Module Details

Module Code: HOSP6050
Title: Food Safety & Culinary Science
Long Title: Food Safety & Culinary Science
NFQ Level: Fundamental
Valid From: Semester 1 - 2021/22 ( September 2021 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 2 programme(s)
Module Description: This module will provide learners with the theoretical knowledge underpinning microbiological food safety and HACCP and an understanding of the scientific principles associated with culinary arts.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Explore the principles of microbiology related to food safety in line with the FSAI Level 2 training standard and IS:340.
LO2 Describe the steps involved and the controls used in designing a food safety management system.
LO3 Evaluate the structure and scientific principles which characterise the properties of natural foods.
LO4 Assess the level of risk in relation to safe working conditions, in the context of legal requirements.
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
Microbiology
Explain the nature and causes of food borne and food poisioning illness. Outline the nature of hazards (biological, chemical and physical) and explain the nature of the risk involved. Bacteria: outline the main types, sources, characteristics and growth patterns, associated illnesses and symptoms attributed to bacterially contaminated foods. Other food spoiling and illness factors such as moulds, yeasts and viruses.
Hygiene Work Practices
Personal hygiene standards and responsibilities, reporting and control of illness. Kitchen and associated areas environment, structure, and services. Rodent and insect contamination, prevention and control. Control of allergens in a food safety management system. The role and responsibility of the environmental health officer/ food safety auditor.
Food Safety Management
Hazard Analysis and Critical Control Points[HACCP] - role in managing food safety, management responsibility, implementing a food safety system, food production process flow charts, identification of hazards, critical control points. Critical limits in food safety - time, temperature, moisture, environment. Monitoring procedures, corrective action and prerequisite requirements.
Scientific Principles
Sensory analysis: senses, taste buds, scientific methods of sensory analysis and procedures. Denaturation, coagulation, dough elastricity, enzymatic browning, maillard reaction, carmelisation, rancidity, fermentation, foam formation, emulsions, gelatinisation, gel formation, synersis, osmosis, tenderisation. Physical and chemical structure of natural foods: meat, poultry, fresh milk and milk products, eggs, fats and oils, vegetables, fruit pulses, cereals and grains.
Health and Safety
Safety issues in the catering and hospitality sectors. Legal requirements, risk assessments, accident cause and prevention, manual handling.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Short Answer Questions % of Total Mark 30
Timing Week 6 Learning Outcomes 1,2
Assessment Description
Food Safety Assessment
Assessment Type Written Report % of Total Mark 30
Timing Week 12 Learning Outcomes 3
Assessment Description
Portfolio: Evaluate and apply scientific principles which characterise the properties of natural foods
Assessment Type Essay % of Total Mark 40
Timing Week 13 Learning Outcomes 1,2,3,4
Assessment Description
Module theory (word count approximately 1200 words)
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
Lecture Contact Theoretical Instruction on Culinary Science Every Week 1.00 1
Lecture Contact Practical Development of Food Safety Skills Every Week 2.00 2
Lecture Contact Health and Safety - Principles and Practice Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Student Self Directed 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 Theoretical Instruction on Culinary Science Every Week 1.00 1
Lecture Contact Practical development of Food Safety Skills Every Week 2.00 2
Lecture Contact Health and Safety - Principles and Practice Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Student Self Directed 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
  • Richard A Sprenger. (2017), Level 2 HACCP handbook, 15th. Highfield Publications, [ISBN: 9781910964781].
  • Richard A. Sprenger. (2019), Supervising Food Safety (Level 3), 19th. [ISBN: 9781912633425].
  • Harold Mc Gee. (2010), McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture, 2nd New Ed.. Hodder & Stoughton, [ISBN: 9780340831496].
Recommended Article/Paper Resources
  • NSAI. (2007), I.S.340: 2007, Hygiene in the Catering Sector.
  • Government Publications. Food Safety Authority of Ireland Act, 1988..
Supplementary Article/Paper Resources
  • National Hygiene Partnership. The Management of Food Hygiene in the Hospitality Industry..
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OPRPA_6 Certificate in Professional Pastry Techniques 1 Mandatory
CR_OCULS_6 Higher Certificate in Arts in Culinary Studies 1 Mandatory