Module Details

Module Code: HOSP7055
Title: Classical Culinary Practice
Long Title: Classical Culinary Practice
NFQ Level: Intermediate
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 supports the learner in developing and deepening their knowledge and culinary skills across a wide range of production methods and techniques of a modern kitchen in the areas of classical and contemporary cuisines.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Examine and appraise a range of fresh produce in season and assess the quality factors, including provenance, cost, supply chain, seasonality and sustainability.
LO2 Appraise and apply the larder, cookery and presentation techniques required to produce a range of classical European and International dishes/products.
LO3 Research the cultural influences, plating techniques, aesthetics, texture variances & flavour combinations integrating the cost factors associated with contemporary and classical cuisine.
LO4 Design and construct dishes and menus to meet cultural parameters of the current market place (Modern Ireland).
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
Product Knowledge - 20%
Seasonality and provenance, sustainability and supply chain, analysis of quality factors, product specifications.
Larder, Cookery and Presentation Techniques (Classical European) - 35%
Apply the appropriate cookery and presentation techniques required to produce a range of traditional and contemporary products from a selection of European and world cuisines.
World Cuisines - 35%
Utilise traditional skills and knowledge along with modern techniques and ingredients in the creation of innovative contemporary dishes based on classical principles. Balanced dishes, healthy approaches, modern techniques, creative plating colour balance & composition.
Cultural Parameters - 10%
Incorporate into dishes and menus considerations to meet diverse cultural parameters.
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 60
Timing Every Week Learning Outcomes 2,3,4
Assessment Description
Students will be assessed on an ongoing basis in all practical classes.
Assessment Type Practical/Skills Evaluation % of Total Mark 20
Timing Week 12 Learning Outcomes 1,2,3,4
Assessment Description
Practical Exam (In Class) - 1 Recording Points worth 20% to complete in class skills test prescribed by the internal examiner.
Assessment Type Reflective Journal % of Total Mark 20
Timing Sem End Learning Outcomes 1,2,3,4
Assessment Description
Portfolio evidence of key learning outcomes from the module, outlining how Garde Manger skills, techniques & dishes could be applied to the workplace.
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 5.00 5
Lecture Contact Delivery of content underpinning the learning outcomes. Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 1.00 1
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 6.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Practical/Workshop Every Week 5.00 5
Lecture Contact Delivery of content underpinning the learning outcomes. Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 1.00 1
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 6.00
 
Module Resources
Recommended Book Resources
  • Cracknell, H.L & Kaufmann, R.J.. (1999), Pracical Professional Cookery, 3rd. Thomson Learning, [ISBN: 9781861528735].
  • Konemann, V.. (2009), Essentials of Asian Cooking, 3rd. Oxmoor House, [ISBN: 9780848732684].
  • Kochhat, A.. (2004), Indian Essence: The Fresh tastes of India's New Cuisine., 1st. Quadrille, [ISBN: 9781844000777].
  • Gigliotti, L.. (2013), Mediterranean Cooking, Houghton Mifflin Harcourt, [ISBN: 0470421363].
  • Thompson, D.. (2010), The Street Food, Quadrille Publishing Ltd, [ISBN: 9781840915587].
  • Shulman, M.R.. (2008), Spain and the World Table, DK Publishing, [ISBN: 0756633877].
  • Booth, S.. (2002), Food of Japan, Grub Street, [ISBN: 9781904010210].
  • Culinary Institute of America. (2013), Healthy Techniques of Cooking, 4th. Wiley & Sons, [ISBN: 9780470635438].
  • Oliva Cabral. (2017), Nutrition for Foodservice and Culinary Professionals, Scitus Academics LLC, [ISBN: 9781681175522].
  • Food Safety Agency. (2012), Manuals of Nutrition, 12th. HMSO, [ISBN: 9780113229291].
  • Pham, M.. (2009), The Flavours of Asia, 1st. Dorling Kindersley, [ISBN: 9780756643058].
  • José Pizarro. (2021), Basque (compact edition): Spanish Recipes from San Sebastian and Beyond, 2nd. Hardie Grant (UK), [ISBN: 9781784883683].
  • Culinary Institute of America. (2012), Garde Manger: The Art & Craft of the cold kitchen, 4th. Culinary Institute of America, [ISBN: 9780470587805].
  • Culinary Institute of America. (2013), Techniques of Healthy Cooking, 4th. Culinary Institute of Technology, [ISBN: 9780470635438].
  • Allen, N.. (2013), Discovering Global Cuisines: Traditional Flavours & Techniques, 1st. Prentice Hall, [ISBN: 0135113482].
  • Hom, K.. (2012), Complete Chinese Cookbook, 1st. BBC Books, [ISBN: 9781849900829].
  • Gianni, S.. (2009), A Travola! Recipes & Reflections on Traditional Italian Home Cooking, 1st. Lebhar - Friedman, [ISBN: 0867309288].
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) 6 Mandatory