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HOSP6053 - Volume Cookery Practice

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Title:Volume Cookery Practice
Long Title:Volume Cookery Practice
Module Code:HOSP6053
 
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: John Hartnett
Module Description: This is a practical module which develops the learners product knowledge and allows a greater understanding in recipe formulation and menu dynamics for volume catering. Plating techniques and presentations are also covered as well as food preparation strategies and standard volume cookery equipment.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Practice and apply from a practical perspective cookery processes using a range of fresh and convenience commodities to reflect food service industry practices and dietary requirements
LO2 Produce a variety of foods reflective of Mediterranean and European influence in a volume cookery environment.
LO3 Apply the key quality points related to the food control cycle, translating HACCP policy into procedures.
LO4 Explain recipe dynamics and apply volume recipe modification to protect nutrients in food.
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
Product and Process Knowledge and Skills
Development of core professional skills, competencies and knowledge in culinary arts. Students will incorporate the use of convenience products where appropriate and reflective of industry norms
Practical Application to Workplace Situation
While working as part of an overall team students will create dishes that contribute to an overall meal service in a live working environment within a production kitchen setting. They will also experience time pressures and quality control issues that arise in professional kitchens.
Apply the key principles of the food control cycle.
Purchasing, Receiving, Storage, Issuing, Preparation, Cooking, Regeneration, Serving and Returns. and food safety practices as dictated by the IS340 and college policy
Produce a variety of dishes in a volume cookery environment.
Deliver contemporary styled table d'hote lunch and dinner menus. Dishes should include modifications to practices where possible to accommodate dietary requirements
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation Practical skills assessment relating to the contribution to the team and the overall meal experience. 1,2,3,4 80.0 Every Week
Short Answer Questions Theory Assessment, directly linked to the methods of production and processes applied and developed along with the commodities used throughout this module 1,3,4 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 Practical Development of Culinary Skills 6.0 Every Week 6.00
Independent & Directed Learning (Non-contact) Student Self Directed 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 Practical Development of Culinary Skills 6.0 Every Week 6.00
Independent & Directed Learning (Non-contact) Student Self Directed 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, third Ed., Thompson Great Britian [ISBN: 9781861528735]
  • National Standand Authority of Ireland 2007, IS 340, National Standand Authority of Ireland
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 2 Mandatory

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

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