Module Details

Module Code: HOSP6111
Title: Exploring Food
Long Title: Exploring Food
NFQ Level: Fundamental
Valid From: Semester 1 - 2022/23 ( September 2022 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: This module provides an introduction of food studies and the wider field of culinary arts. It gives the students an awareness of the importance of ingredient knowledge, usage of ingredients, organoleptic assessment, food and culinary history and Irish, regional and global cuisine.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Identify ingredients and describe the usage of various ingredients.
LO2 Define organoleptic assessment and recognise the key components of sensory evaluation.
LO3 Review the evolution of Irish cuisine and know the major influencing factors.
LO4 Locate the key regional and global areas of cuisines and discuss the major influencing factors.
LO5 Recognise the key chefs and cooks that have helped to develop the culinary arts, from the medieval periods to contemporary times.
LO6 Identify the importance of local produce and define provenance.
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
Food Ingredients - 20%
Identification of ingredients, comparison of ingredients, usage of ingredients, alternative ingredients.
Organoleptic Assessment - 20%
Define organoleptic assessment. Identify the senses and organs responsible for sensory perception and evaluation. Discuss the influence of the senses of food and cuisine. Review contemporary foods and cuisines and sensory perception.
Development of the Culinary Arts (Historical) - 20%
Food in history - discovery of new foods and techniques. Historical influences on the development of the culinary arts. Key international figures who have inspired the development of the culinary arts. Development of contemporary trends. e.g. Slow Food, Molecular Gastronomy.
Irish Food History - 20%
Evolution of food and cooking in Ireland. Effects of the Famine on Irish food development. Influence of Irish chefs and cooks. Contemporary Irish Cuisine.
Local Produce and Provenance - 20%
Artisan/traditional/local food producers and their products. Beneficial factors related to locally produced foods and the provenance of food. Organisations that help in the promotion of Irish food and cuisine. Irish Cuisine and its influence on Irish Tourism and Food Tourism.
Module Content & Assessment
Assessment Breakdown%
Coursework50.00%
End of Module Formal Examination50.00%

Assessments

Coursework
Assessment Type Project % of Total Mark 50
Timing Week 10 Learning Outcomes 1,6
Assessment Description
Portfolio of Evidence.
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 50
Timing End-of-Semester Learning Outcomes 1,2,3,4,5,6
Assessment Description
Mixture of long and short questions to afford students the opportunity to demonstrate and elaborate upon independent learning.
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

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 Delivery of content underpinning the learning outcomes. Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 5.00 5
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 2.00
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 5.00 5
Lecture Contact Delivery of content underpinning the learning outcomes. Every Week 2.00 2
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 2.00
 
Module Resources
Recommended Book Resources
  • Robuchon, J.. (2007), New Concise Larousse Gastronomique, Hamlyn, [ISBN: 9780600616986].
  • Gillespie, C., & Cousins, J.. (2016), European Gastronomy into the 21st Century, 1. Routledge, [ISBN: 9781138139039].
  • Toussaint - Samat, M. (2008), A History of Cooks and Cooking, 2. Wiley Blackwell Publishing, [ISBN: 9781405181198].
  • Sexton, R.. (2001), A Little History of Irish Food, Gill & Macmillan, [ISBN: 9780717133789].
  • Burke, R., Kelly, A.L., Lavelle, C., & HervĂ© This vo Kientza. (2021), Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices and Culinary Applications, CRC Press, [ISBN: 9781466594784].
  • Symons, M.. (2004), A History of Cooks and Cooking, University of Illinois Press, [ISBN: 9780252071928].
Recommended Article/Paper Resources
  • Gastronomica - The Journal of Food Studies.
  • Food and Wine Magazine.
  • Yes Chef Magazine.
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCUAR_7 Bachelor of Arts in Culinary Arts (Apprenticeship) 4 Mandatory