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HOSP6081 - Classical Cuisine

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Title:Classical Cuisine
Long Title:Classical Cuisine
Module Code:HOSP6081
 
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: BREDA BUCKLEY
Module Description: This module will develop techniques, skills and competencies essential to culinary practices. Students learn the intricacies of dishes that will be required for the production of classical cuisine cooking.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Identify the origin, quality and use of a variety of authentic commodities, dishes and cooking styles appropriate to classical cuisine.
LO2 Produce a range of classical culinary techniques and principles
LO3 Evaluate and produce a range of authentic classical dishes
LO4 Expand and develop the principles of Classical Cuisine and apply these principles and skills to the development of contemporary European cuisine.
LO5 Apply appropriate knowledge of hygiene, safety legislation, quality assurance and cost control practices to the production of dishes associated with classical cuisine.
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).

Culinary Arts Operations 1 or equivalent Culinary Arts Operations 2 or equivalent Principles of Culinary Food Safety or equivalent
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 Cooking Techniques
Hors-d'oeuvres, Soups, Egg and Farinaceous dishes.. Fish and Shellfish, Furred and feathered Game, Meat, Poultry and Offal. Vegetable and Potato dishes.
Production Management
Work Organisation - method study, work study. Rostering and supervision of production and service team. Standard operating procedures. Contingency planning and critical incident handling.
Food Cost and Quality Control Cycle.
Application of principles of cooking methods and practices. Induction, Sous-vide, Cook-Chill.
Food Safety Management Systems
Food Hygiene and Safety implementation practices. H.A.C.C.P. Legislation and practices in its application to 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, production and service. 1,2,3,4,5 70.0 Every Week
Short Answer Questions Commodities, techniques, origins and cost and safety practices associated with classical cuisine 1,2,3,4 15.0 Week 7
Short Answer Questions Principles, dishes, authenticity, operating procedures, cost controls, quality control cycle 1,2,4,5 15.0 Week 12
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 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 Two 3-hour practical sessions - Practical development of skills incorporating integrated related theory. 6.0 Every Week 6.00
Lecture Theoretical module based learning 1.0 Every Week 1.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 7.00
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lab Two 3-hour practical sessions-practical development of skills incorporating integrated related theory 6.0 Every Week 6.00
Lecture Theoretical module based learning 1.0 Every Week 1.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 7.00
 

Module Resources

Recommended Book Resources
  • Gary Hunter, Terry Tinton 2013, Advanced Professional Chef Level 3, Cengage Learning Vocational [ISBN: 978-140806421]
  • David Foskett, Victor Ceserani 2012, Ceserani and Kinton's the Theory of Catering, 11 Ed., 17, Oxford University Press, USA UK [ISBN: 9780340939260]
  • H. L. Cracknell, R. J. Kaufmann 1999, Practical Professional Cookery, 3rd. Ed., 20, Thompson Learning Great Britain [ISBN: 9781861528735]
Supplementary Book Resources
  • M. J. Leto, W. K. H. Bode 2006, The Larder Chef [ISBN: 978-0750668996]
  • C.I.A Culinary Institute of America 2006, The New Professional Chef, 8 Ed., Van Nostrand Reinhold [ISBN: 13-978- 0764557347]
  • Librarie, L. 2001, Larousse Gastronomique, Clerkson Potter [ISBN: 13-978-0609609712]
This module does not have any article/paper resources
Other Resources
 

Module Delivered in

Programme Code Programme Semester Delivery
CR_OCULS_6 Higher Certificate in Arts in Culinary Studies 3 Mandatory

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

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