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FOOD6006 - Culinary Nutrition

Title:Culinary Nutrition
Long Title:Culinary Nutrition & Science
Module Code:FOOD6006
Duration:1 Semester
Credits: 5
NFQ Level:Fundamental
Field of Study: Food Processing
Valid From: Semester 1 - 2021/22 ( September 2021 )
Module Delivered in 5 programme(s)
Module Coordinator: Brigid Lucey
Module Author: Janette Walton
Module Description: This module will provide the student with knowledge of the effects of cooking on the structure and nutritional composition of foods and creative menu planning for specific dietary needs.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Explain the physical structure and chemical properties of foods.
LO2 Describe the different methods of cooking and the effects of these methods on food components and nutritional value of foods.
LO3 Outline the importance of correct menu planning to promote nutritional balance of menus.
LO4 Select appropriate culinary processes in food preparation.
LO5 Create and evaluate menus for appropriate recipe modification to meet specific dietary needs and communicate findings.
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 CIT 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

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
Properties of Foods
Main food groups and their physical and chemical structures (meat, fish, dairy products, eggs, cereals, fruit and vegetables, fats and oils)
Effects of Cooking on Food Components and Nutritional Value
Different cooking methods. Effects of cooking on physical and chemical properties of foods: denaturation & coagulation of proteins, syneresis, enzymatic browning, Maillard reaction, rancidity of fats, gelatinisation of starch, dextrination of sugar, carmelisation of sugars, meat tenderisation. Effects of processing (including cooking) and storage on nutritional value of foods and dietary quality.
Introduction to Specific Dietary Needs
Diet related diseases: coeliac disease, diabetes, cardiovascular disease. lifestages: childhood, adolescence, adulthood, elderly, pregnancy. Food allergies and food sensitivities. Sport persons, vegetarians, vegans.
Creative menu planning for specific dietary needs
Planning of creative menus to meet special dietary needs. Recipe modification through a critical examination of ingredients, preparation and cooking methods. Awareness of portion size for specific population groups. Determination of nutritional composition of menus. Menu planning to ensure optimal dietary quality for individuals with different religious and cultural beliefs and practices.
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation Portfolio on nutritional analysis of food and food components, awareness of allergens and development of culinary knowledge. 1,2,3 40.0 Every Second Week
Project Project on creating menus for specific dietary needs. 3,4,5 45.0 Week 10
Presentation Summary presentation on project findings. 3,4,5 15.0 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
Lecture On course material 2.0 Every Week 2.00
Lab Culinary Knowledge Development 2.0 Every Second Week 1.00
Tutorial Workshop on Creative Menu Project 2.0 Every Second Week 1.00
Independent & Directed Learning (Non-contact) Self Directed Study 3.0 Every Week 3.00
Total Hours 9.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
This module has no Part Time workload.

Module Resources

Recommended Book Resources
  • McGee, H. 2004, On Food and Cooking: The Science of Lore of the Kitchen., Scribner [ISBN: 978-068480001]
  • Institute of Food Research 2014, McCance and Widdowson's The Composition of Foods, 7th Ed., Royal Society of Chemistry [ISBN: 978-184973636]
  • Cracknell, H.L. and Kaufmann, R.J. 2005, Practical Professional Cookery, 3rd Ed., Thompson London, England [ISBN: 9781861528735]
  • Edlestein Sari 2019, Food Science an Ecological Approach, 2nd Ed., Jones & Bartlett Learning Burlington MA [ISBN: 97844350000]
This module does not have any article/paper resources
Other Resources

Module Delivered in

Programme Code Programme Semester Delivery
CR_SNHSC_8 Bachelor of Science (Honours) in Nutrition and Health Science 4 Mandatory
CR_SBIBI_7 Bachelor of Science in Applied Biosciences and Biotechnology 3 Elective
CR_SFSTE_7 Bachelor of Science in Food and Health Science 3 Elective
CR_SCEBS_8 Common Entry Biological Sciences 3 Elective
CR_SBIOS_6 Higher Certificate in Science in Applied Biosciences 3 Elective

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