Module Details
| Module Code: |
HOSP6081 |
| Title: |
Classical Cuisine
|
|
Long Title:
|
Classical Cuisine
|
| NFQ Level: |
Fundamental |
| Valid From: |
Semester 1 - 2017/18 ( September 2017 ) |
| Field of Study: |
8110 - Hospitality
|
| Module Description: |
This module will develop techniques, skills and competencies essential to culinary practices. Students learn the intricacies of dishes that will be required for the production of classical cuisine cooking.
|
| Learning Outcomes |
| On successful completion of this module the learner will be able to: |
| # |
Learning Outcome Description |
| LO1 |
Identify the origin, quality and use of a variety of authentic commodities, dishes and cooking styles appropriate to classical cuisine. |
| LO2 |
Produce a range of classical culinary techniques and principles |
| LO3 |
Evaluate and produce a range of authentic classical dishes |
| LO4 |
Expand and develop the principles of Classical Cuisine and apply these principles and skills to the development of contemporary European cuisine. |
| LO5 |
Apply appropriate knowledge of hygiene, safety legislation, quality assurance and cost control practices to the production of dishes associated with classical cuisine. |
| 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).
|
| Culinary Arts Operations 1 or equivalent
Culinary Arts Operations 2 or equivalent
Principles of Culinary Food Safety or equivalent
|
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 |
|
Classical Cooking Techniques
Hors-d'oeuvres, Soups, Egg and Farinaceous dishes..
Fish and Shellfish,
Furred and feathered Game,
Meat, Poultry and Offal. Vegetable and Potato dishes.
|
|
Production Management
Work Organisation - method study, work study. Rostering and supervision of production and service team. Standard operating procedures. Contingency planning and critical incident handling.
|
|
Food Cost and Quality Control Cycle.
Application of principles of cooking methods and practices. Induction, Sous-vide, Cook-Chill.
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Food Safety Management Systems
Food Hygiene and Safety implementation practices. H.A.C.C.P. Legislation and practices in its application to industry.
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Module Content & Assessment
|
| Assessment Breakdown | % |
|---|
| Coursework | 100.00% |
Assessments
| No End of Module Formal Examination |
| Reassessment Requirement |
Repeat the module
The assessment of this module is inextricably linked to the delivery. The student must reattend the module in its entirety in order to be reassessed.
|
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 |
Two 3-hour practical sessions - Practical development of skills incorporating integrated related theory. |
Every Week |
6.00 |
6 |
| Lecture |
Contact |
Theoretical module based learning |
Every Week |
1.00 |
1 |
| Total Hours |
7.00 |
| Total Weekly Learner Workload |
7.00 |
| Total Weekly Contact Hours |
7.00 |
| Workload: Part Time |
| Workload Type |
Contact Type |
Workload Description |
Frequency |
Average Weekly Learner Workload |
Hours |
| Lab |
Contact |
Two 3-hour practical sessions-practical development of skills incorporating integrated related theory |
Every Week |
6.00 |
6 |
| Lecture |
Contact |
Theoretical module based learning |
Every Week |
1.00 |
1 |
| Total Hours |
7.00 |
| Total Weekly Learner Workload |
7.00 |
| Total Weekly Contact Hours |
7.00 |
|
Module Resources
|
| Recommended Book Resources |
|---|
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Gary Hunter, Terry Tinton. (2013), Advanced Professional Chef Level 3, Cengage Learning Vocational, p.544, [ISBN: 978-140806421].
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David Foskett, Victor Ceserani. (2012), Ceserani and Kinton's the Theory of Catering, 11. 17, Oxford University Press, USA, UK, p.656, [ISBN: 9780340939260].
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H. L. Cracknell, R. J. Kaufmann. (1999), Practical Professional Cookery, 3rd.. 20, Thompson Learning, Great Britain, p.910, [ISBN: 9781861528735].
| | Supplementary Book Resources |
|---|
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M. J. Leto, W. K. H. Bode. (2006), The Larder Chef, [ISBN: 978-0750668996].
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C.I.A Culinary Institute of America. (2006), The New Professional Chef, 8. Van Nostrand Reinhold, p.1382, [ISBN: 13-978- 0764557347].
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Librarie, L.. (2001), Larousse Gastronomique, Clerkson Potter, p.1360, [ISBN: 13-978-0609609712].
| | This module does not have any article/paper resources |
|---|
| Other Resources |
|---|
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Document, National Food Safety Authority of
Ireland. (2007), Hygiene in the catering sector, I.S.
340;2007, Dublin 9 NSAI, National Standards Authority of Ireland.
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website, www.hotelier.com,
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website, www.restaurant.org,
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