HOSP6074 - Buffet Presentation

Module Details

Module Code: HOSP6074
Title: Buffet Presentation
Long Title: Buffet Presentation
NFQ Level: Fundamental
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 will build on the knowledge and skills gained in the previous modules of Culinary Skills, Contemporary Cuisine and Culinary Science.

On successful completion of this module, students will have gained the additional practical skills and knowledge to practise with confidence the art of Garde Manger in the modern professional kitchen.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Prepare a range of Charcuterie as applicable to the production of Terrines,Pates and Galantines and sausages.
LO2 Describe the principals of modern canapé production including ingredient selection, canapé variety and intricate garnishing.
LO3 Evaluate showpiece suitability and production in terms of cost, time and effect.
LO4 Discuss the techniques associated with aspic and chaud-froid work.
LO5 Produce aesthetically and technically correct buffet platters suitable for classical and modern buffet display.
LO6 Discuss relevant hygiene, health and safety legislation principles to buffet production
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
Charcuterie
Meat/Poultry/Vegetable Forcemeats developed on to Pies, Pates, Terrines,Galantines, Sausages. Incorporating a variety of textures/seasonings/internal designs.
Aspic Jelly & Chaud Froid
Classical production of Aspic Gelee and a variety of Chaud Froid Sauces, contrast modern production methods and examine use of convenience alternatives. Technical points in using chaudfroid and aspic in classical buffet work.
Buffet Presentation
Prepare platters suitable for service on Classical Buffet & Modern Buffet, including suitable garnishes, accompaniments and dressings. Buffet design, layout and presentation.
Canapes
Selection of complex intricate gourmet canapes incorporating wide selcetion of fresh and cured meats/fish/poulrty/game/cheeses/vegetables and fruits.
Nonedible Displays
Create a showpiece suitable for display on classical buffet designed from butter, tallow or salt dough. Prepare a selection of fruit and vegetable carvings/decorations.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Short Answer Questions % of Total Mark 30
Timing Sem End Learning Outcomes 1,2,3,4,5,6
Assessment Description
forcemeats, chaud-froid work, buffet presentations and canapes
Assessment Type Practical/Skills Evaluation % of Total Mark 70
Timing Every Week Learning Outcomes 1,2,3,4,5,6
Assessment Description
Continuous Practical Assessment on skills, knowledge, professional practice, health & safety, finished product and reflection
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 Development of Skills Every Week 4.00 4
Independent & Directed Learning (Non-contact) Non Contact Student Self Directed 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
Lab Contact Practical development of skills Every Week 4.00 4
Independent & Directed Learning (Non-contact) Non Contact Student Self Directed Learning Every Week 3.00 3
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
 
Module Resources
Recommended Book Resources
  • The Culinary Institute of America. (2012), Garde Manger: The Art and Craft of the Cold Kitchen, 4th.. Wiley, p.720, [ISBN: 9780470587805].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCULS_6 Higher Certificate in Arts in Culinary Studies 4 Mandatory