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HOSP6056 - Culinary Learning Event

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Title:Culinary Learning Event
Long Title:Culinary Learning Event
Module Code:HOSP6056
 
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)
Next Review Date: October 2021
Module Coordinator: Noel Murray
Module Author: BREDA BUCKLEY
Module Description: The module will integrate both practical work (with theory) and assist in the development of the students' core professional food skills, competencies and knowledge in culinary arts.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Devise a menu incorporating nutritional aspects, allergen implementation and costing control for a culinary restaurant service.
LO2 Develop the skills of supervision and leadership of the culinary team.
LO3 Manage the process of ensuring consistency in standards and quality for food and food service.
LO4 Implement food hygiene and food safety aspects of catering operations, and implement health and safety issues.
LO5 Organise and lead all aspects of a culinary activity or event.
LO6 Work as part of a team, extending practical and organisational skills
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).

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 Safety and Personal and Operational Hygiene
Organisation and operational standards of food safety, health and safety, HACCP procedures, zoning, personal hygiene and allergen awareness.
Culinary Skills
Practical skills displayed, command of processes, accuracy of recipe, technical skills and handling.
Role and Contribution to the Group
Commitment and dependability, interaction with team leader and others, contribution to service process, support for colleagues, development of leadership skills .
Consolidation of Skills Techniques
Demonstrate an ability to apply intricate application of skills, competencies and knowledge gained as a consolidation of prior learning within practical modules.
Awareness of Trends in Hospitality Sector
Apply principles and practices of menu planning with customer focus incorporating modern food trends.
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation Individual in class performance and contribution to culinary events. 3,4,6 80.0 Every Week
Performance Evaluation Assessment of the students learning event and portfolio, to be completed over the course of the semester. 1,2,3,4,5,6 20.0 Sem End
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 This is a restaurant kitchen development incorporating related theory 6.0 Every Week 6.00
Independent & Directed Learning (Non-contact) Student self directed learning incorporating, devising a menu, nutritional aspects, allergen implementation and costing of a culinary restaurant menu 1.0 Every Week 1.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 6.00
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lab This is a restaurant kitchen development incorporating related theory 6.0 Every Week 6.00
Independent & Directed Learning (Non-contact) Student self directed learning incorporating, devising a menu, nutritional aspects, allergen implementation and costing of a culinary restaurant menu 1.0 Every Week 1.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 6.00
 

Module Resources

Recommended Book Resources
  • Cracknell, H.L. & Kaufmann, R.J. 1999, Practical Professional Cookery, Latest Ed., Wiley & Sons. [ISBN: 9781861528735]
  • M J Leto, W K H Bode, Larder Chef, Butterworth-Heinemann [ISBN: 0750609435]
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