Module Details

Module Code: HOSP8009
Title: Culinary Innovation
Long Title: Culinary Innovation
NFQ Level: Advanced
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: Culinary products will be developed or enhanced to suit a diverse range of food establishments/food retail outlets. The learner will continue to develop their innovative and creative skill-set in relation to Pastry, Classical and Contemporary Larder creations.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Critique principles associated with the production of innovative culinary products for different types of establishments.
LO2 Aanalyse a range of innovative contemporary classical savoury dishes and pastry items for todays market needs.
LO3 Devise cost saving mechanism for the culinary practical process , referring to yield management and food wastage.
LO4 Develop a range of dishes/ products to suits different food establishments use complex and intricate procedures in the process.
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
Product Knowledge
Recipes development, key concepts, usage of varied ingredients/commodities available on the market. Creation of innovative pastry and larder dishes. Focus on contemporary and classical design and advance techniques and formulas to suit market requirement.
Product Design and Creativity
Expansion of individual food product range composing of classical and modern design for different market needs. Redesigning a food product to suit a new or exiting market segment in the culinary environment.
Yield Management
Cost factors, yield per recipe, production cost factors. Using the same standard recipe for products/dish and further develop using more creative techniques in the application process, considering key cost elements.
Dish Reconstruction
Enhancement and reconstruction of culinary recipes in relation to products for upselling.
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 skills evaluation, weekly reflective journal.
Assessment Type Critique % of Total Mark 30
Timing Sem End Learning Outcomes 1,2,3,4
Assessment Description
Create/update a culinary dish/product to suit a culinary food market segment. Learners will critique their own dish/product.
No End of Module Formal Examination
Reassessment Requirement
Coursework Only
This module is reassessed solely on the basis of re-submitted coursework. There is no repeat written examination.

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 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 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
  • James Paterson. (2010), A kitchen Education, U.K, [ISBN: 978-1-58008-9].
  • Glacier Par. Stephane, Gaetan, Paris. (2010), Tartes, Gouters, Entrements, 1st. Samper Impresores, France, [ISBN: 978-2-9533598].
  • Welker Hans, Adams Lee Ann. (2016), Professional Bread Baking, 1st. Wiley, USA, [ISBN: 10-1118435877].
Supplementary Book Resources
  • Bellouet,G.J, Paris, G, Perruchon, J.M. (2009), L Art de la Viennoiserie et Festival de Tarts, 1st. Paris, France, [ISBN: 2-9515045-0-0].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCULE_8 Bachelor of Business (Honours) in Culinary Entrepreneurship 2 Mandatory