HOSP6167 - Sustainable Food Practice

Module Details

Module Code: HOSP6167
Title: Sustainable Food Practice
Long Title: Sustainable Food Practice
NFQ Level: Fundamental
Valid From: Semester 2 - 2024/25 ( January 2025 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: This module introduces learners to the processes and principles relating to food and food quality strategies. Using practical application learners will gain a comprehension of how to work and manage the food cycle within their environment. Guest speakers and field trips will enhance and support the module content.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Create an awareness of lean manufacturing/production work systems relating to food.
LO2 Formulate strategies and principles associated with food.
LO3 Develop recipes that focus on food sustainability and nutrition .
LO4 Implement the sustainable approach, incorporating food and food science.
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
Work Systems
Devise a plan of work, investigate the use of method study and work study, implementation of the key procedures to assist sustainable work practices within the food environment.
Food Exploration
Meat, fish, poultry, game, vegetable, discuss cuts and fabrication of the products. Explore different cooking methods suitable for each variety of food. SDG 3 Good Health and wellbeing.
Recipe Development
Develop recipes for different dietary needs, nutrition and science focus on health issues and sustainable use of food products
Sustainable Approach
Sustainable eating practice, waste management, review of packaging of products. Human, economic and environmental aspects relating to the sustainable approach.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Performance Evaluation % of Total Mark 70
Timing Every Week Learning Outcomes 1,2,3,4
Assessment Description
Practical assessment following a formal outlined scheme of work and assessment rubric.
Assessment Type Performance Evaluation % of Total Mark 30
Timing Week 13 Learning Outcomes 1,3,4
Assessment Description
Practical Exam. Produce a sustainable dish, following a set of guidelines.
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 Food Lab Every Week 4.00 4
Lecture Contact Food Theory, including guest speakers and field trips. 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 Lab Every Week 4.00 4
Lecture Contact Food theory including guest speakers and field trips. 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
  • Langford,Sarah. (2023), Rooted How Regenerative Farming Can Change the World, 2nd. Penguin, p.368, [ISBN: 978-024199182].
  • Kapoor,Bhara,Singh, Rahual.Kapoore,DhritiGautaun, Vandana. (2022), Environmental Sustainability in the Food Industry: A Green Perspective, 1st. CRC Press, [ISBN: 9781032164461].
  • Bonneau, Anne-Marie. (2021), The Zero WasteChef:Plant-forward recipes and tips for a sustainable kitchen and planet, Avery, [ISBN: 9780593118877].
  • Spector, Tim. (2022), Food For Life, Jonathan Cape, p.528, [ISBN: 1787330494].
Supplementary Book Resources
  • Mark Hyman. (2021), Food Fix, Yellow Kite, p.400, [ISBN: 1529391636].
  • Pamela Mason,Tim Lang. (2017), Sustainable Diets, Taylor & Francis, p.354, [ISBN: 9781317770039].
Supplementary Article/Paper Resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_FFBUS_8 Bachelor of Science (Honours) in Food Business 1 Mandatory