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HOSP6074 - Buffet Presentation

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Title:Buffet Presentation
Long Title:Buffet Presentation
Module Code:HOSP6074
 
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: November 2020
Module Coordinator: Noel Murray
Module Author: GILLIAN QUINLAN
Module Description: This module will build on the knowledge and skills gained in the previous modules of Culinary Skills, Contemporary Cuisine and Culinary Science. On successful completion of this module, students will have gained the additional practical skills and knowledge to practise with confidence the art of Garde Manger in the modern professional kitchen.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Prepare a range of Charcuterie as applicable to the production of Terrines,Pates and Galantines and sausages.
LO2 Describe the principals of modern canapé production including ingredient selection, canapé variety and intricate garnishing.
LO3 Evaluate showpiece suitability and production in terms of cost, time and effect.
LO4 Discuss the techniques associated with aspic and chaud-froid work.
LO5 Produce aesthetically and technically correct buffet platters suitable for classical and modern buffet display.
LO6 Discuss relevant hygiene, health and safety legislation principles to buffet production
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
Charcuterie
Meat/Poultry/Vegetable Forcemeats developed on to Pies, Pates, Terrines,Galantines, Sausages. Incorporating a variety of textures/seasonings/internal designs.
Aspic Jelly & Chaud Froid
Classical production of Aspic Gelee and a variety of Chaud Froid Sauces, contrast modern production methods and examine use of convenience alternatives. Technical points in using chaudfroid and aspic in classical buffet work.
Buffet Presentation
Prepare platters suitable for service on Classical Buffet & Modern Buffet, including suitable garnishes, accompaniments and dressings. Buffet design, layout and presentation.
Canapes
Selection of complex intricate gourmet canapes incorporating wide selcetion of fresh and cured meats/fish/poulrty/game/cheeses/vegetables and fruits.
Nonedible Displays
Create a showpiece suitable for display on classical buffet designed from butter, tallow or salt dough. Prepare a selection of fruit and vegetable carvings/decorations.
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Short Answer Questions forcemeats, chaud-froid work, buffet presentations and canapes 1,2,3,4,5,6 30.0 Sem End
Practical/Skills Evaluation Continuous Practical Assessment on skills, knowledge, professional practice, health & safety, finished product and reflection 1,2,3,4,5,6 70.0 Every Week
No End of Module Formal Examination
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
Lab Practical Development of Skills 4.0 Every Week 4.00
Independent & Directed Learning (Non-contact) Student Self Directed 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
Lab Practical development of skills 4.0 Every Week 4.00
Independent & Directed Learning (Non-contact) Student Self Directed Learning 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
  • The Culinary Institute of America 2012, Garde Manger: The Art and Craft of the Cold Kitchen, 4th. Ed., Wiley [ISBN: 9780470587805]
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