual handling, introduction to Hazard Analysis Control Points (HACCP), Control of Substances Hazardous to Health (COSHH), knife skills.
Culinary Principles and Techniques
Foundation culinary skills, scones, brown bread, vegetable preparation, basic sauces - extensions, soups, dressings, pizzas, vegetarian, meat, poultry and fish dishes suitable for a modern bar food operation.
Individual dishes
Preparation of different menu types and styles, using fresh, convenience and regenerated food commodities suitable for customer needs and expectations within the gastro Bar food environment. Focus on quality of food produced, cost factors, yield and waste management.
Sandwiches
Hot, cold, open, variety of modern and classical styles. Using a range of Irish and International breads - to include fillings suitable for fish, meat, poultry and vegetarian diets.
Service of Food
Different styles of food service, managing the customer expectations.
Tapas
Range of dishes that focus on individual and platter assortment.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 70
Timing Every Week Learning Outcomes 1,2,3,4,5,6
Assessment Description
Continuous Assessment relating to practical skills.
Assessment Type Short Answer Questions % of Total Mark 30
Timing Sem End Learning Outcomes 1,3,4,6
Assessment Description
In class test relating to principles and practices of the gastro Bar food operation sector.
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
Lecture Contact Theory of Culinary Operations Every Week 1.00 1
Lab Contact Practical Food Skills and Service Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Research on Theory & Operations Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Theory of Culinary Operations Every Week 1.00 1
Lab Contact Practical Food Skills and Service Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Reaserch on Theory & Operations Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
 
Module Resources
Recommended Book Resources
  • Carl Schroeder. (2015), Market Restaurant, Bar Cookbook: seasonally Inspired Cuisine from Southern Calfornia, Globe Pequot Press, USA, p.304, [ISBN: 9781493006328].
  • H. L. Cracknell, R. J. Kaufmann. Practical Professional Cookery, Latest Ed. Cengage Learning, p.910, [ISBN: 1861528736].
Supplementary Book Resources
  • Pamela Clark. (2013), Tapas: Tantalizing Small Plates from the Mediterranean, Sterling, Reprint Edition, p.128, [ISBN: 9781454910268].
  • Beverly LeBlanc. (2007), A Passion for Tapas, Parragon Book Service Ltd, p.224, [ISBN: 9781407502700].
Recommended Article/Paper Resources
  • BBC Good Food Guide, Magazine.
  • Irish Hotel and Catering review, Magazine.
Supplementary Article/Paper Resources
  • Caterer and Hotelkeeper, Magazine.
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OBARM_7 Bachelor of Business in Beverage Industry Management 2 Elective