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HOSP6038 - Nutrition&Culinary Principles

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Title:Nutrition&Culinary Principles
Long Title:Nutrition&Culinary Principles
Module Code:HOSP6038
 
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: This module will provide the learner with an understanding and knowledge of nutrition and scientific principles underpinning culinary arts to facilitate creative menu planning and food production.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Explain the factors which influence food choice.
LO2 Explain the role of nutrients in the body, and their impact on good health.
LO3 Apply nutritional knowledge to creative menu planning in order to meet customer/consumer needs.
LO4 Evaluate the current and future role of foods of the future.
LO5 Evaluate the factors influencing the structure and properties of natural foods.
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
Food Choice
Influential Factors - Cultural and social habits. Psychological and physiological attitudes. Nutritional knowledge. Economic circumstances. Availability of food. Marketing methods.
Nutrition
Definition of nutrition. Groups of nutrients. Structure and function of nutrients. Process of digestion and absorption. Energy requirements and sources. Nutritional stability in food cycle. Diet: balanced diet, dietary habits, current dietary trends, dietary guidelines and recommendations. Diet and disease - obesity, heart disease, cancer, diabetes. Food intolerances and allergies. Dietary needs: vegetarians, diabetics, coeliacs, low calorie , low salt, high fibre diets.
Menu Analysis
Planning of creative menus to meet special dietary needs. Recipe modification through a critical examination of ingredients, preparation and cooking methods. Nutritional analysis using composition of food tables.
Food of the Future
Genetic modifications of foods. Irradiation of foods. Functional foods. Organic food production. Biodynamic food production. Whole foods.
Natural Foods
Physical and chemical structure of natural foods - Meat, poultry, fish, milk and milk products, eggs, fats and oils, vegetables, fruit pulses, cereals and grains.
Scientific Principles of Food production
Denaturation & Coagulation of Proteins, Synersis, Enzymic Browning, Maillard Reaction, Rancidity of Fats, Foam Formation, Emulsions, Gelatinisation of Starch, Gel Formation, Dextrinisation of Sugar, Carmelisation of Sugars, Fermentation, Osmosis, Meat Tenderisation, Raising Agents.
Assessment Breakdown%
Course Work40.00%
End of Module Formal Examination60.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Other Written Portfolio: explore, evaluate and apply the scientific principles, which characterize the properties of natural foods 5 20.0 Week 10
Project Menu planning and dietary needs 2,3 20.0 Week 8
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam End-of-Semester Final Examination 1,2,3,4,5 60.0 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 Class lecture on theory 4.0 Every Week 4.00
Independent & Directed Learning (Non-contact) Suggested reading, study and related assignments 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
Lecture Class Lecture on Theory 4.0 Every Week 4.00
Independent & Directed Learning (Non-contact) Suggested reading, study and related assignments 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
  • Drummond Karen Eich, Brefere Lisa M. 2010, Nutrition for foodservice and culinary professionals, Wiley Hoboken, N.J. [ISBN: 9780470052426]
  • Saarela M. 2011, Functional foods ; Concept to product, Cambridge, Woodhead Publishing Ltd, [ISBN: 9780857092557]
Supplementary Book Resources
  • The Editors of America's Test Kitchen and Guy Crosby Ph.D 2012, The Science of Good Cooking, 1 Ed., Cook's Illustrated;
  • Vaclavik Vickie A., Christian Elizabeth W. 2008, Essentials of food science, 3rd Ed., Springer New York, NY [ISBN: 0387699392]
  • Figoni Paula 2010, How Baking Works: Exploring the Fundamentals of Baking Science, 3 Ed., Wiley [ISBN: 978-047039267]
  • Field Simon Quellen 2011, Culinary Reactions, Chicago Review Press [ISBN: 1569767068]
  • Intermediate Nutrition & Health Focus, 3rd Ed. [ISBN: 978-1906404246]
  • Wills Judith, 2007, The Food Bible, Quadrille Publishing Ltd [ISBN: 978-1844004430]
  • Davies, J., 1997, Cooking Explained, 4th Ed., Longman [ISBN: 058230573X]
  • McGee, H., 2004, On Food and Cooking: The Science and Lore of the Kitchen, James Bennett Pty. Ltd. [ISBN: 0684800012]
  • Holford Patrick 2005, The New Optimum Nutrition Bible, Crossing Press [ISBN: 978-1580911672]
  • 2002, McCance and Widdowson's The Composition of Foods, 6th Ed., Royal Society of Chemistry Cambridge [ISBN: 978-0854044283]
  • McWilliams, M. 2005, Foods: Experimental Perspectives, 5th Ed., Prentice Hall [ISBN: 0131425366]
  • Marshall David 1995, Food choice and the consumer, 1st Ed., Springer; [ISBN: 978-0751402346]
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