Module Details
| Module Code: |
HOSP6001 |
| Title: |
Food Principles Applied
|
|
Long Title:
|
Food Principles Applied
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| NFQ Level: |
Fundamental |
| Valid From: |
Semester 2 - 2024/25 ( January 2025 ) |
| Field of Study: |
8110 - Hospitality
|
| Module Description: |
This module introduces the learner to the underlying scientific principles, practices and techniques associated with food production. The focus is on zero food waste and key issues within the food cycle chain.
|
| Learning Outcomes |
| On successful completion of this module the learner will be able to: |
| # |
Learning Outcome Description |
| LO1 |
Discuss strategies and principles associated with product selection. |
| LO2 |
Formulate a range of sustainable sweet, savoury and beverage items using standard and plant based ingredients and a variety of scientific principles underpinned by a zero waste approach. |
| LO3 |
Appraise the value and use of quality ingredients within the food sector. |
| LO4 |
Recognise sources of energy and systems to conserve energy and time. |
| LO5 |
Identify the origin, quality, and use of a variety of foods from farm to table. |
| 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).
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| 11144 |
HOSP6001 |
Food Principles Applied |
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
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| 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 |
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Concepts of Menu Design & Product Selection
Menu planning history and development, menu strategies and principles, menu types and styles, diet. How these elements impact on products used and consumed. Aligned with SDG 12: Ensure sustainable consumption and production patterns.
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Cuisine- Food Principles & Plant based cuisine
Cooking & food preparation processes, dishes and beverages incorporating underlying scientific aspects; dishes for all lifestyles and presentation factors. Focus on Plant based diet, vegan and vegetarian dietary aspects.
|
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Zero Waste -
Management of Food
Food costing, waste management ,energy awareness and usage, recipe development and yield testing, standard recipes, product specifications.
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Future Focused Pastry
Plant based, vegan , special dietary requirements. Breads - chemical and biological raising agents, sauces, plated sweets, panary products, commercial products.
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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 |
Food Practical Operations |
Every Week |
4.00 |
4 |
| Lecture |
Contact |
Food Theory |
Every Week |
1.00 |
1 |
| 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 |
Food Practical Operations |
Every Week |
4.00 |
4 |
| Lecture |
Contact |
Food Theory |
Every Week |
1.00 |
1 |
| 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 |
|
Module Resources
|
| Recommended Book Resources |
|---|
-
Bonneau, Anne- Marie. (2021), The Zero-Waste Chef: Plant - forward recipes and tips for a Sustainable kitchen and Planet, Avery, [ISBN: 9780593188774].
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Kapoor,Bhara., Singh, Rahual. Kapoore, Dhriti, Gautaun, Vandana. (2022), Environmental Sustainability in the Food Industry: A Green Perspective, 1. CRC Press, [ISBN: 9781032164461].
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Cracknell, H. L. Kaufmann, R.J.. (2005), Practical Professional Cookery, Third. 20, Thomson, London England, p.910, [ISBN: 13:978-1-86152-873-5].
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Sandor Ellix Katz. (2012), The Art of Fermentation, Chelsea Green Publishing, p.530, [ISBN: 160358286X].
| | Supplementary Book Resources |
|---|
-
Gisslen, Wayne. (2014), Professional Cooking, 8. Wiley, [ISBN: 1118636724].
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Paul Gayler,Jacqui Lynas. (2020), Healthy Eating for your Heart, Science, Nutrition and Health, Latest Edition Ed., Edward Arnold. Kyle Books, p.0, [ISBN: 9780857838551].
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Michael EJ Lean. (2006), Fox and Cameron's Food Science, Nutrition & Health, 7th Edition, CRC Press, p.333, [ISBN: 0340809485].
| | This module does not have any article/paper resources |
|---|
| Other Resources |
|---|
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website, Good, Clean and Fair Food for All,
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website, Foodservice Companies,
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website, Academy of Nutrition and Dietetics,
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website, Chef forum,
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