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HOSP6125 - Gourmet Culinary Techniques

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Title:Gourmet Culinary Techniques
Long Title:Gourmet Culinary Techniques
Module Code:HOSP6125
 
Duration:1 Semester
Credits: 5
NFQ Level:Fundamental
Field of Study: Hospitality
Valid From: Semester 1 - 2018/19 ( September 2018 )
Module Delivered in no programmes
Module Coordinator: Noel Murray
Module Author: SINEAD CLANCY
Module Description: This module introduces the learner to the basic principles and practices of cooking, enabling them to produce safe, nutritious and wholesome foods. The student will learn different techniques and processes associated with culinary hot and cold dishes from both traditional Irish and International Cuisines.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Detail commodities and associated practices required to support freshness prior to production and key quality control points in the food control cycle.
LO2 Apply cookery processes, techniques and practical skills to the production of a variety of contemporary and classical dishes.
LO3 Discuss the principles required to support food safety, food hygiene and culinary equipment operation in the kitchen environment
LO4 Produce a range of Irish, European and International culinary dishes using a wide variety of commodities.
LO5 Classify the quality points relating to a wide range of perishable commodities suitable for home gourmet cooking.
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
Demonstrate both Personal and Professional Hygiene Practices
Compliance with the Codex Principles (IS 340) governing food hygiene. Correct purchasing, storing and production of food items.
Culinary Principles and Cookery Processes
Introduction to wet and dry methods of cookery. Setting up procedures and the method of mise en place. Basic hot and cold preparations for the kitchen.
Introduction to the Correct use of Knives and Kitchen Equipment
Apply the correct and safe use of knives and kitchen equipment, underpinning health and safety legislation of food production.
Irish, European and International cuisines
Basic introduction to the preparation and presentation of a variety of classical and modern irish, european and international dishes.
Kitchen Control and Costing strategy's
Apply the principles of costing, pricing and quality control strategies. Develop a clear understanding of food product labels and sell by dates.
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation Continuous assessment relating to the practical scheme of work under the following headings, health & safety, culinary principles, skills development, finished product and reflection. 1,2,3,4,5 60.0 Every Week
Practical/Skills Evaluation End of Semester practical skill exam, students will be given a recipe to make to outline their practical skills, under specific time constraints. 1,2,3,4,5 20.0 Week 11
Short Answer Questions End of semester In Class test, examining the theoretical components of the module. 1,2,5 20.0 Week 12
No End of Module Formal Examination
Reassessment Requirement
Coursework Only
This module is reassessed solely on the basis of re-submitted coursework. There is no repeat written examination.

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 Cookery class 4.0 Every Week 4.00
Independent & Directed Learning (Non-contact) Recipe learning and theoretical components of subject matter and research of associated recipes. 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 Cookery Class 4.0 Every Week 4.00
Independent & Directed Learning (Non-contact) Recipe learning and theoretical components of subject matter and research of associated recipes. 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
  • CIT Tourism and Hospitality Department 2017, Food Safety Handbook, AnSEO- Student Engagement Office
Supplementary Book Resources
  • Stephen and David Flynn 2016, The World of the Happy Pear, 1st Ed., Penguin Press Uk [ISBN: 9780241975534]
  • Renna Salaman 2013, Healthy Mediterranean Cooking, 3rd Ed., Ed., Francis Lincoln Ltd. London [ISBN: 0-7112-1403-4]
  • Biddy White Lennon and Georgina Campbell 2012, Irish food and Cooking, 3rd Ed., Lorenz Books (October 16, 2012) London [ISBN: 9781844773800]
  • Jane Browning and Jane Price 2008, the Essential Asian Cookbook, 9th Ed., Murdoch Books Pty Limited London [ISBN: 9781740454087]
  • Hugo Arnold for Avoca 2003, Avoca Cafe Cookbook, 8 Ed., South Sea International Press [ISBN: 0-9538152-0-X]
  • H. L. Cracknell & R.J. Kaufmann 1999, Practical Professional Cookery, 3rd Ed. [ISBN: 0333778901]
This module does not have any article/paper resources
Other Resources
  • Website: FSAI, Food Safety Authority of Ireland, Ireland
  • Website: National Standards Authority of Ireland: National Standards Authority of Ireland
  • National Standards Authority of Ireland.: National Hygiene PartnershipPromoting Safe Food Through Training., Ireland
 

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Email: help@cit.edu.ie