Module Details
| Module Code: |
HOSP6128 |
| Title: |
CulinaryTechniques&Food Safety
|
|
Long Title:
|
CulinaryTechniques&Food Safety
|
| NFQ Level: |
Fundamental |
| Valid From: |
Semester 2 - 2023/24 ( January 2024 ) |
| Field of Study: |
8110 - Hospitality
|
| Module Description: |
The principles of culinary processes are explored in the practical classes of this module. On completion the students will be able to produce a wide range of classic and modern dishes and link the underpinning scientific theory to the process. This module also introduces the learner to the fundamentals of food safety and relative EU and Irish food safety law.
|
| Learning Outcomes |
| On successful completion of this module the learner will be able to: |
| # |
Learning Outcome Description |
| LO1 |
Apply cookery processes, techniques, practical skills and knowledge to the production of a range of dishes. |
| LO2 |
Employ best practice guidelines for fire safety and prevention techniques, first aid and manual handling protocols |
| LO3 |
Apply HACCP and use it to produce safe, risk free food. |
| LO4 |
Relate current Irish food safety laws and key regulations to the operational food environment. |
| LO5 |
Apply the principles of Home Economics to the practical cooking environment eg, transferable skills, resource management, sustainability. |
| 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).
|
| n/a |
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.
|
| n/a |
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
Implementation and set-up procedures. Wet methods of cookery- Poaching, Stewing, Braising, Boiling.
Dry methods of cookery- Pot-roasting, Roasting, Baking,
Grilling, Shallow frying, Deep frying
Cold mise-en-place Introduction to Ingredients and Commodities; Vegetable preparation and development of knife skills; Introduction to methods of cookery; moist, dry.
Hot mise-en-place- Basic hot preparations for the kitchen -The concept of blanching and refreshing. Steaming as cookery method - healthy cooking.
|
|
Classical Cuisine
Stocks, soups, main courses and sauces; and their associated scientific process. Techniques and skills associated with modern dining and efforts to minimise waste in kitchens as per SDG12* for sustainable consumption and production. *UN Sustainable Development Goal.
|
|
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.
|
|
Principles of Food Spoilage and Food Poisoning
Fundamental knowledge of high risk foods, the signs of food spoilage and how to prevent it. Causes and signs of food poisoning. Characteristics of bacteria, moulds, yeasts, viruses and microbial growth. Food poisoning organisms; food borne diseases.
|
|
Food safety laws and regulations; HACCP
Essential EU and Irish food safety law and regulations regarding food in the workplace, food premises, food packaging, safe sale of food. Introduction to Hazard Analysis and Critical Control Points in the kitchen.
|
|
Module Content & Assessment
|
| Assessment Breakdown | % |
|---|
| Coursework | 100.00% |
Assessments
| 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 |
Culinary Operations |
Every Week |
3.00 |
3 |
| Lecture |
Contact |
Food Safety Theory |
Every Week |
1.00 |
1 |
| 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 |
| Independent & Directed Learning (Non-contact) |
Non Contact |
Research |
Every Week |
1.00 |
1 |
| Lab |
Contact |
Culinary Operations |
Every Week |
3.00 |
3 |
| Lecture |
Contact |
Food safety theory |
Every Week |
1.00 |
1 |
| Total Hours |
5.00 |
| Total Weekly Learner Workload |
5.00 |
| Total Weekly Contact Hours |
4.00 |
|
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: 904465-08-0].
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Food Safety Authority of Ireland Dublin. (2015), Guide to Food Safety Training Level 1 Induction Skills and Level 2 Additional Skills for Food and Non Food Handlers.
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National Standards Authority of Ireland. (2007), Hygiene in the Catering Sector, [ISBN: I.S. 340:200].
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H.L Cracknell & R.J. Kaufmann. (1999), Practical Professional Cookery, [ISBN: 13 978-1-86152-873-5].
| | Supplementary Book Resources |
|---|
-
Foskett, D., Paskins, P., Rippington, N., Thorpe, S.. (2019), Practical Cookery, 4th. Hodder, [ISBN: 9781510461802].
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Food Safety Authority of Ireland Dublin. (2014), Allergen Information for Non-Packaged Foods.
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Gisslen Wayne. (2014), Professional Cooking, 8. Wiley, p.1072, [ISBN: 1118636724].
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Gisslen Wayne. (2014), Study to Accompany Professional Cookery, 7. Wiley, [ISBN: 1118636759].
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Culinary Institute of America. (2011), The Professional Chef, 9. Wiley, p.1232, [ISBN: 13: 978-04704].
| | Recommended Article/Paper Resources |
|---|
-
NSAI Standards. (2015), Hygiene in the Catering Sector,
-
International Journal of Home Economics. Home Economics,
| | Other Resources |
|---|
-
E Book, Choi, N., & Jung, H. (2015), How Flavor Works : The Science of Taste
and Aroma, John Wiley & Sons,
-
website, Food Safety Authority of Ireland,
-
website, Safefood,
-
website, European Food Safety Authority,
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