Module Details

Module Code: HOSP7071
Title: Culinary Management Operations
Long Title: Culinary Management Operations
NFQ Level: Intermediate
Valid From: Semester 1 - 2023/24 ( September 2023 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 2 programme(s)
Module Description: This module introduces the learner to professional culinary principles of learning across a range of cooking styles to suit classical and contemporary cuisine and applying correct health and safety practices within a professional environment.
This incorporates associated cooking techniques and application towards the practices of food regeneration and sustainability. To provide the learner with knowledge and comprehension on the importance of food ordering systems, food costings, systems approach and orders of work as displayed through learning within an IT lab setting.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Apply the fundamentals and implementation practice as outlined by the FSAI for a safe work environment. Understand current health and safety legislation to display best practices and knowledge in disease control as outlined by the World Health Organisation.
LO2 Recognise the importance of nutritionally based menus and implement this learning to accommodate specific dietary requirements and current food trends to market.
LO3 Implement the correct, safe use of knives through professional work safety practices utilising a range of commodities and cooking techniques while displaying learned skills.
LO4 Recognise the importance of producing healthy alternative dishes which meet the demands of a cost effective budget across a range of commodities and apply best practices with sustainability, compostable food packaging and food regeneration throughout the learning stages.
LO5 Practice leadership and organisational skills to reflect operational experience and practices of a live stream kitchen to evaluate food costing, menu budgeting and food ordering system.
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 Safety
Implementation of correct health and food safety practices as regulated by the Food Safety Authority of Ireland. Knife safety skills. Hygiene and work safety applications applied within the kitchen environment. Correct prctices through application are applied for efficient safe work standards.
Dietary Modifications
Analyse a selection of menus to consolidate the learning. Incorporating a broad range of dietary requirements. Knowledge of allergens, food intolerances and dietary restrictions. Ensure balance of nutrition, commodities, cooking methods and budget costs.
Classical and Contemporary Cuisine
Display and create a range of classical and contemporary dishes, savoury and sweet for current food market demand. Knowledge of various commodities, incorporating various skills, equipment and cooking styles for the presentation of foods produced.
Health and innovation
Consolidate the learning of producing alternative plant based, vegetarian produce to meet industry demands. Cost effective and innovative creations produced in a group work environment. Knowledge of alternative commodities available to market. Apply practices of food regeneration, application to food wastage and sustainability with applied food packaging.
Culinary Organisation and Practices
Display confidence and competency to participate in teamwork displaying operational skills and motivation. Ordering systems of work, costings and budget controls implementation. Decision making abilities within a challenging culinary environment.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 60
Timing Every Week Learning Outcomes 1,2,3,4,5
Assessment Description
Continuous assessment through practical performance within a lab setting.
Assessment Type Reflective Journal % of Total Mark 20
Timing Every Second Week Learning Outcomes 1,2,3,4,5
Assessment Description
The learner submits portfolio assessment work in conjunction with the learning outcomes and applied learning from IT lab class
Assessment Type Short Answer Questions % of Total Mark 20
Timing Week 13 Learning Outcomes 1,2,3,4,5
Assessment Description
A selection of short answer questions associated with integrated theory in conjunction with the delivery of weekly lectures.
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
Lab Contact Practical Kitchen Class Every Week 3.00 3
Lecture Contact Food Theory lecture Every Week 1.00 1
Lab Contact Ordering and stock control systems I.T. Lab Every Second Week 0.50 1
Independent & Directed Learning (Non-contact) Non Contact Independent self directed learning Every Week 3.00 3
Total Hours 8.00
Total Weekly Learner Workload 7.50
Total Weekly Contact Hours 4.50
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Practical kitchen class Every Week 3.00 3
Lecture Contact Food Theory Lecture Every Week 1.00 1
Lab Contact Ordering stock control system (IT Lab) Every Second Week 0.50 1
Independent Learning Non Contact Independent and directed learning Every Week 3.00 3
Total Hours 8.00
Total Weekly Learner Workload 7.50
Total Weekly Contact Hours 4.50
 
Module Resources
Recommended Book Resources
  • The Culinary Institute of America. (2011), The Professional Chef, 9th.. John Wiley & Sons Inc, New York, United States, p.1232, [ISBN: 10 0470421355].
  • Cracknell, H.L & Kaufmann, R.J. (2009), Practical Professional Cookery, 3rd.. Wiley and Sons, [ISBN: 9781861528735].
  • by Professor David Foskett,, Neil Rippington, Steve Thorpe, Patricia Paskins. (2017), Practical Cookery for the Level 3 Advanced Technical Diploma in Professional Cookery, 14. Hodder Education, London, p.636, [ISBN: 978-151040185].
  • Farrimond, Dr. Stuart. (2017), The Science of Cooking, 1st.. Dorley Kindersley Ltd., London, United Kingdom, p.256, [ISBN: 13 9780241229].
  • Renna Salaman. (2013), Healthy Mediterranean Cooking, 3rd.. Francis Lncoln Ltd., London, [ISBN: 0-7112-1403-4].
  • Tourism & Hospitality. (2021), Food Safety Handbook.
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OHMGT_8 Bachelor of Business (Honours) in Hospitality Management 2 Mandatory
CR_OHOMA_7 Bachelor of Business in Hospitality Management 2 Mandatory