Module Details

Module Code: HOSP6103
Title: Culinary Skills Development
Long Title: Culinary Skills Development
NFQ Level: Fundamental
Valid From: Semester 1 - 2022/23 ( September 2022 )
Duration: 1 Semester
Credits: 10
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: This is a practical module that allows students to reinforce and consolidate the learning in Fundamental Culinary Skills. The module will integrate both practical work with theory and assist in the development of the student's core skills, competencies and knowledge in Culinary Arts.

Students will be encouraged to reflect on both on-the job and off- the -job training and their own development of skills and understanding during this module.

The Independent Study hours on this module includes both Independent study and on the job training relating to this module.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Practice and apply from a practical perspective, cookery processes using a range of commodities.
LO2 Identify and through practical applications produce a variety of traditional and innovative hors d'oeuvres, dressings and sauces and a range of hot and cold sandwiches reflective of the industry trends.
LO3 Identify the origin, quality and use of a variety of healthy option food products to produce a range of nutritionally balances dishes associated with specific dietary requirements.
LO4 Identify the origin, quality and use of a variety of healthy option food products from the Mediterranean Region and produce a range of classical, modern and innovative dishes from the Mediterranean Region
LO5 Identify and through practical application, produce a variety of traditional breakfast and brunch dishes reflective of industry trends.
LO6 Demonstrate both personal and professional hygiene practices in accordance with FSAI training standards.
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
Commodities and Cookery Processes- 35%
- Product identification, evaluation and quality control - Applied relevant skills and techniques involved in the preparation of a range of commodities. - The processes are to include the following; stewing, braising, roasting, poaching, deep and shallow frying, grilling, microwave, boiling, steaming. etc. - Apply these cookery processes to the following commodities, meat, poultry, fish and shellfish, potatoes, vegetables, farinaceous, eggs and fruit.
Innovative hors d'oeuvre, dressing & sauces, hot & cold sandwiches-15%
- Identify the range of commodities that are widely used in the preparation of hors d'oeuvres, dressing and cold sauces and creatively produce a range of traditional and innovative hors d'oeuvres using a wide variety of ingredients and techniques. - Demonstrate the importance of aesthethics, balance, flavour and texture in the production and presentation of hors d'oeuvres, dressings and sauces. - Identify breads and bases of national and international origin used in the production of sandwiches. - Prepare a range of hot and cold classical and innovative sandwiches using appropriate garnishes and presentation styles.
Healthy Option Food Products - 15%
Identify a range of products associated with healthy options. Evaluate the health benefits of a range of products. Produce a range of nutritionally balanced dishes associated with specific dietary requirements.
Mediterranean Cuisine - 15%
Identify a range of products and equipment used in the Mediterranean Cuisine Region. Produce a range of classical, modern and innovative dishes from the Mediterranean Region.
Breakfast & Brunch dishes - 20%
Understand the different types of breakfast and how these are produced to include: - Continental, - Traditional Irish, - English, - Buffet Style. - Identify and be able to produce a range of products/tradtional/comtempory hot and cold breakfast/brunch dishes, eggs, fish, meats, fruit, vegtables, bakery products, dairy, cereals, preserves.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%
Special Regulation
The Reflective Journal linked to the Apprentice’s place of work is a mandatory component which must be submitted. Students must achieve a mark of 40 % or greater in this component. Without this, the module cannot be passed.

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 70
Timing Every Week Learning Outcomes 1,2,3,4,5,6
Assessment Description
Ongoing Practical Assessment
Assessment Type Short Answer Questions % of Total Mark 10
Timing Week 10 Learning Outcomes 1,2,3,4,5
Assessment Description
In Class Written Exam
Assessment Type Reflective Journal % of Total Mark 20
Timing Sem End Learning Outcomes 1,2,3,4,5,6
Assessment Description
Work Based Learning (reflective journal)
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
Lab Contact Practical/Workshop Every Week 4.00 4
Lecture Contact Delivery of content underpinning the learning outcomes. Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 9.00 9
Total Hours 14.00
Total Weekly Learner Workload 14.00
Total Weekly Contact Hours 5.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 9.00 9
Lab Contact Practical/Workshop Every Week 4.00 4
Lecture Contact Delivery of content underpinning the learning outcomes. Every Week 1.00 1
Total Hours 14.00
Total Weekly Learner Workload 14.00
Total Weekly Contact Hours 5.00
 
Module Resources
Recommended Book Resources
  • Cracknell, H.L & Kaufmann, R.J. (1999), Practical Professional Cookery, 3. Cengage Learning, [ISBN: 9781861528735].
  • Foskett, D., Paskins, P., & Pennington, A.,. (2021), The Theory of Hospitality & Catering, 14. Hodder Education, [ISBN: 9781398332959].
  • Andre.JL, & Mallet, JF.. (2003), Great French Chefs & Their Recipes, Flammarion, [ISBN: 9782080111708].
  • Girardet, Robuchon, Michel, C.. (2000), Emotions Gourmandes, Favre, [ISBN: 9782828905699].
  • Barrenechea, T.. (2009), The Cuisines of Spain: Exploring Regional Home Cooking, Ten Speed Press, [ISBN: 9781580085151].
Recommended Article/Paper Resources
  • Hotel & Catering Review.
  • Catering & Licensing Review.
  • Health Service Cathering Nutrition & Modified Diets.
  • Hospitality Review Magazine.
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCUAR_7 Bachelor of Arts in Culinary Arts (Apprenticeship) 2 Mandatory