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HOSP6095 - Contemporary Cuisine & Larder

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Title:Contemporary Cuisine & Larder
Long Title:Contemporary Cuisine & Larder
Module Code:HOSP6095
 
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: CATHERINE O MAHONY
Module Description: This module explores the world of contemporary cuisine and will provide the learner with a high level of skill and knowledge within this area.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Display skills relating to the production of canapé's to meet current trends.
LO2 Design a range of contemporary culinary dishes, building on the classical foundations of culinary art.
LO3 Produce a range of Irish, European culinary dishes using a wide variety of commodities.
LO4 Recognise the fundamental skills associated with contemporary cuisine, and the work of classical and contemporary master chefs
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).

6990 HOSP6001 Culinary Arts Operation
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.
N/A
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
Irish and European Cuisine
Incorporating dishes using fish, shellfish, game, meat, poultry, vegtables and potatoes.
Larder & Buffet Work
Prepare meat and fish cuts, and use in buffet works such as pates, pies, terrines.
Canapes
Produce a wide range of canapes consisting of a variety of bases and fillings with a high standard of finish.
Main Course
Modernising the classics, to create innovative products using a wide range of ingredients to make up a complete dish.
Soups
Update classical cold and hot soups from a range of cuisines.
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation Practical assessment each week. 1,2,3,4 70.0 Every Week
Short Answer Questions Relating to practical and integrated theory 2,4 30.0 Week 12
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 operations with integrated theory 4.0 Every Week 4.00
Independent & Directed Learning (Non-contact) Research 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 operations with integrated theory. 4.0 Every Week 4.00
Independent & Directed Learning (Non-contact) Research 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
  • H. L. Cracknell, R. J. Kaufmann 1999, Practical Professional Cookery, 3rd Ed., Cengage Learning [ISBN: 978-1-86152-873-5]
Supplementary Book Resources
  • Peterson,J. 2010, Meat: A Kitchen Education [ISBN: 978-1-58008-992-0]
  • Kutas, R. 2008, Great sausage recipes and meat curing, 4th Ed., New York [ISBN: 978-0-02566860-7]
This module does not have any article/paper resources
Other Resources
 

Module Delivered in

Programme Code Programme Semester Delivery
CR_OCULA_7 Bachelor of Business in Culinary Arts 3 Elective

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

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