Module Details

Module Code: HOSP7086
Title: Food Trends in Practice
Long Title: Practical Food Trends Current & Future
NFQ Level: Intermediate
Valid From: Semester 2 - 2024/25 ( January 2025 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: This module is designed to provide the learner with the opportunity to produce and evaluate international culinary dishes and bakery products. The learner will be provided with the opportunity to design modern and innovative products to meet current food market trends.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Display high levels of practical culinary skills required to produce international dishes.
LO2 Prepare a wide range of bakery and pastry products to a high standard, incorporating European and International techniques.
LO3 Implement procedures relating to food science associated with the practical aspects of food production.
LO4 Critique recipe development in relation to new innovative dishes.
LO5 Appraise the effects of modern trends on foods.
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 Design
Awareness of ingredients-sourcing, standard recipes, food cost, product testing, scaling up, evaluation & related theory.
Recipe Development
Colour, texture, flavours, different cooking styles, dish composition and menu planning, market analysis, product testing and evaluation.
Breads
Biological and chemical aeration, flavoured breads, sourdough, sweet breads, soda breads, European and International breads incorporating sweet and savoury varieties.
Pastry & sweet products
Tarts, tartlets, barquettes variety of fillings and flavours to suit market needs. Chocolate and chocolate tempering, filling & flavouring
Food trends
Street food; hybrid cuisines; functional foods; fermented foods.
Food Science
Principles of food science in relation to ingredients used in the practical work processes.
Health and Safety
Health and safety issues, awareness and management related to the practical work processes.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 70
Timing Every Week Learning Outcomes 1,2,3
Assessment Description
Practical assessment based on module learning outcomes.
Assessment Type Reflective Journal % of Total Mark 30
Timing Week 13 Learning Outcomes 3,4,5
Assessment Description
Portfolio related to techniques and skills developed in practical classes and related theory. Entries to be completed after practical class and submitted during the semester.
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 with integrated theory Every Week 4.00 4
Independent & Directed Learning (Non-contact) Non Contact Research 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 Practical with integrated theory Every Week 4.00 4
Independent & Directed Learning (Non-contact) Non Contact Research 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
  • Larousse Publications. (2020), Larousse Patisserie and Baking, Octopus Publishing Group, [ISBN: 9780600636205].
  • Richard Bertinet. (2012), Crust, Kyle books, [ISBN: 978085783108].
  • Yotam Ottolenghi. (2016), Ottolenghi The Cookbook, Ebury Publishing, London, United Kingdom, [ISBN: 9781785034770].
  • Harold McGee. (2004), On Food and Cooking: The Science and Lore of the Kitchen, Revised. Simon & Schuster, New York, United States, [ISBN: 9780684800011].
Supplementary Book Resources
  • Marcella Hazan. (2011), The Essentials of Classic Italian Cooking, Pan Macmillan, London, United Kingdom, [ISBN: 9780752227900].
  • École Ferrandi. (2017), French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts, Flammarion, [ISBN: 9782080203182].
  • Stuart Farrimond. (2017), The Science of Cooking, DK, Penguin Random House, [ISBN: 9780241229781].
This module does not have any article/paper resources
This module does not have any other resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_FFBUS_8 Bachelor of Science (Honours) in Food Business 4 Mandatory