Module Details

Module Code: HOSP7067
Title: Applied Culinary & Food Safety
Long Title: Applied Culinary & Food Safety
NFQ Level: Intermediate
Valid From: Semester 1 - 2023/24 ( September 2023 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 2 programme(s)
Module Description: This module allows students to apply theory to practice enabling students to develop culinary skills and knowledge. Over the duration of the module, students will implement HACCP, apply scientific principles, nutritional and sensory evaluation and critique process and products from a Home Economist perspective while also learning best practice pedagogical skills for the Home Economics classroom.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Apply a wide range of transferable practical cookery techniques and processes underpinned by theory and scientific principles in the preparation, cooking, storage and presentation of safe risk free food.
LO2 Employ HACCP and best practice guidelines for fire safety and prevention techniques, first aid, manual handling protocols.
LO3 Connect developing practical pedagogical skills and practical based food skills to the Home Economics post primary school classroom.
LO4 Evaluate prepared products from a nutritional, sensory, sustainable and discerning consumer perspective.
LO5 Examine the working principles of household kitchen technology and chemicals.
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
Culinary Principles and Processes
Kitchen systems; 2 plate system, clean as you go, hygiene & safety, stop, look & listen/alternatives. Wet methods of cookery - Poaching, Stewing, Braising, Boiling. Dry methods of cookery- Pot-roasting, Roasting, Baking, Grilling, Shallow frying, Deep frying- all methods of cooking underpinned by scientific principles. Application of transferable skills and resource management
Hygiene and Safety Procedures
Introduction to Food Safety and Hygiene - the importance of continuous awareness; fire safety; occupational health i.e., safe practices; uniform; equipment; knives; knife drill (techniques/skills); hands on knowledge of kitchen equipment and utensils - the proper and safe utilisation of a variety of utensils and equipment encountered in a kitchen. Introduction to Hazard Analysis and Critical Control Points in the kitchen.
Application of principles of Home Economics
Nutrition and sensory evaluation, sustainable and discerning consumer perspective e.g. food waste, cost, transferable skills, kitchen technology and chemicals. Hygiene and safety, key factors and success criterion. Exploration of the principles of household kitchen technology and chemicals.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Written Report % of Total Mark 25
Timing Every Week Learning Outcomes 1,2,3,4
Assessment Description
Weekly students will document key learnings from the products and skills applied each week in culinary class. Formative feedback given throughout.
Assessment Type Short Answer Questions % of Total Mark 35
Timing Week 12 Learning Outcomes 1,2,5
Assessment Description
Assessment of theory supporting culinary principles and processes, hygiene and safety procedures and the application of the principles of Home Economics.
Assessment Type Practical/Skills Evaluation % of Total Mark 40
Timing Week 13 Learning Outcomes 1,2,3,4
Assessment Description
Culinary skills test
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 Development of Skills Every Week 3.00 3
Lecture Contact Supporting theory Every Week 2.00 2
Independent & Directed Learning (Non-contact) Non Contact Research Every Week 2.00 2
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 5.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lab Contact Practical Development of Skills Every Week 3.00 3
Lecture Contact Supporting theory Every Week 2.00 2
Independent Learning Non Contact Reading and research Every Week 2.00 2
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 5.00
 
Module Resources
Recommended Book Resources
  • Samin Nosrat. (2017), Salt, Fat, Acid, Heat, [ISBN: 1782112308].
  • Food Safety Authority of Ireland. (2016), Guide to Food Safety Training Level 3 - Food Safety Skills for Management - Food Service, Retail and Manufacturing Sectors, [ISBN: 1-904465-08-0].
  • Food Safety Authority of Ireland. (2015), Guide to Food Safety Training Level 1 Induction Skills and Level 2 Additional Skills for Food and Non Food Handlers, Food Safety Authority of Ireland, Dublin.
  • National Standards Authority of Ireland. (2007), Hygiene in the Catering Sector, [ISBN: I.S. 340:200].
  • H.L Cracknell & R.J. Kaufmann. (1999), Practical Professional Cookery, [ISBN: 13 978-1-8615].
  • The French Culinary Institute. (2007), The Fundamental Techniques of Classic Cuisine, Stewart, Tabori and Chang, [ISBN: 9781584794783].
Supplementary Book Resources
  • Food Safety Authority of Ireland Dublin. (2014), Allergen Information for Non-Packaged Foods.
  • Culinary Institute of America. (2011), The Professional Chef, 9th. Wiley, [ISBN: 9780470421352].
Recommended Article/Paper Resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_FHOEC_8 Professional Diploma in Education - Home Economics 2 Group Elective 1
CR_FHOEC_8 Professional Diploma in Education - Home Economics 1 Group Elective 1