Module Details

Module Code: HOSP7049
Title: Theory of Kitchen and Larder
Long Title: Theory of Kitchen and Larder
NFQ Level: Intermediate
Valid From: Semester 1 - 2017/18 ( September 2017 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: This module is designed to give learners an understanding of the theory, concepts and methods pertaining to the field of hot and cold kitchen work, incorporating larder theory of meat, fish, and game.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Explain and describe sourcing, receiving, identification, fabricating, and storage of meat, poultry and game.
LO2 Examine a range of specialist commodities and equipment widely used in the professional larder and hot kitchen department of commercial kitchens.
LO3 Describe sourcing, receiving, identifying, fabricating, and storage of sustainable seafood.
LO4 Research and evaluate hydrocolloid recipes, comparing and contrasting ingredient functionality and methodology.
LO5 Investigate different taste categories, comparing the taste profile of different foods and distinguishing products with superior taste profile.
LO6 Analyse and discuss flavour combination in dish design.
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
knowledge and understanding of a range of commodities, their classifications, culinary uses, processing, nutritive value and storage.
Meats/game/Poultry
Understanding of the muscle and bone structure of beef, veal, pork, lamb, game, and poultry; production methods for sub-primal and foodservice cuts; and proper tying and trussing methods. meat inspection, quality and yield grading, costing and yield testing, purchasing specifications, and detailed information concerning the traceability of meats.
Sustainable Seafood
Topics include, yield results, quality checks, product tasting, storage of various types of fish, techniques for fabricating cuts for professional kitchens, special storage equipment, commonly used and underutilised species of fish, fishing and aquaculture techniques, and how to choose sustainable species.
Sensorary qualities of food
Theory of Sensory Analysis- Setting up of sensory analysis tests focusing on the psychology of taste, smell, sight, touch, sound in relation to food. Comparing the taste profile of different foods and distinguishing products with superior taste profile, and thinking about taste & flavour combination in dish design.
Modern Food Ingredients
Understanding ingredients used in creating modernist cuisine dishes, gels, starches, emulsfyers, thickners and understanding food safety issues with use these ingredients.
Module Content & Assessment
Assessment Breakdown%
Coursework40.00%
End of Module Formal Examination60.00%

Assessments

Coursework
Assessment Type Short Answer Questions % of Total Mark 20
Timing Week 6 Learning Outcomes 1,2,3
Assessment Description
In class theoretical examination
Assessment Type Written Report % of Total Mark 20
Timing Week 10 Learning Outcomes 5
Assessment Description
Written report on taste profile and flavour combinations.
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 60
Timing End-of-Semester Learning Outcomes 1,2,3,4
Assessment Description
End-of-Semester Final Examination
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

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
Lecture Contact Topics from course content and in-class discussions Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Self -directed study and additional reading to build on lecture derived material. Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Topics from course content and in-class discussions Every Week 3.00 3
Independent & Directed Learning (Non-contact) Non Contact Self -directed study and additional reading to build on lecture derived material. Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • Robert S. Igoe. (2011), Dictionary of Food Ingredients, Springer, p.263, [ISBN: 1441997121].
  • M. J. Leto, W. K. H. Bode. (2006), The larder chef, Amsterdam ; Butterworth-Heinemann, 2006., [ISBN: 0750668997].
  • Harry T. Lawless, Hildegarde Heymann. (2010), Sensory Evaluation of Food: Principles and Practices, Springer, p.850, [ISBN: 1441964878].
Supplementary Book Resources
  • Niki Segnit. (2010), The Flavour Thesaurus, Bloomsbury Publishing PLC, p.400, [ISBN: 0747599777].
  • Michael Ruhlman and Brian Polcyn; illustrations by Yevgeniy Solovyev; [foreword by Thomas Keller]. (2005), Charcuterie, W.W. Norton, New York, NY, [ISBN: 0393058298].
  • Aliza Green. (2011), The Fishmonger's Apprentice, 1st. Quarry Books, p.208, [ISBN: 1592536530].
  • Taras Grescoe. (2008), Bottomfeeder, Bloomsbury USA, p.256, [ISBN: 1596912251].
  • Fergus Henderson; introduction by Anthony Bourdain. (2004), The whole beast, CCC, New York, [ISBN: 0060585366].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCULP_7 Bachelor of Arts in Culinary Arts 3 Mandatory