Module Details

Module Code: HOSP6113
Title: Apprentice Led Culinary Event
Long Title: Apprentice Led 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 in Planning a Culinary Event, while providing a vehicle through which a number of learning outcomes can be achieved. The module will integrate both practical work with the theory and assist in the development of the student's core food professional skills, competencies and knowledge in culinary arts. Students will be encouraged to reflect on their own development as individuals and as part of a group. Students will organise and supervise the preparation and cooking of dishes for a meal service in a production kitchen, and will experience time deadlines associated with a working kitchen in industry. Skills which have been achieved in modules in semester 1, 2 & 3, especially planning a culinary event, can be integrated and built on in this module.

The menu chosen will have to be suitable for lunch/dinner service and comprise of a starter, main course, vegetarian option, accompanying vegetables and potato dishes, dessert course and two breads. Two choices will be offered for the 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 Organise and plan a culinary event based on a project design in planning a culinary event.
LO2 Apply cost control procedures and associated restraints with delivering a culinary event.
LO3 Apply quality control procedures in relation to the execution of a culinary event.
LO4 Demonstrate supervision skills required for the execution of a culinary event.
LO5 Identify and explain the operational and service requirement of a menu.
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
Organisation and Planning - 20%
Time Plan, requisition of ingredients, delivery of duties, communication with lectures, marketing approach.
Apply cost control procedures associated with a culinary event - 20%
Manage the requisition of ingredients to adhere to budget. Monitor and manage portion control to avoid food waste.
Quality Control Procedures - 20%
Food preparation, production & service, portion control, seek customer feedback.
Supervision Skills 20%
Delegation of duties, motivation of peers, communication with kitchen brigade and with lecturer, teamwork.
Food Safety & Hygiene - 20%
Personal hygiene, operational hygiene, HACCP, zoning, temperature control.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%
Special Regulation
The Reflective Presentation 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 60
Timing Every Week Learning Outcomes 1,2,3,4
Assessment Description
Execution of a culinary event.
Assessment Type Performance Evaluation % of Total Mark 30
Timing Every Week Learning Outcomes 1,2,4
Assessment Description
Facilitation of groupwork. Practical support to all other culinary events in the semester.
Assessment Type Presentation % of Total Mark 10
Timing Week 12 Learning Outcomes 1,3,4
Assessment Description
Reflective presentation on execution of event.
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
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 10.00 10
Total Hours 14.00
Total Weekly Learner Workload 14.00
Total Weekly Contact Hours 4.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Practical/Workshop Every Week 4.00 4
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 10.00 10
Total Hours 14.00
Total Weekly Learner Workload 14.00
Total Weekly Contact Hours 4.00
 
Module Resources
Recommended Book Resources
  • Lynch, F.T.. (2011), The Book of Yields; Accuracy in Food Costing and Purchasing., 8th. Wiley & Sons, [ISBN: 9780470197493].
  • Foskett, D., Paskins, P., & Pennington, A.,. (2021), The Theory of Hospitality & Catering, 14th. Hodder & Stoughton, [ISBN: 9781398332959].
  • Baskette, B.. (2007), The Chef Manager, 2nd. Pearson, [ISBN: 9780131189133].
  • Cracknell, H.L., & Kaufmann, R.J,. (1999), Practical Professional Cookery, 3rd. Cengage Learning, [ISBN: 9781861528735].
  • Foskett, D., Paskins, P., Rippington, N., & Thorpe, S.. (2019), Practical Cookery, 14th. Hodder Education, [ISBN: 9781510461710].
  • Stein, R.. (2015), Fish & Shellfish: The Definitive Guide to Cooking Seafood with 120 Classic Recipes, BBC Physical Audio, [ISBN: 9781849908450].
  • Rise, C.. (2018), Game: The Chef’s Field-to-table Cookbook, Welcome Enterprises, [ISBN: 9781599621456].
  • Myhrvold, N., & Young, C. (2011), Modernist Cuisine: The Art and Science of Cooking, The Cooking Lab, [ISBN: 9780982761007].
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) 4 Mandatory