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HOSP7067 - Applied Culinary & Food Safety

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Title:Applied Culinary & Food Safety
Long Title:Applied Culinary & Food Safety
Module Code:HOSP7067
 
Duration:1 Semester
Credits: 5
NFQ Level:Intermediate
Field of Study: Hospitality
Valid From: Semester 2 - 2021/22 ( January 2022 )
Module Delivered in 2 programme(s)
Module Coordinator: Noel Murray
Module Author: Siobhan Gough
Module Description: This module allows students to apply theory to practice enabling students to develop culinary skills and knowledge. Over the duration of the module, students will implement HACCP, apply scientific principles, nutritional and sensory evaluation and critique process and products from a Home Economist perspective while also learning best practice pedagogical skills for the Home Economics classroom.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Apply a wide range of transferable practical cookery techniques and processes underpinned by theory and scientific principles in the preparation, cooking, storage and presentation of safe risk free food.
LO2 Employ HACCP and best practice guidelines for fire safety and prevention techniques, first aid, manual handling protocols.
LO3 Connect developing practical pedagogical skills and practical based food skills to the Home Economics post primary school classroom.
LO4 Evaluate prepared products from a nutritional, sensory, sustainable and discerning consumer perspective.
LO5 Examine the working principles of household kitchen technology and chemicals.
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
Culinary Principles and Processes
Kitchen systems; 2 plate system, clean as you go, hygiene & safety, stop, look & listen/alternatives. Wet methods of cookery - Poaching, Stewing, Braising, Boiling. Dry methods of cookery- Pot-roasting, Roasting, Baking, Grilling, Shallow frying, Deep frying- all methods of cooking underpinned by scientific principles. Application of transferable skills and resource management
Hygiene and Safety Procedures
Introduction to Food Safety and Hygiene - the importance of continuous awareness; fire safety; occupational health i.e., safe practices; uniform; equipment; knives; knife drill (techniques/skills); hands on knowledge of kitchen equipment and utensils - the proper and safe utilisation of a variety of utensils and equipment encountered in a kitchen. Introduction to Hazard Analysis and Critical Control Points in the kitchen.
Application of principles of Home Economics
Nutrition and sensory evaluation, sustainable and discerning consumer perspective e.g. food waste, cost, transferable skills, kitchen technology and chemicals. Hygiene and safety, key factors and success criterion. Exploration of the principles of household kitchen technology and chemicals.
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation Continuous assessment of culinary principles and processes and hygiene practices 1,2,3 40.0 Every Week
Written Report Written critique (2000 words) on 2 dishes from the scheme of work analysed from a nutritional, resource management, sensory and sustainable perspective. 3,4 40.0 Week 9
Short Answer Questions Assessment of theory supporting culinary principles and processes, hygiene and safety procedures and the application of the principles of Home Economics. 1,2,5 20.0 Week 13
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 Development of Skills 3.0 Every Week 3.00
Lecture Supporting theory 2.0 Every Week 2.00
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 Development of Skills 3.0 Every Week 3.00
Lecture Supporting theory 2.0 Every Week 2.00
Independent Learning Reading and research 2.0 Every Week 2.00
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 5.00
 

Module Resources

Recommended Book Resources
  • Samin Nosrat 2017, Salt, Fat, Acid, Heat [ISBN: 1782112308]
  • Food Safety Authority of Ireland 2016, Guide to Food Safety Training Level 3 - Food Safety Skills for Management - Food Service, Retail and Manufacturing Sectors [ISBN: 1-904465-08-0]
  • Food Safety Authority of Ireland 2015, Guide to Food Safety Training Level 1 Induction Skills and Level 2 Additional Skills for Food and Non Food Handlers, Food Safety Authority of Ireland Dublin
  • National Standards Authority of Ireland 2007, Hygiene in the Catering Sector [ISBN: I.S. 340:200]
  • H.L Cracknell & R.J. Kaufmann 1999, Practical Professional Cookery [ISBN: 13 978-1-8615]
  • The French Culinary Institute 2007, The Fundamental Techniques of Classic Cuisine, Stewart, Tabori and Chang [ISBN: 9781584794783]
Supplementary Book Resources
  • Food Safety Authority of Ireland Dublin 2014, Allergen Information for Non-Packaged Foods
  • Culinary Institute of America 2011, The Professional Chef, 9th Ed., Wiley [ISBN: 9780470421352]
Recommended Article/Paper Resources
Other Resources
 

Module Delivered in

Programme Code Programme Semester Delivery
CR_FHOEC_8 Professional Diploma in Education - Home Economics 1 Group Elective 1
CR_FHOEC_8 Professional Diploma in Education - Home Economics 2 Group Elective 1

Cork Institute of Technology
Rossa Avenue, Bishopstown, Cork

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