Module Details

Module Code: HOSP6095
Title: Contemporary Cuisine & Larder
Long Title: Contemporary Cuisine & Larder
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 explores the world of contemporary cuisine and will provide the learner with a high level of skill and knowledge within this area.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Display skills relating to the production of canapé's to meet current trends.
LO2 Design a range of contemporary culinary dishes, building on the classical foundations of culinary art.
LO3 Produce a range of Irish, European culinary dishes using a wide variety of commodities.
LO4 Recognise the fundamental skills associated with contemporary cuisine, and the work of classical and contemporary master chefs
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).
Culinary Operations 1, Culinary Operations Larder and International Cuisine, Culinary arts operation 2
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.
No requirements listed
 
Indicative Content
Irish and European Cuisine
Incorporating dishes using fish, shellfish, game, meat, poultry, vegtables and potatoes.
Larder & Buffet Work
Prepare meat and fish cuts, and use in buffet works such as pates, pies, terrines.
Canapes
Produce a wide range of canapes consisting of a variety of bases and fillings with a high standard of finish.
Main Course
Modernising the classics, to create innovative products using a wide range of ingredients to make up a complete dish.
Soups
Update classical cold and hot soups from a range of cuisines.
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
Assessment Description
Practical assessment each week.
Assessment Type Short Answer Questions % of Total Mark 30
Timing Week 12 Learning Outcomes 2,4
Assessment Description
Relating to practical and integrated theory
No End of Module Formal Examination
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

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 operations with integrated theory Every Week 4.00 4
Independent & Directed Learning (Non-contact) Non Contact Research 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
Lab Contact Practical operations with integrated theory. Every Week 4.00 4
Independent & Directed Learning (Non-contact) Non Contact Research 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
  • H. L. Cracknell, R. J. Kaufmann. (1999), Practical Professional Cookery, 3rd. Cengage Learning, p.910, [ISBN: 978-1-86152-873-5].
Supplementary Book Resources
  • Peterson,J.. (2010), Meat: A Kitchen Education, [ISBN: 978-1-58008-992-0].
  • Kutas, R.. (2008), Great sausage recipes and meat curing, 4th. New York, [ISBN: 978-0-02566860-7].
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 3 Elective