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HOSP6016 - Larder & International Cuisine

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Title:Larder & International Cuisine
Long Title:Larder & International Cuisine
Module Code:HOSP6016
 
Duration:1 Semester
Credits: 5
NFQ Level:Fundamental
Field of Study: Hospitality
Valid From: Semester 2 - 2018/19 ( January 2019 )
Module Delivered in 2 programme(s)
Module Coordinator: Noel Murray
Module Author: CATHERINE O MAHONY
Module Description: This module will provide the learners with the knowledge and comprehension relating to the principles and techniques associated with Larder and International Cuisine. The primary focus is Larder techniques followed through by introducing a wide range of International culinary dishes.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Apply professional health & safety practices and food safety principles in the work environment.
LO2 Prepare International culinary dishes using items from larder preparation and other commodities.
LO3 Display key culinary principles associated with the production of stocks,sauces and glazes.
LO4 Recognise cost control procedures within the culinary environment.
LO5 Identify cuts from meat, poultry, game and fish, for use in culinary dishes.
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).

N/A
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.
5736 HOSP6054 Pastry and Larder Techniques
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.

Manual Handling, Food Safety Training, First Aid Training
 

Module Content & Assessment

Indicative Content
Health and Safety
Personal and work hygiene, Hazard Analysis Critical Control Points (HACCP), manual handling, knife skills, fire safety, accident report procedures.
Principles of Larder
Meat, poultry, fish, identification of cuts/types and their uses in culinary dishes, quality points, associated preparation techniques. Practical application - link the commodities prepared in larder to a range of International culinary dishes.
Culinary Principles
Fresh stocks, roux based sauces, glazes, reductions, marinades, chutneys, dips, salsas, savoury marmalades, dressings.
Tapas
Focus on modern trends suitable for meat, poultry, fish and vegetarian diets.
Quality Management
Work procedures to include principles of work measurement and method study. Yield and waste management, product cost and quality, standard recipes and standard recipe specifications.
Assessment Breakdown%
Course Work50.00%
End of Module Formal Examination50.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation Continuous Assessment relating to the practical scheme of work. 1,2,3,4,5 50.0 Every Week
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam End-of-Semester Final Examination 1,3,4,5 50.0 End-of-Semester
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 Culinary Operations 4.0 Every Week 4.00
Lecture Related Culinary Theory 1.0 Every Week 1.00
Independent & Directed Learning (Non-contact) Research 2.0 Every Week 2.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 5.00
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lab Practical 3.0 Every Week 3.00
Lecture Theory 1.0 Every Week 1.00
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, 2005, Practical Professional Cookery, 3rd Ed. [ISBN: 978-1-86152-873-5]
Supplementary Book Resources
  • James Peterson, 2010, Meat: A Kitchen Education [ISBN: 978-1-58008-992-0]
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 1 Mandatory
CR_OPRPA_6 Certificate in Professional Pastry Techniques 1 Mandatory

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

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