Module Details

Module Code: HOSP6155
Title: Garde Manger&Classical Cuisine
Long Title: Garde Manger&Classical Cuisine (Draft)
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 module will build on the knowledge and skills gained in the previous modules of culinary skills. On successful completion of this module, learners will have gained the additional practical skills and knowledge to practice with confidence Garde Manger skills and classical cuisine in the modern professional kitchen both on and off-the-job. The approach to learning is practice structured around practical demonstrations and hands on food preparation and production methods within a classroom and kitchen environment. This learning is supported with the relevant theory necessary for the module.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Understand and apply all the requirements associated with the professional production of a range of hot and cold sandwiches and canapés, cold hor d'oeuvres and salads.
LO2 Demonstrate the knowledge, skills and techniques associated with fishmongery and butchery as applicable to the professional kitchen.
LO3 Demonstrate the knowledge, skills and techniques associated with raw and cooked forcemeats, pâtés and terrines, smoking and preserves as applicable to the professional kitchen.
LO4 Demonstrate an understanding of the foundations of classical European cuisine and associated dishes and culinary terms.
LO5 Produce a range of stocks, soups and sauces and classical European dishes using a variety of cooking processes, skills and techniques.
LO6 Demonstrate an understanding of menu planning and seasonality.
LO7 Demonstrate both personal and professional hygiene practices in accordance with FSAI training standards.
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
Canapés, hot and cold sandwiches, cold hor d'oeuvres and salads - 20%
Work planning, personal & operational hygiene, practical skills and techniques associated with the production of canapés, hot and cold sandwiches and cold hor d'oeuvres and salads.
Butchery and fishmongery - 20%
Product identification, quality points, techniques associated with butchery & fishmongery.
Forcemeats, smoking and preserves- 20%
Meat/poultry/fish/vegetable terrines, a selection of forcemeats and pâté, associated equipment and operational health and safety, processes and techniques associated with smoking, related theory of smoking and preservation process involved, processes and techniques associated with a ranges of preserves to chutneys, pickles, relishes, fermentations etc.
Menu Planning & Seasonality - 10%
Principles of menu planning, seasonality, food sourcing, cost control.
Classical European Dishes - 30%
Soups and farinaceous, fish and shellfish, furred and feathered game, meat, poultry and offal, vegetable dishes, stocks, soups, and sauces.
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 1,2,3,4,5,6,7
Assessment Description
Continuous Practical assessment and theory assessment
Assessment Type Practical/Skills Evaluation % of Total Mark 20
Timing Week 8 Learning Outcomes 1,2,3,5
Assessment Description
In class practical skills test
Assessment Type Reflective Journal % of Total Mark 30
Timing Sem End Learning Outcomes 1,2,3,4,5,6,7
Assessment Description
Student reflective journal - Identify the range of Garde Manger and Classical dishes and techniques in 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 5.00 5
Lecture Contact Theory Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 8.00 8
Total Hours 14.00
Total Weekly Learner Workload 14.00
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 Theory Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 8.00 8
Total Hours 14.00
Total Weekly Learner Workload 14.00
Total Weekly Contact Hours 6.00
 
Module Resources
Recommended Book Resources
  • Cracknell, H.L. & Kaufmann, R, J.. (1999), Practical Professional Cookery, 3rd. Cengage Learning, [ISBN: 9781861528735].
  • Bode, W.K.H., & Leto, M.J.. (2006), The Larder Chef: Food Preparation and Presentation, 4th. Butterworth-Heinemann, [ISBN: 9780750668996].
  • Foskett, D., Paskins, P., Rippington, N.. (2019), Practical Cookery, 14. Hodder Education, [ISBN: 9781510461710].
  • Saulnier, L., Pepin, J., & Lang. G.. (1977), Le Repertoire De La Cuisine: The World Renowned Classic used by the Experts, Barron’s Education, [ISBN: 9780812051087].
  • The French Culinary Institute & Choate, J.. (2007), The Fundamental Techniques of Classic Cuisine, 1. Stewart, Tabori & Chang, [ISBN: 9781584794783].
  • Robuchon, J. (2007), New Concise Larousse Gastronomique, Hamlyn, [ISBN: 9780600616986].
  • The Culinary Institute of America. (2011), The Professional Chef, 9th. Wiley & Sons, [ISBN: 9780470421352].
  • Bocuse, P.. (2012), Paul Bocuse: The Complete Recipes, Flammarion, [ISBN: 9782080200952].
  • Blanc, R.. (2005), Simple French Cookery, BBC Books, [ISBN: 9780563522].
  • Child, J.. (2011), Mastering the Art of French Cooking Volumes 1 & 2, Particular Books, [ISBN: 9781846143656].
Recommended Article/Paper Resources
  • Food & Wine Magazine.
  • Hotel & Catering.
  • Hospitality Ireland.
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCUAR_7 Bachelor of Arts in Culinary Arts (Apprenticeship) 4 Mandatory