HOSP6165 - Farm to Table

Module Details

Module Code: HOSP6165
Title: Farm to Table
Long Title: Farm to Table
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 the learner to the principles and practices associated with food within the agricultural and marine food sector. Enabling students to explore safe, sound and wholesome food through observation and taste. This module will develop the skillset required to manage the food cycle in line with sustainability and waste management procedures. Field trips and guest speakers will complement the lectures and demonstrations.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Recognise the safety procedures associated with the food environment.
LO2 Identify a range of food products, focus on scientific principles and practices applied to the production of local/ regional foods.
LO3 Outline the principles of sustainable management systems relating to food, health, and safety within the food environment.
LO4 Identify key quality points related to the food control cycle, focus on regenerative pathways, and quality control.
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
Hygiene and Safety Procedures
Introduction to Health & Safety in the context of the food/culinary industry. Food Safety and Hygiene - the importance of continuous awareness; Fire Safety; Occupational Health i.e., safe practices; Equipment encountered in a working kitchen/restaurant. Introduction to Hazard Analysis and Critical Control Points in the food environment.
Farm to Table - Culinary Classic Principles and Processes
Sourcing of products- fish & meat classification - cuts available, vegetables etc. investigation into the culinary processes. Introduction to ingredients and commodities; vegetable preparation and plans of work. Aligned with SDG 2 No hunger- feeding a hungry planet, agriculture, nutrition and sustainability.
Cuisine
Food pairing, zero waste. Dishes underpinned by culinary principles using local produce. Hors d'Ouvres/canapés and salads, main course dishes - preparation and presentation. Oils, vinegars, dressings, cold sauces and marinades. Stocks, soups, and sauces. Aligned with SDG 12 Responsible consumption and production - suitable packing in a circular economy and responsible innovation.
Livelihood -Principles of Quality Control, Regenerative aspects
Neighbourhood foods, local farms, farmers markets and what they grow/supply. Applied quality control strategies, investigate pricing of food products. Intro to Aeroponic & hydroponic growing systems. Aligned with SDG 8 Decent work and economic growth - promotes sustained, inclusive and sustainable economic growth, full and productive employment and decent work for all.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Short Answer Questions % of Total Mark 20
Timing Week 7 Learning Outcomes 1,2,3,4
Assessment Description
Relating to aspects covered within the food demonstrations and theory class
Assessment Type Project % of Total Mark 50
Timing Week 9 Learning Outcomes 1,2,3,4
Assessment Description
Farm-to-table project based on site visits, guest speakers and class content. An assessment brief and rubric will be supplied
Assessment Type Presentation % of Total Mark 30
Timing Week 12 Learning Outcomes 3,4
Assessment Description
Presentation in relation to a local/regional food commodity, incorporating a recipe under guidelines in conjunction with food sustainability and best practices
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 Demonstration enhanced by field trips. Every Week 3.00 3
Lecture Contact Theory and guest lecturers on module content. Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Research 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 Demonstration enhanced by field trips. Every Week 3.00 3
Lecture Contact Theory and guest lecturers on module content. Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Research 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
  • Moore, Aisling. (2024), Whole Catch, 1st. Ireland, [ISBN: 9781739210540].
  • Yackel-Juleen, Mark, L. (2021), Everyone Must Eat, Sustainability and ministry, Fortress Press, [ISBN: 9781506448381].
  • McCullough, Darragh. (2020), The Great Irish Farms, Gill Books, [ISBN: 9780717188963].
  • Cracknell H.L & Kaufmann R.J. (1999), Practical Professional Cookery, Cengage Learning, [ISBN: 9781861528735].
Supplementary Book Resources
  • Leto, M.J, Bode W.K.H. (2006), The Larder Chef, 4th. Routledge, [ISBN: 9780750668996].
  • Samin Nosrat,Michael Pollan. (2017), Salt, Fat, Acid, Heat, Canongate Books, p.0, [ISBN: 9781782112303].
This module does not have any 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