Module Details
| Module Code: |
HOSP7002 |
| Title: |
International Cuisine
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Long Title:
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International Cuisine
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| NFQ Level: |
Intermediate |
| Valid From: |
Semester 2 - 2021/22 ( January 2022 ) |
| Field of Study: |
8110 - Hospitality
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| Module Description: |
This module is designed to provide the learner with the opportunity to produce and evaluate culinary dishes. It will enable the learner to compare and contrast classical and contemporary styles of food production and analyse the current trends within the culinary environment.
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| Learning Outcomes |
| On successful completion of this module the learner will be able to: |
| # |
Learning Outcome Description |
| LO1 |
Display high levels of culinary skills required for the production of international, classical and contemporary dishes. |
| LO2 |
Assemble complex culinary dishes suitable for a target market. |
| LO3 |
Evaluate the procedures relating to food science associated with culinary aspects. |
| LO4 |
Design dishes from a range of classical and contemporary styles of cuisine into menu planning to include food science and nutrition. |
| 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).
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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.
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| N/A |
Co-requisite Modules
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| 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.
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| No requirements listed |
| Indicative Content |
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Recipe Development and Dish Design
Colour, texture, flavours, different cooking styles, dish composition and menu planning, nutritional value, market analysis, product testing and evaluation.
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Fish and Shellfish
Quality points and identification, the preparation of intricate and complex fish and shellfish dishes, incorporating suitable sauces and garnishes.
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Hors D'oeuvre
Single items, varied inclusive of a wide range of commodities, soups, farinaceous dishes adapt into International cuisine suitable for today's market.
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Buffet Work
Range of International classical and contemporary dishes, salads, garnishes, canapes, terrines, galantines, pies and pates.
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Main Dishes
Specialised International dishes, modern and classical cuisine, fusion cuisine, varied styles of cooking and presentation, inclusive of vegetable and potato side dishes to incorporate into a main dish.
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Sauces
A range of classical sauces - bechamel, veloute, demi-glace, hollandaise, bearnaise, glazes, essences into dish design.
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Food Science
In-depth analysis of ingredients, breakdown and structure of commodities used in the culinary environment.
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Butchery and Larder
Prepare and evaluate a range of cuts from beef, poultry, game and fish, use in the production of International Cuisine.
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Module Content & Assessment
|
| Assessment Breakdown | % |
|---|
| Coursework | 100.00% |
Assessments
| 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.
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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 class with integrated culinary theory |
Every Week |
3.00 |
3 |
| Lecture |
Contact |
Food Science theory |
Every Week |
1.00 |
1 |
| 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 with integrated theory |
Every Week |
3.00 |
3 |
| Lecture |
Contact |
Food Science theory |
Every Week |
1.00 |
1 |
| 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
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| Recommended Book Resources |
|---|
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Yotam Ottolenghi. (2016), Ottolenghi The Cookbook, Ebury Publishing, London, United Kingdom, [ISBN: 9781785034770].
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Boulud, D., Clark, M.. (2009), Braise: A Journey Through International Cuisine, [ISBN: 978-0060561710].
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James Peterson. (2010), Meat: A Kitchen Education, Ten Speed Press, p.336, [ISBN: 978-1-58008-992-0].
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Harold McGee. (2004), On food and cooking, Scribner, New York, [ISBN: 9780684800011].
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Hervé This; translated by M. B. DeBevoise. (2006), Molecular gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History), Columbia University Press, New York, [ISBN: 9780231133128].
| | Supplementary Book Resources |
|---|
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Stanley Marianski, Robert Marianski (Contributor), Adam Marianski (Contributor). (2009), Meat Smoking And Smokehouse Design, 2nd. [ISBN: 978-0-9824267-0-8].
| | This module does not have any article/paper resources |
|---|
| Other Resources |
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website, Caterer,
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website, Foodonline,
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Website, Nutritics,
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