#REQUEST.pageInfo.pagedescription#

Site Navigation

HOSP6071 - International Modern Cuisine

banner1
Title:International Modern Cuisine
Long Title:International Modern Cuisine
Module Code:HOSP6071
 
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: In this module students will research, prepare, taste and evaluate traditional regional dishes from international cuisines.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Identify the basic ingredients (spices and indigenous) and palette of flavours for International Cuisines.
LO2 Examine the geographical, seasonality, cultural, historical and religious influences on the foods of European Cuisine.
LO3 Recognise and describe the cooking techniques and unique cooking equipment appropriate to applied dishes.
LO4 Compile a range of European dishes representative of selected regions.
LO5 Apply the principles of food hygiene, safety legislation, quality control and cost effectiveness as they apply to the professional chef.
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
Cuisines of the world
Principles and concepts of Asian foods and menus,historical and religious and geographical influences, regional ingredients, techniques and specialist equipment and utensils.
Cuisines of the Americas
Principal concepts and influences of American cookery, regional areas and influences, historical, geographical and cultural influences. Range of dishes popularly based on the cuisines of the Americas. Produce and present a range of dishes representative of the Cuisines of the Americas
Cuisines of the Mediterranean
Principal concepts of the Mediterranean region, regional ingredients and influences, historical, religious and geographical influences.
Cuisines of Europe
Principles and concepts of European cookery and its cuisines, regional ingredients and influences, cooking techniques, and utensils.
Cuisines of the Middle East
Principle concepts and ingredients used in Middle Eastern Cookery. The influence of religion on cookery commodities within the middle east. Specialist equipment, utensils and cookery techniques.
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation Continuous practical assessment-each class related to practical scheme of work marked on Professional Practice, Health & Safety,Skills Dev., finished Product, Reflection 1,2,3,4,5 70.0 Every Week
Multiple Choice Questions International Cuisine, flavours, influences, associated dishes and menus to be discussed over the course of the semester. 1,2,5 15.0 Week 7
Short Answer Questions Geographical, cultural and influences of classical cuisine. Associated techniques. Safety legislation, cost and quality control incorporated into class time. 3,4,5 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 Development of Skills-incorporating integrated related theory 6.0 Every Week 6.00
Lecture Associated module theory 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 2 three hour practical learning 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
  • Various 2008, The Essential Asian Cookbook, Konemann [ISBN: 3-8290-0428-1]
  • Gintare Marcel 2013, L'art De la Table, 1st. Ed., Stewart, Tabori, & Chang [ISBN: 978-940260059]
  • H. L. Cracknell, R. J. Kaufmann 1999, Practical Professional Cookery, 3rd. Edition Ed., 20, Cengage Learning Great Britain [ISBN: 9781861528735]
  • David Foskett, Victor Ceserani 2011, Ceserani and Kinton's the Theory of Catering, 11 Ed., Oxford University Press, USA U.K. [ISBN: 9780340939260]
Supplementary Book Resources
  • Andre Domine 2015, Culinaria Spain, Ullmann Publishing [ISBN: 978-384800818]
  • Claudia Roden 2011, The Food of Spain [ISBN: 0-333-62804-7]
  • Le Grand Larousse Gastronomique: 2013, Le Grand Larousse Gastronomique, 8th. Ed., Clarkson Potter. [ISBN: 978-060062042]
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 4 Mandatory

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

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