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HOSP6002 - Culinary Arts Principles

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Title:Culinary Arts Principles
Long Title:Culinary Arts Principles
Module Code:HOSP6002
 
Duration:1 Semester
Credits: 5
NFQ Level:Fundamental
Field of Study: Hospitality
Valid From: Semester 1 - 2017/18 ( September 2017 )
Module Delivered in 2 programme(s)
Module Coordinator: Noel Murray
Module Author: MARY MC CARTHY
Module Description: This module introduces the learner to the principles and practices associated with culinary arts operations enabling them to produce safe, sound and wholesome food.This module will develop techniques and processes essential to culinary arts.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Identify a range of commodities and apply appropriate skills and techniques in the basics of culinary arts.
LO2 Apply cookery processes, techniques, practical skills and knowledge to the production of a range of dishes.
LO3 Demonstrate the principles of food safety in the kitchen environment
LO4 Employ fire safety and Prevention Techniques, be able to perform appropriate first aid and conform to manual handling requirements and best practice
LO5 Apply the key quality points related to the food control cycle
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).

n/a
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.
676 HOSP6007 Ops - Food Operations 1
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.

Knife skills , Food Hygiene Training, Manual Handling, First Aid as per the Induction at the start of the programme of study.
 

Module Content & Assessment

Indicative Content
Hygiene and Safety Procedures
Introduction to Kitchen/Restaurant in the context of the Hospitality industry. Food Safety and Hygiene - the importance of continuous awareness; Fire Safety; Occupational Health i.e., safe practices; Uniform; Equipment; Knives; Knife Drill (techniques/skills); Hands on knowledge of restaurant/kitchen equipment and utensils - the proper and safe utilisation of a variety of utensils and equipment encountered in a working kitchen/restaurant. Introduction to Hazard Analysis and Critical Control Points in the Restaurant/Kitchen.
Culinary Principles and Processes
Wet methods of cookery- Poaching, Stewing, Braising, Boiling. Dry methods of cookery- Pot-roasting, Roasting, Baking, Grilling, Shallow frying, Deep frying Cold mise-en-place Introduction to Ingredients and Commodities; Vegetable preparation and development of knife skills; Introduction to methods of cookery; moist, dry. Hot mise-en-place- Basic hot preparations for the kitchen -The concept of blanching and refreshing. Steaming as cookery method - healthy cooking.
Classical Cuisine
Hors d'Ouvres/canap├ęs and salads- preparation and presentation. Oils, vinegars, dressings, cold sauces and marinades Stocks, Soups, and Sauces;Techniques and skills associated with the following cuisines, French, English, Irish, Swiss. .
Principles of Quality Control and Costing
Applied costing, pricing and quality control strategies.
Assessment Breakdown%
Course Work50.00%
End of Module Formal Examination50.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation Continuous Assessment relating to the practical scheme of work. 1,2,3,4,5 50.0 Every Week
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam End of Semester Formal Examination. 1,2,3,5 50.0 End-of-Semester
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
Lecture Culinary Theory 1.0 Every Week 1.00
Lab Culinary Operations 4.0 Every Week 4.00
Independent & Directed Learning (Non-contact) Research 2.0 Every Week 2.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 5.00
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lab Culinary Operations 4.0 Every Week 4.00
Lecture Culinary Theory 1.0 Every Week 1.00
Independent & Directed Learning (Non-contact) Research 2.0 Every Week 2.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 5.00
 

Module Resources

Recommended Book Resources
  • H.L Cracknell & R.J. Kaufmann 1999, Practical Professional Cookery [ISBN: 13 978-1-86152-873-5]
Supplementary Book Resources
  • Gisslen Wayne 2014, Professional Cooking, 8 Ed., Wiley [ISBN: 1118636724]
  • Gisslen Wayne 2014, Study to Accompany Professional Cookery, 7 Ed., Wiley [ISBN: 1118636759]
  • Culinary Institute of America 2011, The Professional Chef, 9 Ed., Wiley [ISBN: 13: 978-04704]
  • Culinary Institute of America 2006, The New Professional Chef, 8 Ed., Van Nostrand Reinhold [ISBN: 13-978-0764557347]
  • Leto M. J, Bode W. K. H. 2006, The larder chef [ISBN: ISBN: 978-0750668996]
  • CERT Education and Training 2002, Exploring the Cookery Processes, First Ed., 11, EduCater Resources Ltd Brunswick Hse Brunswick Place Dublin 2 [ISBN: NA]
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 1 Mandatory
CR_OCUSK_6 Certificate in Culinary Skills 1 Mandatory

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

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