Module Details

Module Code: HOSP6116
Title: Contemporary Cuisine
Long Title: Contemporary Cuisine
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 is a practical module which will provide the student with an opportunity to develop and expand upon their knowledge. The module will expose the student to modern cooking techniques and associated equipment. The approach to learning will be hands on and practical in nature, but will also include demonstrations. The learner will also concentrate on preparing and executing a precise and technical recipe. On completion of the module the learner should have a competence to achieve fundamental contemporary techniques both on and off the job. They will achieve this by gaining knowledge of ingredients, cookery methods and the use of new technological equipment used by professional chefs today to offer a contemporary dining experience.

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 Recognise the principles applied to contemporising suitable classical dishes.
LO2 Identify and apply larder skills to game, meat, fish and poultry associated with contemporising a range of classical dishes.
LO3 Implement a variety of cooking processes, skills and techniques to food production.
LO4 Produce a range of contemporary style dishes, reflecting modern trends.
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
Contemporising Classical Dishes - 20%
Identifying suitable dishes for contemporising. Applying modern cooking techniques including new commodities.
Contemporary Larder Skills - 30%
Product identification and origin, use of secondary cuts of meat & fish. Techniques associated with contemporary butchering and fishmongery.
Contemporary Techniques - 30%
Principles and applications of a range of current and emerging processes, equipment and techniques to include - sous vide, - Gels, - Foams, - Compression.
Produce a range of contemporary dishes - 20%
Snacks, amuse bouche, soups, fish and shellfish, furred and feathered game, meats, poultry and offal.
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 50
Timing Every Week Learning Outcomes 2,3,4
Assessment Description
Continous practical assessment in all practical classes
Assessment Type Practical/Skills Evaluation % of Total Mark 20
Timing Week 11 Learning Outcomes 2,3
Assessment Description
In class practical exam
Assessment Type Reflective Journal % of Total Mark 30
Timing Sem End Learning Outcomes 1,2,3,4
Assessment Description
Identify the range of contempory dishes and techniques on your workplace menu
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 Continuous Practical Assessment Every Week 4.00 4
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Continuous Practical Assessment Every Week 4.00 4
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
 
Module Resources
Recommended Book Resources
  • Cracknell, H.L & Kaufmann, R.J.. (2007), Practical Professional Cookery, 3rd. Cengage Learning, [ISBN: 9781861528735].
  • Keller, T. (2008), Under Pressure: Cooking Sous Vide, Artisan, [ISBN: 9781579653514].
  • Blumenthal, H.. (2009), The Fat Duck Cookbook, Bloomsbury USA, [ISBN: 9781608190201].
  • Campbell, J.. (2010), Formulas for Flavour: How to Cook Restaurant Dishes at Home, Conran Octopus, [ISBN: 9781840915594].
  • Howard, P.. (2012), The Square: Savoury, Absolute Press, [ISBN: 9781906650599].
  • Keller, T.. (2014), The Complete Keller: The French Laundry Cookbook & Bouchon, Artisan, [ISBN: 9781579652937].
  • Burke, R., Kelly, A.L., Lavelle, C.. (2021), Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices and Culinary Applications, 1st. CRC Press, [ISBN: 9781466594784].
  • Gössling, S., & C. Hall, M.C.. (2021), The Sustainable Chef, 1st. Routledge, [ISBN: 9781138733732].
  • Shannon, A., Holland, C., & Wooliscroft, G.. (2013), Sous Vide – The Art of Precision Cooking, Gastronomy Plus, [ISBN: 9780992763800].
  • Williams, J.. (2018), The Ritz London Cook Book, 1st. Mitchel Beasley, [ISBN: B07CL1PCMS].
  • Myhrvold, N., & Young, C.. (2011), , Modernist Cuisine: The Art and Science of Cooking, The Cooking Lab, [ISBN: 9780982761007].
Recommended Article/Paper Resources
  • Food and Wine Magazine.
  • Hospitality Ireland.
  • Hotel & Catering Review.
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCUAR_7 Bachelor of Arts in Culinary Arts (Apprenticeship) 3 Mandatory