Module Details

Module Code: HOSP6108
Title: Planning a Culinary Event
Long Title: Planning a Culinary Event
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 from all practical modules and on-the-job training from Year 1. The module will integrate both practical work with theory and assist in the development of the students, core food professional skills, competencies, and knowledge in culinary arts. The student will be introduced to learning tools devised by the FSAI and National Hygiene Partnership. These skills will help design pathways for creativity within the food industry and the apprentice's workplace. Students will be encouraged to reflect on their own development of skills and evaluate their own approach to the food production process through a series of test kitchens. Students will experience contemporary kitchen technologies and the application of modernist concepts through a series of lecturer devised menus. The module will culminate in the production of a project that will guide the student through the culinary event in the next semester.

The menu chosen will have to be suitable for lunch/dinner service and comprise of a starter course, main course, vegetarian option, accompanying vegetable and potato dish, dessert course and two breads. Two choices will be offered for a starter, main and dessert course.

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 Identify and explain the planning aspects associated with a culinary event.
LO2 Plan and organise a culinary event.
LO3 Apply cost control procedures associated with a culinary event.
LO4 Apply quality control procedures in relation to planning a culinary event.
LO5 Allocate duties required for the execution of a culinary event.
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
Planning Aspects - 20%
Suitability of the choosen menu, seasonality of the menu, availability of produce,
Organisation - 20%
Time plan, leading the team, requisition of ingredients, delivery of duties.
Cost Control - 20%
Gross profit percentages, yield testing, price of the menu.
Quality Control - 20%
Food preparation, production and service, food wastage and portion control, food safety and hygiene
Supervision - 20%
Delegation, motivation, communication, leadership, teamwork
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 40
Timing Every Week Learning Outcomes 1,4
Assessment Description
Continuos assessment in Test Kitchen
Assessment Type Presentation % of Total Mark 10
Timing Week 11 Learning Outcomes 5
Assessment Description
The students will present to their peers the concept of their culinary event
Assessment Type Project % of Total Mark 50
Timing Week 12 Learning Outcomes 1,2,3,4,5
Assessment Description
Individual Project collating all the practical learning outcomes of the module.
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 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 11.00 11
Total Hours 14.00
Total Weekly Learner Workload 14.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Practical/Workshop Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 11.00 11
Total Hours 14.00
Total Weekly Learner Workload 14.00
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • Cracknell, H.L. & Kaufmann, R.J. (1999), Practical Professional Cookery, 3rd. Cengage Learning, [ISBN: 9781861528735].
  • Foskett, D., Paskins, P., & Pennington, A.,. (2021), The Theory of Hospitality & Catering, 14. Hodder Education, [ISBN: 9781398332959].
  • The Culinary Institute of America (CIA).. (2013), Techniques of Healthy Cooking, Wiley, [ISBN: 9780470635438].
  • Roux, M.. (2011), Desserts, Quadrille Publishing, [ISBN: 9781844009831].
  • Williams, J.. (2018), The Ritz London Cook Book, Mitchel Beasley, [ISBN: B07CL1PCMS].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCUAR_7 Bachelor of Arts in Culinary Arts (Apprenticeship) 3 Mandatory