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HOSP6024 - Classical Cuisine

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Title:Classical Cuisine
Long Title:Classical Cuisine
Module Code:HOSP6024
 
Duration:1 Semester
Credits: 5
NFQ Level:Fundamental
Field of Study: Hospitality
Valid From: Semester 1 - 2017/18 ( September 2017 )
Module Delivered in 1 programme(s)
Module Coordinator: Noel Murray
Module Author: MARY MC CARTHY
Module Description: Students learn the intricacies of dishes that will be required for the production of classical cuisine menus.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Research and produce a range of authentic classical dishes.
LO2 Research the origin, quality and use of a variety of authentic commodities, dishes and cooking styles appropriate to classical cuisine.
LO3 Apply a knowledge of classical culinary techniques combined with modern systems to achieve a high standard.
LO4 Apply hygiene, safety legislation, quality assurance and cost control practices to the production of dishes associated with classical cuisine.
LO5 Identify the factors that influence managers' choices of various organizational and operational systems appropriate to managing a catering operation.
Pre-requisite learning
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).

6990 HOSP6001 Culinary Arts Operation
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
 

Module Content & Assessment

Indicative Content
Classical and Traditional Specialities
Hors-d'oeuvres, Cold preparations and Buffet items, Reception snacks and Hot hors-d'oeuvres. Hot and cold soups, Egg and Farinaceous dishes. Fish and Shellfish, Furred and feathered Game, Meat, Poultry and Offal. Vegetable and Potato dishes
Production Management
Work Organisation -Identify the factors that influence managers' choices of an organisational and operational structures, method study, work study. Rostering and supervision of production and service team. Standard operating procedures. Contingency planning and critical incident handling.
Food and Beverage Cost and Quality Control Cycle.
Purchasing receiving, storing, preparation, cookery, holding serving, wash-up and waste disposal, organizational cost and quality objectives..
Food Safety Management Systems
Hygiene and Safety Legislation and practices and their application in the catering industry.
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation Continuous Assessment related to practical scheme of work. Culinary Preparation. 1,2,3,4 70.0 Every Week
Short Answer Questions In Class Test 2,3,4 30.0 Week 13
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 institute reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lab Culinary Operations with Integrated Theory 4.0 Every Week 4.00
Independent & Directed Learning (Non-contact) Suggested study and lab prep. 3.0 Every Week 3.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lab Culinary Operations with Integrated Theory 4.0 Every Week 4.00
Independent & Directed Learning (Non-contact) Suggested study and lab prep. 3.0 Every Week 3.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
 

Module Resources

Recommended Book Resources
  • Cracknell, H.l. Kaufmann, R.J. 1999, Practical Professional Cookery, Third Ed., 20, Thomson London England [ISBN: 13:978-1-86152-873-5]
  • Dopson Lea R., Hayes David K. 2010, Food and Beverage Cost Control, 6 Ed., Wiley [ISBN: 0470251387]
Supplementary Book Resources
  • C.I.A Culinary Institute of America 2011, The Professional Chef, 9 Ed., Wiley; [ISBN: 10: 047042135]
  • The Culinary Institute of America (CIA) 2013, Math for the Professional Kitchen, 1 Ed., Wiley [ISBN: 0470508965]
  • Lynch Francis T. 2010, The Book of Yields, 8 Ed., Wiley [ISBN: 0470197498]
  • Leto M. J., . Bode W. K. H 2006, The Larder Chef [ISBN: 978-0750668996]
  • Librarie, L. 2001, Larousse Gastronomique, Clerkson Potter [ISBN: 13-978-0609609712]
  • Styler, C. & Lazaruus D. 2006, Working The Plate; The Art of Food, Wiley [ISBN: 13-978-0471479390]
  • Victor Ceserani, Ronald Kinton, David Foskett 2000, Practical cookery, 9th Ed., Hodder & Stoughton London [ISBN: 978-0340749418]
  • Peterson James 2008, Sauces: Classical and Contemporary Sauce, 3rd Ed., Houghton Mifflin Harcourt England [ISBN: 10: 047019496]
This module does not have any article/paper resources
Other Resources
 

Module Delivered in

Programme Code Programme Semester Delivery
CR_OCULA_7 Bachelor of Business in Culinary Arts 3 Mandatory

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

Tel: 021-4326100     Fax: 021-4545343
Email: help@cit.edu.ie