HOSP7042 - Kitchen and Larder Techniques

Module Details

Module Code: HOSP7042
Title: Kitchen and Larder Techniques
Long Title: Kitchen and Larder Techniques
NFQ Level: Intermediate
Valid From: Semester 1 - 2017/18 ( September 2017 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 2 programme(s)
Module Description: This module supports the learner in developing and deepening their knowledge and culinary skills across a wide range of production methods and techniques of a modern kitchen.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Utilise fresh seasonal produce assessing the quality, cost factors and provenance in the creation of innovative contemporary dishes.
LO2 Identify and apply the larder techniques required to produce a range of traditional and contemporary products from a selection of European and world cuisines
LO3 Apply the advanced cookery and presentation techniques required to produce a range of traditional and contemporary products from a selection of European and world cuisines
LO4 Incorporate to your practical work, plating techniques, balancing a dish, astethics, texture variances, flavour combinations colour balance and the theory of design. Integrating the cost factors associated with creative and innovative 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).
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
Seasonality and provenance, Analysis of quality factors, Product specifications
Larder Techniques
Advanced meat and fish preparation techniques
Advance Cookery Techniques
Utilise traditional skills and knowledge along with modern techniques and ingredients in the creation of innovative contemporary dishes, both cold & hot kitchen. Balanced dishes, healthy approaches, modernist techniques, creative plating colour balance & composition
Product Costing
Dish development within budget constraints, Dish costing, Overheads and Product viability
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 70
Timing Every Week Learning Outcomes 1,2,3,4
Assessment Description
Weekly skills assessment relating to the practical scheme of work.
Assessment Type Short Answer Questions % of Total Mark 10
Timing Week 6 Learning Outcomes 1,4
Assessment Description
In class test on product knowledge, seasonality, sources, quality and costs.
Assessment Type Reflective Journal % of Total Mark 20
Timing Sem End Learning Outcomes 2,3,4
Assessment Description
Each student will keep a detailed e-portfolio of the dishes created throughout the module. They will include recipies, images, new techniques encountered and suggestions for dish improvement.
No End of Module Formal 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
Lab Contact Practical Kitchen Class Every Week 5.00 5
Independent & Directed Learning (Non-contact) Non Contact Recipe Development and product 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 Kitchen Class Every Week 5.00 5
Independent & Directed Learning (Non-contact) Non Contact Recipe development and product 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
  • The Culinary Institute of America (CIA),. (2008), Garde Manger: The Art and Craft of the Cold Kitchen, 3rd. Wiley, p.688, [ISBN: 9780470055908].
  • Joan Roca. (2005), Sous-Vide Cuisine, 1st. Montagud Editores, p.189, [ISBN: 84-7212-112-7].
  • Nathan Myhrvold, Maxime Bilet. (2011), Modernist Cuisine, 1st. The Cooking Lab, New York, p.2438, [ISBN: 9780982761007].
  • Fergus Henderson. (2012), The Complete Nose to Tail: A Kind of British Cooking, 1st. Bloomsbury publishing, p.416, [ISBN: 978-140880916].
Supplementary Book Resources
  • Franck Pontais. (2008), Terrines and Verrines, UK, p.224, [ISBN: 978 1 903872 09 3].
  • Fiona Smith, Peter Cassidy (Photographer). (2007), Pates and Terrines, Ryland, Peters and Small, [ISBN: 978 1 84597 386 5].
  • Herve This; translated by M. B. DeBevoise. (2009), Building a meal, Columbia University Press, New York, [ISBN: 978 0 231 14466 7].
  • Michael Ruhlman and Brian Polcyn; illustrations by Yevgeniy Solovyev; [foreword by Thomas Keller]. (2005), Charcuterie, W.W. Norton, New York, NY, [ISBN: 978-0393058291].
  • Francis T. Lynch. (2010), The Book of Yields Accuracy in Food Costing and Purchasing, 8th. Wiley and Sons, p.320, [ISBN: 978-0-470-19749-3].
  • Thomas Keller. (2008), Under Pressure, W.W Norton, New York, [ISBN: 978-1-57965-351-4].
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 Group Elective 1
CR_OCULP_7 Bachelor of Arts in Culinary Arts 1 Group Elective 1