Module Details
| Module Code: |
HOSP7049 |
| Title: |
Theory of Kitchen and Larder
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Long Title:
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Theory of Kitchen and Larder
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| NFQ Level: |
Intermediate |
| Valid From: |
Semester 1 - 2017/18 ( September 2017 ) |
| Field of Study: |
8110 - Hospitality
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| Module Description: |
This module is designed to give learners an understanding of the theory, concepts and methods pertaining to the field of hot and cold kitchen work, incorporating larder theory of meat, fish, and game.
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| Learning Outcomes |
| On successful completion of this module the learner will be able to: |
| # |
Learning Outcome Description |
| LO1 |
Explain and describe sourcing, receiving, identification, fabricating, and storage of meat, poultry and game. |
| LO2 |
Examine a range of specialist commodities and equipment widely used in the professional larder and hot kitchen department of commercial kitchens. |
| LO3 |
Describe sourcing, receiving, identifying, fabricating, and storage of sustainable seafood. |
| LO4 |
Research and evaluate hydrocolloid recipes, comparing and
contrasting ingredient functionality and methodology. |
| LO5 |
Investigate different taste categories, comparing the taste profile of different foods and distinguishing products with superior taste profile. |
| LO6 |
Analyse and discuss flavour combination in dish design. |
| 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).
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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.
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| No incompatible modules listed |
Co-requisite Modules
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| 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.
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| No requirements listed |
| Indicative Content |
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Product Knowledge
knowledge and understanding of a range of commodities, their classifications, culinary uses, processing, nutritive value and storage.
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Meats/game/Poultry
Understanding of the muscle and bone structure of beef, veal, pork, lamb, game, and poultry; production methods for sub-primal and foodservice cuts; and proper tying and trussing methods. meat inspection, quality and yield grading, costing and yield testing, purchasing specifications, and detailed information concerning the traceability of meats.
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Sustainable Seafood
Topics include, yield results, quality checks, product tasting, storage of various types of fish, techniques for fabricating cuts for professional kitchens, special storage equipment, commonly used and underutilised species of fish, fishing and aquaculture techniques, and how to choose sustainable species.
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Sensorary qualities of food
Theory of Sensory Analysis- Setting up of sensory analysis tests focusing on the psychology of taste, smell, sight, touch, sound in relation to food. Comparing the taste profile of different foods and distinguishing products with superior taste profile, and thinking about taste & flavour combination in dish design.
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Modern Food Ingredients
Understanding ingredients used in creating modernist cuisine dishes, gels, starches, emulsfyers, thickners and understanding food safety issues with use these ingredients.
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Module Content & Assessment
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| Assessment Breakdown | % |
|---|
| Coursework | 40.00% |
| End of Module Formal Examination | 60.00% |
Assessments
| End of Module Formal Examination |
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| 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.
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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 |
Topics from course content and in-class discussions |
Every Week |
3.00 |
3 |
| Independent & Directed Learning (Non-contact) |
Non Contact |
Self -directed study and additional reading to build on lecture derived material. |
Every Week |
4.00 |
4 |
| Total Hours |
7.00 |
| Total Weekly Learner Workload |
7.00 |
| Total Weekly Contact Hours |
3.00 |
| Workload: Part Time |
| Workload Type |
Contact Type |
Workload Description |
Frequency |
Average Weekly Learner Workload |
Hours |
| Lecture |
Contact |
Topics from course content and in-class discussions |
Every Week |
3.00 |
3 |
| Independent & Directed Learning (Non-contact) |
Non Contact |
Self -directed study and additional reading to build on lecture derived material. |
Every Week |
4.00 |
4 |
| Total Hours |
7.00 |
| Total Weekly Learner Workload |
7.00 |
| Total Weekly Contact Hours |
3.00 |
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Module Resources
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| Recommended Book Resources |
|---|
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Robert S. Igoe. (2011), Dictionary of Food Ingredients, Springer, p.263, [ISBN: 1441997121].
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M. J. Leto, W. K. H. Bode. (2006), The larder chef, Amsterdam ; Butterworth-Heinemann, 2006., [ISBN: 0750668997].
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Harry T. Lawless, Hildegarde Heymann. (2010), Sensory Evaluation of Food: Principles and Practices, Springer, p.850, [ISBN: 1441964878].
| | Supplementary Book Resources |
|---|
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Niki Segnit. (2010), The Flavour Thesaurus, Bloomsbury Publishing PLC, p.400, [ISBN: 0747599777].
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Michael Ruhlman and Brian Polcyn; illustrations by Yevgeniy Solovyev; [foreword by Thomas Keller]. (2005), Charcuterie, W.W. Norton, New York, NY, [ISBN: 0393058298].
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Aliza Green. (2011), The Fishmonger's Apprentice, 1st. Quarry Books, p.208, [ISBN: 1592536530].
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Taras Grescoe. (2008), Bottomfeeder, Bloomsbury USA, p.256, [ISBN: 1596912251].
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Fergus Henderson; introduction by Anthony Bourdain. (2004), The whole beast, CCC, New York, [ISBN: 0060585366].
| | This module does not have any article/paper resources |
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| Other Resources |
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website, The Staff Canteen,
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website, Chefs steps,
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