HOSP6171 - Culinary Techniques

Module Details

Module Code: HOSP6171
Title: Culinary Techniques
Long Title: Culinary Techniques
NFQ Level: Fundamental
Valid From: Semester 2 - 2024/25 ( January 2025 )
Duration: 1 Semester
Credits: 10
Field of Study: 8110 - Hospitality
Module Delivered in: no programmes
Module Description: This is a practical module that allows students to develop essential skills and knowledge within a controlled environment. The approach to learning is structured around practical demonstrations and hands on food preparation and production methods within a classroom and kitchen environment. This learning is supported with the relevant theory necessary for the module. Students will be encouraged to reflect on their own development of skills which will result in a strong requisite base for a proficient culinary future for the student.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Demonstrate the correct use of knives, kitchen equipment, and the knowledge and skills required to use and safely operate modern kitchen equipment.
LO2 Identify a range of commodities and apply appropriate skills and techniques in the basics of culinary practice.
LO3 Practice and apply from a practical perspective, cookery processes using a range of commodities.
LO4 Demonstrate knowledge of the classification and quality points of meat, offal, poultry, fish and shellfish and apply the required practical skills associated with the culinary use of each.
LO5 Demonstrate the ability to produce a range of single and composite salads which are reflective of industry trends.
LO6 Demonstrate both personal and professional hygiene practices in accordance with FSAI training standards.
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
Demonstrate the correct use of knives and kitchen equipment
The use and safety procedures for both knives and kitchen equipment. - Prepare a range of basic products using diffferent knife skills (e.g. classical vegtable cuts, duxelle, etc.). - Use a range of equipment appropriate to the cookery processes
Identify a range of commodities.
- Product identification, evaluation and quality control. - Applied relevant skills and techniques involved in the preparation of a range of commodities.
Cookery Processes
The processes are to include the following: Stewing, braising, roasting, poaching and deep and shallow frying, grilling, microwave, boiling, steaming etc. - Apply these cookery processes to the following commodities: meat, poultry, fish and shelfish, potatoes, vegtables, farinaceous, eggs and fruit.
Meat, Offal, Poultry, Fish and Shellfish
Identify a range of meat, offal, poultry, fish and shellfish commodities; be familiar with the classifications, quality points and cuts which are associated with these products. - Apply relevant skills and techniques involved in the preparation of each of the commodities.
Single & Composite Salads
Identify the range of commodities that are widely used in the preparation of salads, dressings and cold sauces and produce a range of traditional and innovative salads using a wide variety of ingredients and techniques. - Demonstrate the importance of aesthetics, balance, flavour and texture in the production and presentation of salads, dressings and sauces.
Food Safety and Hygiene
Personal hygiene, environmental hygiene and work practices.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Practical/Skills Evaluation % of Total Mark 70
Timing Every Week Learning Outcomes 1,2,3,4,5,6
Assessment Description
Continuous Practical Assessment
Assessment Type Reflective Journal % of Total Mark 20
Timing Sem End Learning Outcomes 1,2,3,4,5,6
Assessment Description
Reflective Journal (formative feedback will be given in class weekly to improve student reflection)
Assessment Type Multiple Choice Questions % of Total Mark 10
Timing Week 10 Learning Outcomes 2,4,6
Assessment Description
Written Test (in-class)
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
Lecture Contact Practical/Workshop - Demo Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 8.00 8
Total Hours 14.00
Total Weekly Learner Workload 14.00
Total Weekly Contact Hours 6.00
Workload: Part 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
Lecture Contact Practical/Workshop - Demo Every Week 1.00 1
Independent & Directed Learning (Non-contact) Non Contact Self directed learning Every Week 8.00 8
Total Hours 14.00
Total Weekly Learner Workload 14.00
Total Weekly Contact Hours 6.00
 
Module Resources
Recommended Book Resources
  • David Foskett, Patricia Paskins, Neil Rippington, Steve Thorpe. (2019), Practical Cookery, 14th Edition. Hachette UK, [ISBN: 9781510461512].
  • Victor Ceserani, David Foskett, John Campbell. (2008), Practical Cookery, 11th Edition. Hodder Education, [ISBN: 9780340948378].
  • David Foskett, Andrew Pennington, Patricia Paskins, Neil Rippington. (2021), The Theory of Hospitality and Catering, 14th Edition. Hodder Education, [ISBN: 9781398332959].
Recommended Article/Paper Resources
  • Journal. Various Articles, Hotel & Catering Review.
  • Journal. Various Articles, Catering & Licensing Review.
  • Journal. Various Articles, Hospitality Review Magazine.
Other Resources