HOSP7062 - Contemporary Garde Manger

Module Details

Module Code: HOSP7062
Title: Contemporary Garde Manger
Long Title: Contemporary Garde Manger
NFQ Level: Intermediate
Valid From: Semester 1 - 2024/25 ( September 2024 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: 1 programme(s)
Module Description: This module is designed to give learners the opportunity to develop and produce hot and cold charcuterie products and evaluate complex and artistic classical and modern buffet menu items. Students will be guided in selecting and researching dishes, recipes and associated costings.

The independent study Hours on this module includes both independent study and on the job training relating to this module.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Investigate and apply the principles of art and design to the creation of innovative products and dishes produced by the Garde Manger.
LO2 Plan, design and produce a range of innovative cold kitchen menu items in a safe and hygienic manner.
LO3 Demonstrate the understanding and knowledge on how to safely use specialist equipment in the production of contemporary Garde Manger menu items within a modern kitchen.
LO4 Integrate contemporary service and plating techniques with consideration for aesthetics, while underpinning the principles of menu design and balance.
LO5 Apply and understand the cost factors associated with the production of contemporary Garde Manger menu items.
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
Principles of Art & Design - 10%
Incorporating the principles of design, shape and style into food presentation, colour and textures relationship to dish composition. Modern and novel methods of buffet presentation.
Complex and Artistic Menu Items. - 35%
Contemporary production techniques and cookery principles applied in the production of innovative Garde Manger dishes such as small plates, verrines, amuse bouche and hors d’oeurve menu items suitable for table presentation. Intricate and specialised meat, poultry, game, fish and shellfish dishes that include garnishes.
Specialist Equipment - 10%
Specialist equipment and important design features.
Complex and Artistic Buffet Menu Items - 30%
Produce and present a range of artistic classical and modern buffet Items underpinning food safety regulations and the requirements regarding buffet presentation. Consideration of food safety requirements regarding buffet presentation.
Product costing and customer requirements - 15%
Budget and costing constraints, overheads, product viability, current market demand and the limitations of dietary requirements.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%
Special Regulation
The Reflective Journal linked to the Apprentice’s place of work is a mandatory component which must be submitted. Students must achieve a mark of 40 % or greater in this component. Without this, the module cannot be passed.

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 50
Timing Every Week Learning Outcomes 1,2,3,4
Assessment Description
Students will be assessed on a continuous basis on all Practical Classes
Assessment Type Practical/Skills Evaluation % of Total Mark 20
Timing Week 10 Learning Outcomes 1,2,3
Assessment Description
Practical Exam (In Class) - 1 Recording Points worth 20% to complete in class skills test prescribed by the internal examiner.
Assessment Type Reflective Journal % of Total Mark 30
Timing Sem End Learning Outcomes 1,2,3,4,5
Assessment Description
Portfolio evidence of key learning outcomes from the module, outlining how Garde Manger skills, techniques & dishes could be applied to the workplace.
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
Lecture Contact Delivery of content underpinning the learning outcomes. Every Week 1.00 1
Lab Contact Practical/Workshop Every Week 4.00 4
Independent & Directed Learning (Non-contact) Non Contact Self directed learning 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
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 2.00 2
Lab Contact Practical/Workshop Every Week 4.00 4
Lecture Contact Delivery of content underpinning the learning outcomes. Every Week 1.00 1
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 5.00
 
Module Resources
Recommended Book Resources
  • Cracknell, H.L.. (1999), Practical Professional Cookery, 3rd. Thomson Learning, London, UK, p.928, [ISBN: 9781861528735].
  • Culinary Institute of America. (2012), Garde Manger: The Art and Craft of the Cold Kitchen, 4th. Wiley & Sons, New Jersey, USA, p.720, [ISBN: 9780470587805].
  • Culinary Institute of America. (2013), Healthy Techniques for Cooking, 4th. Wiley & Sons, New Jersey, USA, p.576, [ISBN: 9780470052327].
  • Dornenburg, A. & Page, K.. (1996), Culinary Artistry, 1st. Wiley & Sons, New Jersey, USA, p.448, [ISBN: 9789471287858].
  • Leto & Bode. (2006), THe Larder Chef, 4th. Routledge, Oxfordshire, UK, p.386, [ISBN: 9870750668996].
  • Drummond, K.E., Brefere, L.M. (2022), Nutrition for Foodservice and Culinary Professionals, 10th. Wiley & Sons, New jersey, USA, [ISBN: 9781119777199].
  • Culinary Insitute of America. (2013), Math for the Professional Kitchen, 1st. Wiley & Sons, New Jersey, USA, p.320, [ISBN: 9780470508961].
  • Culinary Institute of America. (2011), Modern Batch Cookery, 1st. Wiley & Sons., New Jersey, USA, p.448, [ISBN: 9780470290484].
  • Culinary Institute of America. (2013), Techniques of Healthy Cooking, 4th. Wiley, New Jersey, New York, p.576, [ISBN: 9780470635438].
Recommended Article/Paper Resources
  • Journal. Various Articles, Hotel & Cartering Review.
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_OCUAR_7 Bachelor of Arts in Culinary Arts (Apprenticeship) 7 Mandatory